Vegan Thai Coconut Curry
Behold the mighty coconut. Full of vitality, nutrition, and sustainable practices, coconuts are incredibly versatile from providing nutrition, to fuel and shelter. As the main ingredient of this recipe, coconut milk provides a savory and creamy base for vegan curries (also check out this recipe) and for those who are lactose intolerant. It makes for a great substitute for not only milk, but heavy whipping cream in many soups or Indian curries. You can also try adding a splash into smoothies, oatmeal, or to hydrate chia seeds into a pudding.
With just 3 easy steps, create this savory curry in no time!
Makes 5 servings
- 2 cups chopped mixed bell peppers (about 1 medium size pepper of each color: red, yellow, orange, green)
- 2 cups broccoli
- 2 cup yellow corn
- firm tofu cubes (optional)
- 1 can coconut milk
- 2 green chili’s (Serrano or Thai)
- juice from half of lemon
- freshly ground sea salt and black pepper
- green chili paste, optional
- handful of chopped fresh cilantro
- coconut oil
1. Heat 1-2 tsp coconut oil in a large pan. Add broccoli and tofu (tofu is optional) to the pan and cook for 5 minutes. Next add corn and bell pepper, cook for 5 more minutes.
2. Meanwhile, blend 2 sliced green chills with 1 can of coconut milk + 1/2 cup water. Add chili coconut milk to the vegetables, salt, and pepper. Squeeze in the lemon juice to bind all the flavors! Let the curry simmer for 10 minutes. If you want it more spicy, add in the green chili paste to taste.
3. Top off the curry with cilantro. Serve over basmati, brown, or Japanese/Thai rice or alongside flaky paratha or naan. Enjoy!