Vegan Thai Curry Vegetables
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- One 13½-ounce can coconut milk (do not shake can)
- ½cup vegetable stock
- 4teaspoons soy sauce or tamari soy sauce
- 4teaspoons palm sugar or brown sugar
- 6tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
- ½cup diced (½ inch) onion
- ⅔cup diced (½ inch) red bell pepper
- ⅔cup diced (½ inch) zucchini or other summer squash
- ⅔cup diced (½ inch) peeled sweet potato
- ⅔cup sliced bamboo shoots, rinsed and drained
- 1cup green beans, trimmed and cut into 1½ inch lengths
- ⅔cup diced (½ inch) Asian eggplant
- 1lime
- 8large basil leaves, cut into thin chiffonade
Nutritional analysis per serving (4 servings)
291 calories; 22 grams fat; 18 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 6 grams protein; 448 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
- Step 2
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
- Step 3
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to ¼ cup water if the curry seems too thick.
- Step 4
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
Private Notes
Comments
Great recipe but maybe too much sugar? It seemed overly sweet. I added more lime to cut it but next time I'll reduce the sugar by 1/2.
You don't need the sugar since you have the sweet potatoes, which make the curry sweet anyway.
I eliminated the sugar entirely and used a slightly different combo of veggies (zukes, green beans, carrots, red pepper, mushrooms) some tofu for protein. Quick and tasty
Where is the protein in this dish?!
It's vegan. One needn't consume large amounts of protein in every meal. If you need more protein in your overall diet, serve it over quinoa instead of rice, or toss in some edamame.
Add a can of chickpeas,
Love this recipe. I added chunk pineapple. Next time I'll do some tofu as well and some chilies---needs more heat. I think the vegetables should not be cut up so small. Leftovers good for taking to lunch the next day!
What is the point of separating the cream from the milk if everything is just going to end up in the pot together anyway?
It looks like the idea is to use the fattiest part of the coconut milk (instead of oil) to saute the veggies prior to boiling them.
I think things dissolve better in things with some fat. But that is just a good guess.
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