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Creamy Vegan Thai Green Curry with Mushrooms and Broccoli

Mushrooms and broccoli give this curry a rich, earthy flavor, complemented by the creaminess of coconut milk. It’s the perfect balance of textures with a smooth sauce to bring it all together.
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Ingredients
  

  • 1 tbsp coconut oil
  • 2 tbsp green curry paste
  • 1 can 14 oz coconut milk
  • 1 cup vegetable broth
  • 1 cup sliced mushrooms shiitake or button
  • 1 small head of broccoli cut into florets
  • 1 tbsp soy sauce
  • 1 tsp maple syrup optional
  • Fresh Thai basil for garnish
  • Cooked jasmine rice or noodles for serving

Instructions
 

  • In a large skillet, heat the coconut oil and sauté the green curry paste for 2-3 minutes.
  • Stir in the coconut milk and vegetable broth, allowing the mixture to simmer.
  • Add the mushrooms and cook for 5 minutes, allowing them to soften.
  • Stir in the broccoli florets, soy sauce, and maple syrup, cooking for another 5-7 minutes until the broccoli is tender but still bright green.
  • Serve the curry over jasmine rice or noodles, and garnish with fresh Thai basil.