Creamy Coconut Green Curry

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Bursting with flavour and warmth, this creamy coconut curry comes together quickly and can be adapted to incorporate whatever vegetables you have on hand.

Vegetarian

Vegan

Gluten-Free

Dairy-Free

Nut-Free

What you'll need

  • 2 teaspoons coconut oil
  • 1 can of coconut milk (400ml)
  • 1 can of chickpeas (400ml)
  • ½ cup vegetable stock
  • 4 teaspoons soy sauce or tamari 
  • 2 tablespoons Bangkok Night Market
  • 1 diced onion (1/2 inch) 
  • 1 red bell pepper diced (1/2 inch) 
  • 1 cup zucchini or other summer squash diced (1/2 inch) 
  • ½ block (175g) extra-firm tofu, cubed 
  • 1 lime, juiced
  • Basil or Cilantro (optional)

Preparation

  1. Warm coconut oil over medium heat in a large pan. Add onion and cook until softened. Sprinkle in Bangkok Night Market and stir until fragrant. Add coconut milk and vegetable stock and bring to a simmer.

  2. Add red pepper and zucchini to the curry and simmer for 3 minutes. Add rinsed chickpeas and tofu and simmer for 8 minutes or until vegetables are fork tender. 

  3. Add soy sauce and juice of 1 lime.

  4. Serve over jasmine rice and garnish with lime and basil or cilantro. 

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