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.
We 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.
- 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
- 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.
