It’s clear Juliet Doherty understands that to call yourself a “vegan” is not enough. To be a healthy, powerful, plant strong ballerina you’ve got to focus on vegetables! Check out Juliet’s Thai Green Curry and if you make it, let us know what you think with a comment below!


1 onion
2 garlic cloves
4 tablespoons of vegan Thai green curry paste (if I’m feeling extra fancy I’ll make my own, rather
than using a store bought jar.)
1 tablespoon soy sauce
1 teaspoon maple syrup
½ cup veggie stock
14 oz can of coconut milk
1 red bell pepper
½ zucchini
1 cup green beans
1 sweet potato
8 oz of firm tofu cut into cubes
1 lime


Step 1
Open the can of coconut milk, don’t mix it! Take a few tablespoons of the coconut cream on top
and place into your saucepan. Pour the remaining coconut milk into a bowl and stir. In a
separate bowl combine your soy sauce, maple syrup, and veggie stock.

Step 2
Heat coconut cream until it starts to bubble. Add curry paste, turn down the heat to medium-low
and stir for about 3 minutes. Add in your onion, garlic, red bell pepper, zucchini, green beans,
sweet potato, and tofu. Saute for another 3 minutes then add in the coconut milk. Simmer
uncovered until the vegetables are cooked, about 10 minutes.

Step 3
Add in the soy sauce mixture, and lime juice to taste.

Step 4
Eat! My favorite way is with some fresh basil and brown rice.

Juliet Doherty’s Thai Green Curry
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