This curry is suitable for both vegetarians and vegans, and it makes a great side dish for your favorite Thai recipes. To turn it into a heartier main meal, simply serve it with rice like Kinnaird does, or add some plant-based protein such as tofu.
1 (13-ounce) can full-fat coconut milk
¼ cup soy sauce
2 tablespoons coconut sugar
2 tablespoons + 1 teaspoon green curry paste, divided
2 tablespoons coconut oil, divided
4 cups sliced brown or white mushroom caps
6 cups broccoli florets
1 large red bell pepper (stem, seeds, and ribs removed), sliced into strips
1 large carrot, peeled and cut into matchsticks
½ cup unsalted peanuts
Juice of 1 large lime
⅓ cup thinly sliced fresh basil leaves
Cooked rice, for serving
Lime wedges, for serving
Combine the coconut milk, soy sauce, coconut sugar, and 2 tablespoons curry paste in a blender. Process until smooth, and set aside.
In a large skillet, heat 1 tablespoon coconut oil over high heat until melted.
Sauté the mushrooms for about 10 minutes until they have browned and released their juices.
Stir the rest of the coconut oil and the remaining 1 teaspoon curry paste into the pan, followed by the broccoli, pepper, carrot, and peanuts. Sauté for about 2 minutes until the vegetables start to soften.
Pour the blended coconut milk mixture into the pan and bring to a boil. Reduce the heat to a simmer and cook the vegetables for about 5 minutes to thicken the sauce.
Stir the lime juice into the curry and cook for 1 more minute.
Remove the curry from heat and garnish with basil. Serve immediately with cooked rice and lime wedges, if desired.