Delectable Vegan Thai Green Curry with Coconut Rice and Mango Salad

Allergens

Soy (from tamari or soy sauce)

Ingredients

• 1 cup jasmine rice
• 1 can coconut milk (13.5 oz)
• 2 cups vegetable broth
• 4 tbsp green curry paste (store
• bought or homemade)
• 1 can bamboo shoots (8 oz), drained and halved
• 1 cup Thai eggplant, chopped
• 1 bell pepper, sliced
• 2 cups bok choy, chopped
• 3 tbsp tamari or soy sauce
• 1 tbsp coconut sugar
• Salt to taste
• Fresh basil leaves for garnish Mango Salad:
• 2 ripe mangoes, peeled and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp sesame oil
• Salt to taste

Instructions

1. Rinse the jasmine rice under cold water and cook it according to package instructions with a 1:1 ratio of water to rice. Set aside once cooked.
2. In a large pan, heat 1/4 cup of coconut milk over medium heat until hot but not boiling. Add the green curry paste and stir well to combine, cooking for 1 2 minutes.
3. Pour in the remaining coconut milk and vegetable broth, stirring constantly to mix well. Bring the mixture to a simmer.
4. Add bamboo shoots, Thai eggplant, bell pepper, and bok choy to the curry. Cook for 5 7 minutes or until vegetables are tender.
5. Stir in tamari or soy sauce, coconut sugar, and salt to taste. Simmer for another 2 minutes.
6. Serve the green curry over a bed of fluffy coconut rice and garnish with fresh basil leaves.
7. In a separate bowl, combine mango slices, red onion, cilantro, lime juice, sesame oil, and salt to taste. Toss gently until combined. Serve alongside the curry and rice.

Chef’s Insight

The balance of spicy, sweet, and tangy flavors in this dish creates an unforgettable taste experience.

Notes

This recipe is suitable for vegans and vegetarians.