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Thai Basil Coconut Curry

Updated: Nov 6


Lately my life has been busier than EVER!! Like FOR REAL! Lol I'm constantly traveling for different cooking demos, classes, events and workshops in addition to working on a new cookbook and the Let's Be Vegan app. 😀 Not to mention my online herb store has really taken off and turned into an additional full time gig which is a great thing but sometimes it leaves me with very little time to cook and blog. So needless to say I am constantly trying to come up with super quick and easy recipes to share with you all. Luckily, recipes like this Thai inspired coconut curry dish comes to the rescue with very little effort. The great thing is that I literally used all of my leftover scrap veggies. You can always modify the veggies used according to the items you already have on hand.

Cook Time: 20 Minutes

Makes 2 Servings


Ingredients:


  • 3-4 cups of cooked quinoa

  • 1 bunch of baby boy choy chopped (you can always use any veggies you like)

  • 1 small leek cleaned and chopped

  • 1 red bell pepper chopped

  • 1 Chinese eggplant thinly chopped (you can use regular eggplant too)

  • 1 tsp of fresh ginger minced

  • 1 tsp of garlic minced (optional)

  • 1 cup of chickpeas rinsed and drained

  • 1 can of full fat coconut milk *Tip: When purchasing canned coconut milk you want it to be nice and thick. the can should feel heavy when you pick it up and solid when you shake it.

  • 1 tbs of Thai basil chopped (You can find Thai basil at most asian and international markets. If you can't find it you can always use regular basil)

  • 1 tbs of curry powder

  • pinch of cayenne pepper

  • sea salt to taste

  • 2-3 tbs of coconut oil for cooking

  • 1lime


Preparation:

  1. Place a large skillet over medium heat and add in the coconut oil.

  2. Once the oil is warm add in the curry powder, leeks, red pepper and eggplant, and cook for 3-4 minutes. Next add in the red pepper, bok choy, garlic, ginger and chickpeas.

  3. Cook for an additional 4-5 minutes.

  4. Now add in the coconut milk and cayenne pepper. Cook while stirring occasionally for an additional 4-5 minutes.

  5. Next, add in sea salt to taste and the fresh Thai basil leaves.

  6. Lastly, squeeze on a little fresh lime juice to taste. Thats it!

Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.

Hey I'm Shantelle!

 

I'm so glad you found my website. Here you'll find super easy, affordable plant based vegan recipes that I love to make everyday for my family and friends. 

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