“This is a nicely spiced vegan curry that one can easily add bean curd or slices of meat or seafood to if they wished. They call this jungle curry because it has no coconut milk, and no coconuts grow in the jungles of northern Thailand. Not every curry needs coconut milk, and this is even great for those on a heart-healthy diet.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare curry paste by mixing in a food processor or blender.
  2. Heat oil in a wok or deep skillet and add curry paste, cooking until fragrant.
  3. Add vegetables, coating thoroughly with curry paste, and cooking until almost crisp-tender.
  4. Add stock, soy sauce, lime leaves, sugar, and salt.
  5. Cook until vegetables are done to your liking.
  6. Serve garnished with cilantro and sliced chiles, over steamed rice or noodles.

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