Vegan Thai Green Curry

Ingredients

• 2 Tablespoons Sesame Oil
• 2 Cloves Garlic (Crushed)
• 1 Tablespoon Minced Ginger
• 2 Tablespoons Thai Green Curry Paste
• 2 Thai Green Chilis (Seeds Removed, Sliced)
• 28 ounces Canned Coconut Milk ((800ml) Full Fat, Unsweetened)
• 2 cups Broccoli Florets ((160g))
• 1 cup Baby Corn ((100g) Sliced)
• 1 cup Zucchini ((100g) Sliced)
• 1 Medium Green Bell Pepper (Sliced)
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Lime Juice (Freshly Squeezed)
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Coconut Sugar (or Light Brown Sugar)
• 1 cup Fresh Basil Leaves (Roughly Torn)
• Salt (To Taste)
• Basmati Rice
• Lime Slices

Instructions

1. 1

   Heat a large pot or skillet on medium heat. Add sesame oil, crushed garlic, minced ginger, Thai green curry paste and sliced green chilis. Sauté for 1-2 minutes to toast the spices.

2. 2

   Add coconut milk and cook until the coconut milk is simmering and well mixed with the spices.

3. 3

   Add broccoli florets, baby corn, sliced zucchini, sliced green bell pepper, rice vinegar, lime juice and soy sauce.

4. 4

   Bring to a simmer and then reduce the heat and let it simmer until the veggies are soft but firm (about 5 minutes).

5. 5

   Add coconut sugar and fresh basil leaves and cook until the basil is just wilted. Add salt to taste.

6. 6

   Serve with basmati rice and fresh lime slices on the side.