Fully Loaded Vegan Green Curry
Prep time
Cook time
Total time
Serves: 3-4
  • 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
  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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/fully-loaded-vegan-green-curry