Vegetable Thai Red Curry
Vegetable Thai red curry is quick, easy, and made with simple vegetables in a rich coconut curry sauce. It’s beginner-friendly and great for grocery budgets!
Servings: 7 1-cup servings
Calories: 77kcal
Equipment
- chef knife
- 3.5 quart Dutch oven or saucepan or 12-inch skillet
Ingredients
- 1 tablespoon Coconut Oil or preferred oil
- 1 large Onion diced
- 1 (1-inch knob) Fresh Ginger finely grated
- 4 cloves Garlic finely grated
- 1 large Red Bell Pepper thinly sliced
- 1 tablespoon Red Curry Paste *or more as needed
- ½ cup Vegetable Broth or plain water
- 2 cups Cauliflower Florets fresh or frozen
- 2 cups Broccoli Florets fresh or frozen
- 2 medium Carrots thinly sliced
- 1 (15-ounce can) Coconut Milk
- 1 tablespoon Soy Sauce
- 1 Lime juiced
Optional toppings for serving
- Fresh Lime Wedges, Thai basil, and Fresh Cilantro
Instructions
- Heat COCONUT OIL in a 12-inch skillet or 3.5 quart saucepan over medium heat. Add the ONION and sauté until golden brown and softened, about 3-4 minutes.
- Stir in the GINGER and GARLIC and cook for a few minutes until fragrant.
- Stir in the RED BELL PEPPER followed by the RED CURRY PASTE and cook for 1-2 minutes to bloom the spices.
- Add a few splashes of the VEGETABLE BROTH to the pot and scrape any stuck bits from the pot to release into the sauce (this is flavor gold!)
- Add the CAULIFLOWER, BROCCOLI, CARROTS, COCONUT MILK, and SOY SAUCE.
- Bring to a gentle boil, then reduce heat and simmer about 10 minutes or until vegetables are tender to your liking.
- Taste and adjust the flavor: Sample the broth and add more RED CURRY PASTE for extra heat or more SOY SAUCE to boost the saltiness.
- Note: This curry has a light, brothy texture. For a thicker sauce, whisk 1 teaspoon cornstarch with 1 teaspoon cold water, add to the pot, and stir until thickened.
- To serve, stir in the LIME JUICE and serve warm with optional garnish toppings.
Video
Notes
*Adjust the spice level: Start with 1 tablespoon of curry paste and add more as needed—it can be quite spicy.
Use what you have: Swap in mushrooms, peas, edamame, zucchini, or baby bok choy. Add leafy greens at the end to wilt.
Frozen vegetable tip: No need to thaw—just toss them straight into the pot. I often use frozen broccoli.
Add protein at the start of simmering: Use chickpeas or tofu to keep it vegan, or add raw chicken or shrimp and cook until opaque. Stir in cooked chicken at the end.
Nutrition
Serving: 1cup | Calories: 77kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 114mg | Potassium: 306mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6125IU | Vitamin C: 47mg | Calcium: 62mg | Iron: 1mg