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Fully Loaded Vegan Green Curry

Posted on by Alisa Fleming in Dairy-Free Recipes, Entrees with 0 Comments
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This recipe for vegan green curry is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Christina Perez. Her recipe includes Culinary Coconut Milk by So Delicious Dairy Free.

Fully Loaded Vegan Green Curry Recipe - Japanese eggplant, carrot, bell pepper, and protein pack out this #dairyfree delightSpring Fling Dairy-Free Recipe ContestWe love the use of Japanese eggplant in this vegan green curry; it is an amazing under-utilized vegetable.

For more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

Special Diet Notes & Options: Vegan Green Curry

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, and vegetarian.

Christina uses gardein, but for a soy-free vegan green curry, you can substitute your protein of choice, even shiitake mushrooms! You will also want to swap the aminos/soy sauce for coconut aminos.

Fully Loaded Vegan Green Curry
 
Prep time

Cook time

Total time

 

Author:
Serves: 3-4

Ingredients
  • 1½ (11-ounce) cartons So Delicious Dairy Free Original Culinary Coconut Milk
  • 3-4 tablespoons green curry paste
  • 2 tablespoons Bragg Liquid Aminos (can sub soy sauce or wheat-free tamari, for gluten-free)
  • 1½ tablespoons brown sugar
  • 2-4 tablespoons sriracha (optional; depending on how spicy you like it)
  • 1 Japanese eggplant, cubed
  • 1 carrot cut into thin rounds
  • ½ red bell pepper, julienned
  • 1 Cup Gardein Chicken Strips (or protein of choice)
  • ¼ cup Thai basil, chiffonade style

Instructions
  1. Pour coconut milk, curry paste, braggs, brown sugar, and sriracha into a pot. Simmer for five to seven minutes.
  2. Add the eggplant, carrot, and red bell pepper to the pot. Simmer for an additional 10-15 minutes.
  3. Add the thawed Gardein Chicken Strips for the last five minutes of cooking.
  4. Garnish with Thai basil and serve with rice.

 

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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