Thai Green Vegetable Curry (vegan + gluten free)
10 min Prep, 20 min Cook
Green curry has to be my favorite Thai curry of all time!
Chop up all of your vegetables very finely.
Heat a large nonstick pot or deep wok pan on medium heat. If the pot is not nonstick, add coconut oil.
Add garlic, onion, rice vinegar, tamari and curry paste in the pot.
Stir-fry until the onion is charred and the mixture is bubbling and fragrant.
Add in chopped eggplant, kabocha, mushrooms and bamboo shoots until everything is mixed with the onion and spices.
Pour in the coconut milk and vegetable broth and stir until everything is well-combined.
Let simmer on a very low heat for half an hour.
Serving Size 175.4 g
|Amount Per Serving|
|Calories 100.8 cals||5%|
|% Daily Value*|
|Kilojoules 424.8 kJ||5%|
|Fat 2.9 g||4%|
|Sodium 173.1 mg||8%|
|Carbohydrate 8.7 g||3%|
|Protein 11.7 g||23%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|