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    You are at:Home»Dairy-Free Recipes»Fully Loaded Vegan Green Curry

    Fully Loaded Vegan Green Curry

    0
    By Alisa Fleming on April 20, 2014 Dairy-Free Recipes, Entrees

    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 delight

    Spring 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
     
    Print
    Prep time
    10 mins
    Cook time
    22 mins
    Total time
    32 mins
     
    Author: Christina Perez
    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.
    3.2.2496
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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