Vegan green Thai coconut curry with vegetables

Vegan green Thai coconut curry with courgette, broccoli, red pepper, coconut milk and Thai basil – creamy, fragrant and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 10 g
• Fat: 28 g
• Carbs: 30 g

Ingredients

• 1 courgette
• 100 g broccoli
• 200 ml coconut milk
• 1 tbsp green curry paste (vegan, without added sugar or seed oils)
• 1 handful of Thai basil
• 1 tbsp olive oil
• 1 red pepper
• Salt

Method

You’ll need: frying pan · wok · chopping board · knife · wooden spoon

1. Wash the courgette and red pepper and cut into bite-sized pieces. Divide the broccoli into small florets.
2. Heat the olive oil in a deep frying pan or wok. Toast the green curry paste briefly until it smells really fragrant.
3. Add the courgette, broccoli and red pepper and stir-fry briefly over a high heat. The veg should take on some colour but keep its structure.
4. Pour in the coconut milk and stir everything well. Simmer the curry over a medium heat until the veg is cooked but still tender-crisp.
5. Season to taste with salt and stir in the Thai basil. Leave briefly so the flavour stays fresh.
6. Serve immediately, ideally straight from the pan. That way the veg stays crunchy and the sauce nice and creamy.

Good to know

This curry is quick to make but still feels like a proper meal. Creamy, fragrant and not too heavy. Just the thing when you want something uncomplicated and warm.

Swaps

Courgette → green beans (more fibre). Broccoli → pak choi (provides folate and vitamin K, among others). Olive oil → avocado oil (heat-stable, with monounsaturated fats). Red pepper → spinach (more folate and some iron).

Allergens

Depending on the curry paste, it may contain soya, so check the label. Reduce the heat for children, and in pregnancy fresh, well-washed herbs and pasteurised coconut milk are the safe choice.

Dairy-free recipes