Fully Loaded Vegan Green Curry
Author: Christina Perez
Serves: 3-4
- 1½ (11-ounce) cans 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
- Pour coconut milk, curry paste, braggs, brown sugar, and sriracha into a pot. Simmer for five to seven minutes.
- Add the eggplant, carrot, and red bell pepper to the pot. Simmer for an additional 10-15 minutes.
- Add the thawed Gardein Chicken Strips for the last five minutes of cooking.
- Garnish with Thai basil and serve with rice.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/fully-loaded-vegan-green-curry
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