Yield: 4-16 Servings

Ingredients

• 1/2 cup canned light coconut milk (reserve the rest of the can for adding to the curry later)
• 5-6 Tbsp green curry paste (add more for spicier, less for milder)
• 2 cups chopped shiitake, cremini, or button mushrooms
• 1 large red or yellow bell pepper, sliced and halved (bite-size slices)
• 2 (14-oz) cans light coconut milk (this includes the amount you used in step 1)
• 1 cup vegetable broth
• 4-5 makrut lime leaves (optional)
• 1 stalk lemongrass, halved (optional)
• 1 cup bamboo shoots, rinsed and drained (or other sturdy vegetable of choice, like broccoli or cabbage)
• 1-2 Tbsp coconut aminos (or sub salt or tamari to taste)
• 1-2 Tbsp coconut sugar, palm sugar, or maple syrup
• 1 handful fresh basil or mint (optional for richer color)
• 1 cup snap peas, snow peas, or green peas

For Serving (Optional):

• White rice, brown rice, quinoa, or cauliflower rice
• Protein of choice (such as tofu, tempeh, chicken, or shrimp)
• Fresh basil or mint
• Lime wedges
• Chili garlic sauce or sriracha

Instructions

1.  Prepare the Curry Base. Heat a large pot or Dutch oven over medium heat. Once hot, add 1/2 cup coconut milk (from the can) and reserve the rest for later. Cook the coconut milk until it begins bubbling and some of the liquid evaporates, leaving behind a denser cream. Stir occasionally and reduce heat as necessary to avoid burning.
2.  Add the Green Curry Paste: Stir in 5-6 tablespoons green curry paste and sauté for 2-3 minutes until fragrant. Add mushrooms (and any protein if using) and sauté for 3-4 minutes, stirring occasionally to infuse the curry paste into the vegetables.
3.  Add Vegetables & Broth: Add the sliced bell pepper and stir to coat. Then add the remaining coconut milk (2 cans in total) and vegetable broth. Stir well to combine.
4.  Infuse with Flavor: Add makrut lime leaves and lemongrass (if using), followed by bamboo shoots (or other veggies) and stir. Add coconut aminos and coconut sugar, starting with smaller amounts and adjusting to taste. Let the broth come to a simmer, then reduce heat to low and let simmer for 10 minutes.
5.  Add Color & Flavor: For a richer green hue, scoop out about 1 cup of broth and blend it with a handful of fresh basil or mint (or 1-2 tsp barley grass powder). This adds an earthy flavor and deeper color. Stir back into the curry.
6.  Final Touches: Taste the curry and adjust with more salt, coconut aminos, or coconut sugar to balance the flavors to your liking. In the last few minutes of cooking, add snap peas and stir. Let them cook just until tender, then turn off the heat.
7.  Serve: Serve the curry over your choice of rice, quinoa, or cauliflower rice, and top with fresh herbs, lime wedges, or a drizzle of chili sauce for extra heat. For extra protein and texture, add tofu or your favorite protein choice at this time.
8.  Storing Leftovers: Leftovers can be stored in the fridge for up to 4-5 days or in the freezer for up to 1 month. Reheat on the stovetop over medium heat until hot.