The Best Vegan Thai Curry recipe

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Ingredients

1 (14 ounce) can coconut cream
2 small avocados, divided
1 lime, juiced
3 tablespoons soy sauce
1 teaspoon green curry paste
1 red bell pepper, cubed
1 zucchini, cubed
1 stalk celery, very thinly sliced
½ cup green beans

Nutrition Info

518.7 calories
carbohydrate: 66.4 g
cholesterol: : -
fat: 29.4 g
fiber: 8 g
protein: 5.1 g
saturatedFat: 17 g
servingSize: -
sodium: 839.1 mg
sugar: 53.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine coconut cream, 1 avocado, lime juice, soy sauce, and green curry paste in a blender and process until smooth.

  2. Transfer to a wok and bring to a boil. Reduce heat. Add red bell pepper, zucchini, celery, green beans, and remaining avocado to the wok with the sauce. Cover and simmer until vegetables are just tender and still crisp, about 10 minutes.

Recipe Yield

4 servings

Recipe Note

Super simple and really, truly tastes like something one would get in a restaurant. Garnish with basil and serve with a bowl of brown jasmine rice.

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