Green Thai Curry with Black Rice

RECIPE BY ALEXANDRA PASKA OF@PLANTBASED.TRAVELER

Enjoy this Green Thai Curry with some rice for a hearty meal!

INGREDIENTS

(Makes 2 servings)

• Green (or other) vegetables of choice (about 4 cups prepped, I used snow peas, broccoli, green pepper, zucchini, mushrooms) 
• 1 can coconut milk 
• Optional: 2 servings of rehydrated soy curls or tofu
• Black rice for serving 
• 3-4 tbsp vegan-friendly green curry paste (to preference) 
• 1 tbsp coconut oil 
• 2-3 kaffir lime leaves or 3 large pieces of lime peel* 
• 1 tbsp lemongrass paste 
• 1-inch piece of ginger, thinly sliced 
• 2 garlic cloves, thinly sliced 
• 2 tbsp coconut aminos 
• 1 tbsp coconut sugar 
• A handful of sweet basil 

METHOD

• Heat up coconut oil, and fry sliced ginger, garlic, kaffir lime leaves or lime peel, lemongrass paste, and curry paste for a 2-3 minutes until fragrant. 
• Add coconut milk, chopped vegetables, and if using soy curls (or diced tofu). 
• Bring to a boil, add coconut aminos and sugar, and simmer just until veggies reach desired tenderness. 
• Discard lime leaves or peel. (Optional: discard ginger pieces as well)
• Add sweet basil, and serve with some rice. Enjoy! 

Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to
encourage people from around the world to eat more plant-based food.

Instagram: @plantbased.traveler