Recipes for Thai Green Curry Vegan

Ingredients

• 2 cups cooked rice
• 1 cup Thai Green Curry Vegan
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1/4 cup chopped spring onions

Instructions

1. Heat vegetable oil in a large pan or wok over medium heat.
2. Add the mixed vegetables to the pan and stir-fry for 3-4 minutes.
3. Add the Thai Green Curry Vegan to the pan and cook for another 2 minutes.
4. Add the cooked rice to the pan and stir-fry for 5-6 minutes, until heated through.
5. Drizzle soy sauce over the rice and mix well.
6. Garnish with chopped spring onions and serve hot.

Ingredients

• 4 cups vegetable broth
• 1 cup expired Thai Green Curry Vegan
• 1 cup sliced mushrooms
• 1 small carrot, julienned
• 1/2 cup sliced bell pepper
• 1/2 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 8 ounces rice noodles
• Fresh cilantro, for garnish

Instructions

1. In a large pot, bring the vegetable broth to a boil.
2. Add the expired Thai Green Curry Vegan to the pot and stir until dissolved.
3. Add the mushrooms, carrot, and bell pepper to the pot. Let simmer for 5 minutes until the vegetables are tender.
4. Stir in the coconut milk, soy sauce, and lime juice. Simmer for an additional 2 minutes.
5. Meanwhile, cook the rice noodles according to package instructions.
6. Drain the noodles and divide them among serving bowls.
7. Ladle the curry soup over the noodles.
8. Garnish with fresh cilantro.
9. Serve hot and enjoy!

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1 cup broccoli florets
• 1 cup expired Thai Green Curry Vegan
• 1/2 cup coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh basil leaves
• Cooked rice, for serving

Instructions

1. In a large pan or wok, heat the vegetable oil over medium heat.
2. Add the onion, bell pepper, zucchini, and broccoli to the pan. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
3. Add the expired Thai Green Curry Vegan to the pan and stir to combine with the vegetables.
4. Pour in the coconut milk, soy sauce, and lime juice. Stir well to coat the vegetables and curry.
5. Continue cooking for another 2-3 minutes until the curry is heated through.
6. Remove from heat and stir in the chopped basil leaves.
7. Serve the stir-fry over cooked rice.
8. Enjoy!