May 11, 2021 1 min read


Enjoy this Green Thai Curry with some rice for a hearty meal!


(Makes 2 servings)

  • Green (or other) vegetables of choice (about 4 cups prepped, I used snow peas, broccoli, green pepper, zucchini, mushrooms) 
  • 1 can coconut milk 
  • Optional: 2 servings of rehydrated soy curls or tofu
  • Black rice for serving 
  • 3-4 tbsp vegan-friendly green curry paste (to preference) 
  • 1 tbsp coconut oil 
  • 2-3 kaffir lime leaves or 3 large pieces of lime peel* 
  • 1 tbsp lemongrass paste 
  • 1-inch piece of ginger, thinly sliced 
  • 2 garlic cloves, thinly sliced 
  • 2 tbsp coconut aminos 
  • 1 tbsp coconut sugar 
  • A handful of sweet basil 


  • Heat up coconut oil, and fry sliced ginger, garlic, kaffir lime leaves or lime peel, lemongrass paste, and curry paste for a 2-3 minutes until fragrant. 
  • Add coconut milk, chopped vegetables, and if using soy curls (or diced tofu). 
  • Bring to a boil, add coconut aminos and sugar, and simmer just until veggies reach desired tenderness. 
  • Discard lime leaves or peel. (Optional: discard ginger pieces as well)
  • Add sweet basil, and serve with some rice. Enjoy! 

Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to
encourage people from around the world to eat more plant-based food.

Instagram: @plantbased.traveler