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Community library
Green Curry (Vegan)
30
Servings
22
Ingredients
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Ingredients
Makes 30 servings- Bamboo shoots 6.0 can(s)
- Ginger - grated in jar 3.0 tablespoon(s)
- Onion - Yellow 4.0 whole
- Bell Pepper - Tri colored 4.0 whole
- Lime juice (fresh) 4.0 tablespoon(s)
- Limes 4.0 whole
- vegetable broth 2.0 cup(s)
- Herb - Cilantro 1.0 bunch(es)
- Herb - Basil Leaves 2.0 cup(s)
- Rice - White 8.0 cup(s)
- Salt (to taste) 4.0 teaspoon(s)
- Beer - Seltzer 60.0 can(s)
- Red Wine (750 ml) 5.0 bottle(s)
- White Wine (750 ml) 5.0 bottle(s)
- La Croix/ Soda 30.0 can(s)
- Oil - vegetable 4.0 tablespoon(s)
- Green Beans Fresh 1.0 bag(s)
- Green Curry Paste 3.0 jar(s)
- Herb - Cilantro 2.0 bunch(es)
- Asian Baby Corn 2.0 can(s)
- Coconut Milk Can 8.0 can(s)
- Tofu (Extra Firm) 2.0 package(s)
Dietary Restrictions
Soy
Poultry
Recipe Instructions
Zest limes and set a side limes for lime juice used later. Heat oil in Dutch Ovens. Cook curry paste, ginger and lime zest stirring until heated through about 1 minute. Add onion and salt and cook, stirring until onion is soft, about 3 minutes. Add diced bell pepper and stir to combine. Add green beans and all canned veggies. Add vegetable broth and bring to boil, then reduce heat to low and simmer until pepper is crisp tender, about 3 minutes. Stir in coconut milk and heat through.
Stir in basil leaves and lime juice. Serve in bowls with rice on side, lime wedge and top with cilantro leaves.
