Easy vegan Thai curry
Delicious creamy Thai curry with healthy vegetables. This recipe comes together in less than 30 minutes.
- 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
- Thai chili peppers jalapeños or serranos
- lemon juice
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.
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