Green Curry

Green Curry
  • Brown Rice
  • Snap Peas
  • Mushrooms
  • Carrots
  • Onion, Pepper, And Bean Sprout Stir Fry Vegetables
  • Vegano Thai Green Curry
  • Thai Basil
30 mins
Contains Allergen:
  • Soy

This Vegan Thai Green Curry is packed full of vegetables, has a lusciously creamy green sauce, and is bursting with flavour!

Step 1: Boil water

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.

Step 2: Prep the rice

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.

Step 3: Prep the snap peas

Cut the snap peas into bite-sized pieces.

Step 4: Prep the mushrooms

Cut the mushrooms into thin, bite-sized strips.

Step 5: Prep the carrots

Peel carrot(s) and cut into thin slices.

Step 6: Cook the vegetables

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.

Step 7: Assemble your meal

To assemble, spoon out rice into bowls and top with cooked vegetables and curry. Garnish with thai basil.

Per Serving
Calories 360
Fat 10g
Carbohydrates 60g
Protein 9g
  • Oil (coconut, vegetable)

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