Coconut milk (right along good veggie stock) is at the top of my list of pantry staples that are a must for quick, cheap, and delicious meals. It is so versatile and can take you anywhere from sweet to savory. For now, I am going to share a classic use of coconut milk: curry! Vegan curry at that.



1 can light coconut milk (14 oz)

1 cup vegetable stock (broth is okay, too!)

1 tablespoon brown sugar

4 tablespoons green curry paste (found in the asian food aisle)

2 teaspoons of salt

3 cups of chopped vegetables (I suggest: bok choy, broccoli, red peppers, carrots)

good handful of chopped cilantro (thai or regular basil is a perfect substitute, it's just about your preference!)

optional: 1 chopped serrano pepper or jalapeño pepper (only if the green curry paste isn't hot enough for you!)


Combine all of the ingredients except for the chopped veggies and the cilantro into a saucepan or a cast iron dutch oven. Bring to a boil and then reduce to a simmer–simmer for 15 minutes. Add in the chopped vegetables and half of the cilantro. Cook for about 6 more minutes or until the vegetables are cooked through. Stir in remaining cilantro at the last minute, use for garnish, or both! Serve over brown rice. 


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