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Export 13 ingredients for grocery delivery
Step 1
Fry the curry paste. Add about 1 cup of the coconut milk to a large pot and bring it to a boil over medium heat. Once boiling, stir in the green curry paste and cook for about 2 minutes.
Step 2
Blend the herbs. Add the remaining coconut milk, fresh cilantro, Thai basil, and mint leaves, if using, to a blender. Blend for 15-30 seconds or until smooth.
Step 3
Combine. Pour the herby coconut milk into the pot. Season with sugar and vegan fish sauce. Add the chopped vegetables.
Step 4
Let simmer. Bring the curry to a boil over medium heat and let it simmer uncovered for about 10 minutes or until the vegetables are tender. Note: do not overcook, as you want the veggies to remain just slightly firm.
Step 5
Taste and adjust the sweetness and saltiness to your liking.
Step 6
Serve. Finally, divide the curry between serving bowls, garnish with fresh cilantro and/or Thai basil, and add a squeeze of lime. Serve with Jasmine rice, noodles, or baguette!
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