• Mugi plant-based Thai

Green Curry

Instructions (serves 2):

  1. Combine 2 tbsp Mugi green curry paste with 2 cups coconut milk in a saucepan or frying pan at medium heat, mix to dissolve paste.

  2. Add 2 tbsp fish sauce or soy sauce / tamari, 1.5 tbsp sugar, 2 tsp nutritional yeast (optional). Stir and lower heat to simmer.

  3. Add vegetables and protein, and 2 cups of broth (veg. or non-veg.), cook 4-5 minutes.

  4. Add kaffir lime leaves (1-2), eggplants or zucchini, cook 2 min., then add Thai basil (2-3 leaves).

  5. Serve with rice , buckwheat or noodles.











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