Red Curry with Vegetables
Experience the vibrant flavors of Thai-inspired comfort food with this Red Curry with Vegetables recipe! Bursting with bold aromatics from red curry paste and creamy coconut milk, this dish balances a medley of tender-crisp vegetables like broccoli, zucchini, and bell peppers with a hint of sweetness from brown sugar and a splash of tangy lime juice. The addition of fresh baby spinach and fragrant basil leaves elevates this curry to the next level, while soy sauce adds a savory depth. Ready in just 40 minutes, this colorful, plant-based curry is served over fluffy jasmine rice, making it a perfect weeknight dinner that’s as wholesome as it is satisfying. Keywords: red curry recipe, vegetable curry, Thai curry, plant-based dinner, quick curry with vegetables.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 250 milliliters vegetable broth
- 2 medium carrots, sliced
- 1 large red bell pepper, sliced
- 200 grams broccoli florets
- 1 medium zucchini, sliced
- 100 grams baby spinach
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 10 leaves fresh basil leaves
- 4 cups cooked jasmine rice
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat a large skillet or wok over medium-high heat and add the coconut oil.
Once the oil is melted, add the red curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth. Stir well to combine with the curry paste.
Bring the liquid to a gentle simmer, then add the sliced carrots, red bell pepper, broccoli, and zucchini.
Cook the vegetables for 10-12 minutes, stirring occasionally, until they are tender but still crisp.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Add the soy sauce, lime juice, and brown sugar. Stir to combine and adjust seasoning with salt and black pepper as needed.
Remove the skillet from heat and garnish the curry with fresh basil leaves.
Serve hot over steamed jasmine rice. Enjoy your Red Curry with Vegetables!
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3542 mg | 154% | |
| Total Carbohydrate | 327.2 g | 119% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 56.0 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2612 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
