Green Curry (Vegan)

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)
4.0 whole
vegetable broth
2.0 cup(s)
Fresh Cilantro
1.0 bunch(es)
Basil Leaves (fresh)
2.0 cup(s)
White rice (uncooked)
8.0 cup(s)
Coconut Milk
10.0 can(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)
Vegetable Oil
4.0 tablespoon(s)
Green Beans Fresh
1.0 bag(s)
Green Curry Paste
3.0 jar(s)
Fresh Cilantro
2.0 bunch(es)
Asian Baby Corn
2.0 can(s)
Tofu (Extra Firm)
2.0 package(s)

Dietary Restrictions

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.