From the kitchen
Coconut-Oat Milk Green Curry
Blending oat milk into coconut milk lightens the overall fat content of this curry while still maintaining a fully creamy, satisfying body.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1 cup Oat Milk
- 1 can Coconut Milk
- 3 tbsp Green Curry Paste
- 2 cups Mixed Vegetables (bell pepper, snap peas, carrots)
- 1 tbsp Neutral Oil
- Fresh Basil, to finish
Method
- Heat the oil in a large pan and fry the green curry paste for 60 seconds until fragrant.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the mixed vegetables and simmer for 8 to 10 minutes until tender.
- Stir in the oat milk to lighten the sauce, warming through without boiling.
- Finish with fresh basil and serve over rice.
Kitchen note
The oat milk noticeably softens the intensity of the coconut fat without making the curry taste watered down, since its own natural sweetness fills the gap the reduced coconut fat leaves behind.
Culinary Library
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