Creamy Coconut Green Curry - From Kanel

Bursting with flavour and warmth, this creamy coconut curry comes together quickly and can be adapted to incorporate whatever vegetables you have on hand.

Vegetarian
Vegan
Dairy-Free
Gluten-Free
Nut-Free

Ingredients
  • 2 teaspoons coconut oil
  • 1 can of coconut milk (400ml)
  • 1 can of chickpeas (400ml)
  • ½ cup vegetable stock
  • 4 teaspoons soy sauce or tamari 
  • 2 tablespoons Bangkok Night Market Kanel Seasoning
  • 1 diced onion (1/2 inch) 
  • 1 red bell pepper diced (1/2 inch) 
  • 1 cup zucchini or other summer squash diced (1/2 inch) 
  • ½ block (175g) extra-firm tofu, cubed 
  • 1 lime, juiced
  • Basil or Cilantro (optional)

Directions

  1. Warm coconut oil over medium heat in a large pan. Add onion and cook until softened. Sprinkle in Bangkok Night Market and stir until fragrant. Add coconut milk and vegetable stock and bring to a simmer.

  2. Add red pepper and zucchini to the curry and simmer for 3 minutes. Add rinsed chickpeas and tofu and simmer for 8 minutes or until vegetables are fork tender. 

  3. Add soy sauce and juice of 1 lime.

  4. Serve over jasmine rice and garnish with lime and basil or cilantro. 

Older Post
Newer Post
Close (esc)

shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.

Locations

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now