Gluten and Dairy Free Vegetable Green Curry
Author: 
Recipe type: Main
Cuisine: Asian
 
Customize this Gluten and Dairy Free Vegetable Green Curry with whatever veggies you have on hand. Keep it vegan and add tofu or beans for added protein, or it would be great with chicken, pork, fish, shrimp or scallops!
Ingredients
  • 1 teaspoon Better Than Bouillon Roasted Chicken
  • 8 ounces water
  • ⅔ cup coconut milk lite (the kind in the can)
  • 2-3 teaspoons green curry paste
  • 1 zucchini, medium diced
  • 1 yellow squash, medium diced
  • 1 red bell pepper, medium diced
  • 1 orange bell pepper, medium diced
  • Splash of lime juice and gluten-free soy sauce
  • Pinch of sugar (I use stevia/monkfruit to keep the sugar content low)
  • Corn starch slurry (easy how-to in the recipe below)
Instructions
  1. Mix together the Better Than Bouillon Roasted Chicken and water and set aside to let dissolve.
  2. Add coconut milk green curry to a large sauté pan over medium-high heat and bring to a boil.
  3. Add in the Better Than Bouillon Roasted Chicken and water mixture.
  4. Stir in all the diced vegetables and simmer until tender.
  5. Add lime juice, soy sauce and sugar and mix well.
  6. In a small bowl, whisk together 1 tablespoon of corn starch for every 2 tablespoons of water (depending how much you need) until combined into thick mixture.
  7. Stir in the corn starch slurry until the sauce has thickened.
  8. Remove from heat and serve over white or brown rice, noodles or cauliflower rice.
Recipe by Take A Bite Out of Boca at https://takeabiteoutofboca.com/2020/04/gluten-free-dairy-free-vegetable-green-curry.html