Vegan Thai Coconut Green Curry

Thai Coconut Curry

Vegan coconut green curry made with copra's coconut aminos and served with a bowl of jasmine rice
Ingredients

  • 2 oz green curry paste
  • 4 oz coconut milk
  • 2 oz water
  • 4 oz diced tofu
  • 4 oz Copra’s organic coconut meat
  • 4 oz cauliflower
  • 2 oz chopped carrot
  • 2 oz tomato
  • 2 oz red onion chopped
  • 2 oz mushrooms
  • 1 oz Copra’s coconut aminos
  • 1 oz vegetable oil
  • 1 sick lemongrass
  • 3 kaffir lime leafs
  • 1 oz ginger
  • 1 oz galangal
  • 1 clove of garlic 


Vegan Thai coconut green curry

Instructions

Step 1. Dice all the ingredients into similar size pieces.

Step 2. To a pan over medium heat add your vegetable oil and curry paste. It’s important to fry the paste before adding the rest of ingredients.

Step 3. Add the ginger, galangal and lemongrass. Stir well.

Step 4. Add all the veggies, coconut meat and tofu. Stir it well making sure everything is covered in the curry paste.

Step 5. Add the water and coconut milk. Let it boil until the veggies are cooked.

Step 6. Add Copra’s coconut aminos and stir.

Step 7. Remove from the heat. Serve it with jasmine rice or roti and enjoy!

Watch the step by step video below 

 

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Ivy, the in house chef at Copra Coconuts' kitchen.

Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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