Spicy Vegetarian Thai Green Curry Recipe

curry We make green curry fairly regularly for dinner because it’s healthy & simple. Just chop up a bunch of veggies and saute ’em with the curry mix, serve it over some rice and voila! Recently I made a some green curry that was so spicy my husband was sweating profusely from the heat it had. It was also an experiment that turned out amazingly delicious — I used mostly almond milk instead of coconut milk just because that’s what I had on hand — and my husband couldn’t even tell. If you like spicy food, you should try this spicy thai green curry recipe – vegetarian, vegan, and gluten-free friendly!

    Serves 6

1 Tbsp chopped garlic
1 medium yellow onion, chopped
1 oz lemongrass, sliced thinly
~7oz Extra Firm Tofu, chopped into thicks rectangular shapes
1 Tbsp Oil
1/2 cup Mae Ploy Green Curry Paste
1 can (13.5oz) Light Coconut Milk
1 cup water
3 cups original Almond Milk + 1 tsp xanthan gum (or use all coconut milk & no xanthan gum)
8 oz carrots, sliced
1 pound baby potatoes, microwaved 2 minutes to jumpstart cooking (Trader Joe’s “Teeny Tiny Potatoes”)
1.5 cups dried shiitake mushrooms, reconstituted according to package instructions
1 cup sugar plum tomatoes
1.5 tsp sugar
3 cups cooked brown rice

In a large (14inch) pan, saute garlic, onion, lemongrass, and tofu in oil over medium heat for a couple minutes until onions are translucent. Add curry paste and continue to saute for a minute or so, then add the coconut milk, water, almond milk, and xanthan gum. Turn heat to high and stir until the mixture comes to a boil. Turn heat back to medium and add carrots, potatoes, mushrooms, tomatoes, and sugar and cook until potatoes are cooked through. Serve over rice and enjoy (if you can handle this extra spicy thai green curry)!




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