Thai Green Curry with Cauliflower Rice and Steamed Vegetables
This easy vegan Thai Green Curry with cauliflower rice and steamed vegetables recipe is perfect for a healthy, low-carb dinner. Experience the vibrant flavors of Thailand in this nourishing, gluten-free meal.
Allergens
Coconut, Soy (in curry paste)
Ingredients
- 1 can (14 oz) coconut milk 2 tbsp green curry paste 1 cup cauliflower rice 1 cup broccoli florets 1 cup red bell pepper, sliced 1 cup zucchini, sliced 1 cup snap peas 1 cup bok choy, chopped 1/4 cup fresh basil leaves 2 tbsp lime juice Salt, to taste
Instructions
- In a large pan, heat 1/2 of the coconut milk over medium heat until simmering. Add the green curry paste and stir until well combined. Cook for about 5 minutes.
- Add the remaining coconut milk and bring to a boil. Reduce the heat and let it simmer for 3 minutes.
- Add the vegetables, except for the bok choy and basil leaves, and cook for about 4 minutes or until they are tender crisp.
- Stir in the bok choy and cook for an additional minute.
- Gently mix in the basil leaves and lime juice. Season with salt to taste.
- Serve the curry over a bed of cauliflower rice and enjoy!
Chef’s Insight
Choose fresh vegetables that are in season for the best flavor and nutrient content.
Notes
Serve with a side of fresh fruit for a well-rounded meal.