Vegan Thai Green Curry

Hello again, readers! I hope you're doing well on this Wednesday afternoon! I apologize for the lapse in posts lately - things have been busy here at Casa de Hart. I have been working at the brewery 3-4 days a week and eagerly prepping to begin teaching cycling and strength training classes whenever the governor gives my gym the ok to do so. Additionally, my best friend from high school (a good 12 years ago) came to visit us for the long holiday weekend! It was wonderful to get to see her again and she even bravely agreed to participate in a resistance band workout led by me (she has reported still sore 3 days later).

After a weekend of all-around over indulgence (beer, wine, food) I was craving something light, fresh and filling and this Thai-Style Green Curry was just the ticket, plus it's vegan!

Vegan Thai Green Curry

Veggie-Packed Vegan Thai Green Curry, served with white rice

2 Tbsp Olive Oil
1 Inch Ginger, minced
6 Garlic Cloves, minced
1 Red Bell Pepper, seeded and diced
2 Medium Carrots, peeled and cut into rounds
1 Small Head Broccoli, trimmed and cut into florets
1 C Green Beans, trimmed and cut into 1-inch pieces
3 Serrano Peppers, cut into half moons (seeded if you're not a spice fan)
 4 Tbsp Green Curry Paste
13.5 oz Can Full-Fat Coconut Milk
1 Tbsp Soy Sauce
1 Tsp Sugar
Salt, to taste
2 Tbsp Sriracha Sauce (omit if you're not a spice person)
Lime Wedges, for serving
White Rice, for serving

In a large pot, heat olive oil over medium-low heat and saute ginger and garlic until fragrant and golden, roughly 3 minutes.

Add all other vegetables to the pot and allow to soften for 10-15 minutes, stirring occasionally.

After the vegetables are soft, stir in curry paste to coat the veggies and cook another 3-4 minutes. Pour in coconut milk and increase the heat slightly to bring the liquid to a simmer.

Season with soy sauce, sugar, salt and sriracha. Cover and allow to simmer and get delicious for another 10 minutes.

Taste the curry and adjust seasoning as necessary. Serve over rice to soak up all the tasty liquid (because you'll want to drink the broth, trust me) and squeeze a lime wedge over the top just before devouring.

This curry is light enough to be eaten during the *gasp* 90+ degree weather here in Santa Fe but with the fiber-packed veggies you will not be left hungry or wanting.

Stay tuned for more delicious recipes and Lindsey life-factoids and of course, as always, thank you for stopping by.