Easy vegan Thai curry
Delicious creamy Thai curry with healthy vegetables. This recipe comes together in less than 30 minutes.
4 people
Calories: 365kcal
Ingredients
- 1 tablespoon coconut oil
- 3/4 cup diced onion white or red onion
- 2 cups diced potato
- 3 carrots diced or cut into diagonal
- 1 cup green beans
- 1 can of coconut milk
- 1-2 tablespoons Thai curry paste
- a good pinch of sea salt
For serving
- cilantro
- Thai chili peppers jalapeños or serranos
- lemon juice
Instructions
- Sauté the onion over medium heat with the coconut oil until softened.
- When the onion is soft, add the coconut milk and curry paste. Let the curry paste dissolve. Test and add need more curry if needed. I always start with a spoonful, and I gradually add more.
- Put the vegetables and half a cup of water. Add a good pinch of salt, cover and leave until the potatoes and carrots are cooked.
- Serve on top of jasmine brown rice or noodles and finish with cilantro, chili slices, and lemon juice on top.
Nutrition
Calories: 365kcal | Carbohydrates: 28g | Protein: 6g | Fat: 28g | Saturated Fat: 24g | Sodium: 60mg | Potassium: 945mg | Fiber: 7g | Sugar: 8g | Vitamin A: 8423IU | Vitamin C: 23mg | Calcium: 85mg | Iron: 6mg