Vegan Thai Green Curry is fresh, herby and full of mild heat with the most aromatic coconut curry that sweetish yet flavorsome and robust! Pair this vegan curry with some rice or flat noodles for a great Gluten free meal that comes together in under an hour!
Add all the ingredients in a blender and make a paste using a little water. The paste should be a bit coarse but not too much.
Prep your veggies. Do not slice/ cut the veggies too finely. They need to be bite sized.
Boil the carrots, broccoli and baby corn for 5-6 minutes. Drain and set them aside.
That's the paste ready for the curry and the rest of veggies too.
Heat oil in a wide pan.
Add the curry paste to the hot oil and sauté it for about 8-10 minutes on medium heat. You will see the oil separating on the sides.
Now, add all the veggies. Season with some salt. Mix well. Let the veggies sauté for about 5 minutes.
Add soy sauce (tamari or vegan fish sauce) and mix well.
Add the coconut milk. Stir gently.
Cover the pan for the next 8-10 minutes and let the curry simmer.
Once done, garnish with some chopped coriander leaves and Thai basil (I didn't have any basil).
Serve it steaming hot with some plain steamed rice/ jasmine rice/ noodles, etc.