Can I adjust the spice level of this Thai Green Vegetable Curry?

Yes, the spice level is primarily determined by the Thai green curry paste. You can adjust the amount used to suit your preference, starting with 2 teaspoons and adding more if desired.

What do kaffir lime leaves and coconut aminos add to the curry?

Kaffir lime leaves provide a distinct citrusy, aromatic fragrance essential to Thai cuisine, while coconut aminos offer a savory, slightly sweet depth, enhancing the overall umami of the dish.

Are there any vegetable substitutions I can make in this recipe?

Absolutely. Feel free to substitute or add other firm vegetables like carrots, green beans, or cauliflower florets. Ensure they are chopped to a similar size for even cooking.

What is the best way to serve this Thai Green Vegetable Curry?

This curry is best served hot with wholegrain jasmine rice, as specified in the recipe, to soak up the rich, flavorful sauce.

How should I store leftover Thai Green Vegetable Curry?

Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.

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Thai Green Vegetable Curry
[Vegan, Gluten-Free]

ES By: Ella Suihko

Author Bio

Adventurous gluten-free vegan dinners and desserts that use fresh ingredients and global flavors. Ella is a... Read More

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A vibrant bowl of Thai Green Vegetable Curry, rich with sweet potato, eggplant, broccoli, and red bell pepper, served over wholegrain jasmine rice and garnished with fresh herbs.

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Ingredients You Need for Thai Green Vegetable Curry [Vegan, Gluten-Free]

2 cups gluten-free vegetable stock
2-3 teaspoons Thai green curry paste
1 small sweet potato
1 small eggplant
1 head of broccoli
1 medium-sized zucchini
1 red bell pepper
1-2 cups coconut milk
2-3 kaffir lime leaves
1.2-inches knob of fresh ginger, grated
Juice of a lime
2-3 tablespoons coconut aminos
Salt and pepper to taste
Wholegrain jasmine rice for serving

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How to Prepare Thai Green Vegetable Curry [Vegan, Gluten-Free]

In a large pot bring the vegetable stock to boil. Add all the chopped vegetables, kaffir lime leaves, grated ginger and enough coconut milk to cover the vegetables. Let simmer covered for 20-30 minutes, stirring occasionally.
Check the vegetables. Season with salt and pepper. Let simmer covered for another 5-10 minutes or until the vegetables are fully cooked. Take the pot off from the heat. Add the lime juice and coconut aminos, stir to combine. Serve with some wholegrain jasmine rice. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.