This Vegan Thai Green Curry is packed full of vegetables, has a lusciously creamy green sauce, and is bursting with flavour!
Fill a medium sized pot with 1 1/4 cups of water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.
Wash the rice by rinsing it in a bowl and straining the water (repeat this a couple times). Once the pot is boiling, add rice and reduce heat to a simmer, and cook for about 20 minutes or until done. Chef’s tip: If available, use a colander with small holes to rinse the rice.
Cut the snap peas into bite-sized pieces.
Cut the mushrooms into thin, bite-sized strips.
Peel carrot(s) and cut into thin slices.
In a large pan on medium heat, add oil and saute the peas, mushrooms and carrots for 2 minutes. Add the onion, pepper, and bean sprout mix. Add the Vegano Thai Green Curry and cook until the vegetables are soft. Add extra coconut milk to the sauce to reduce spice level if desired.
To assemble, spoon out rice into bowls and top with cooked vegetables and curry. Garnish with thai basil.