Spicy Green Curry (Gluten-Free + Dairy-Free)

This spicy green curry is one of my go-to easy dinner meals. I've been making it for years, and I love how versatile it is. It's easy to make it vegan by omitting the canned chicken and replacing it with potato or more vegetables. I tend to use any vegetables I have on hand for this meal, but some of my favorites include zucchini, carrots, and mushrooms.

Important Ingredients

• Curry Paste — A quality curry paste is the most essential ingredient to creating a delicious curry. Mae Ploy Green Curry Paste is one of my absolute favorites. It's spicy without being overpowering and has tons of flavor. I can sometimes find this paste at my local supermarket, but if not, I can always find it at my local Asian mart.

• Coconut Milk – Coconut milk balances the spice from the curry paste and provides the base for this curry.

• Vegetables – This recipe is very versatile and can accommodate a variety of vegetables. I tend to use my favorites: carrots, zucchini, mushrooms, and baby bok choy, but there are plenty of other options like potatoes, broccoli, cauliflower, and celery.

• Gluten-Free Oyster sauce – Gluten-Free Oyster Sauce is both salty and sweet and adds depth of flavor to this curry.

• Tamari – Tamari, or gluten-free soy sauce, also adds flavor to this curry recipe.

How to Make this Recipe

Preparation. Prepare your vegetables by chopping the onion, garlic, carrots, mushroom, zucchini, and baby bok choy.

Saute vegetables. Add sesame oil or avocado oil to a large saute pan over medium heat. Add onions, garlic, carrots, and mushrooms. Saute for 5-8 minutes or till the onions begin to turn translucent.

Add more vegetables and sauces. Add zucchini, the stems of the baby boky choy, tamari, and oyster sauce. Stir. Cover the pan and lower the heat to a simmer. Allow approximately 15 minutes for the vegetables to cook through, stirring occasionaly.

Add chicken. When the carrots and zucchini are soft, add the drained canned chicken.

Add curry paste. Scoot the food to the side in the saute pan and poor a large spoonful of coconut milk into the pan. Add the curry paste and mix it into the coconut milk. Then stir the curry paste mix in with the chicken and vegetables.

Add remaining coconut milk. Lastly, add the remaining coconut milk and give it only a minute to warm, then remove the curry from the heat. Coconut milk thins if left on the heat for too long, and the effect will be a water curry, so only leave it on the pan long enough to warm. Add the greens from the baby bok choy.

Serve over rice and enjoy. Serve over cooked rice. This curry is good for up to 3 days when kept in the fridge and is great as leftovers.

Substitutions

Vegetables. Feel free to substitute any other vegetables you would like in this recipe. Green beans, broccoli, and potatoes all work great.

Make it vegan. Make this recipe vegan by omitting the canned chicken and adding tofu or another vegetable.