Thai Coconut Ratatouille
Immerse your taste buds in a fusion of French-inspired comfort and Thai culinary flair with this vibrant Thai Coconut Ratatouille. Roasted zucchini, eggplant, and bell peppers mingle with sweet cherry tomatoes, soaking up a luxuriously creamy coconut milk base infused with bold Thai red curry paste, garlic, and ginger. A hint of soy sauce and lime juice adds the perfect balance of savory and tangy notes to this vegetarian masterpiece, while fresh basil leaves bring a fragrant finish. Ready in just under an hour, this one-pot wonder is perfect for weeknight dinners or impressing guests. Serve it over jasmine rice, alongside crusty bread, or enjoy it on its own for a satisfying, plant-based dish that’s as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 2 cups Cherry tomatoes
- 1 14-ounce can Coconut milk
- 3 tablespoons Thai red curry paste
- 3 minced Garlic cloves
- 1 tablespoon, grated Ginger
- 1 medium, diced Onion
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 1 cup Fresh basil leaves
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the zucchini, eggplant, red, and yellow bell peppers into evenly-sized pieces for even cooking.
Spread the sliced vegetables and cherry tomatoes onto a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Roast in the oven for 20 minutes until tender and slightly charred.
In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes, until fragrant and the onion becomes translucent.
Stir in the Thai red curry paste and cook for another minute to release its flavors.
Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
Add the soy sauce and lime juice for a balance of salty and tangy flavors. Stir to combine.
Remove the roasted vegetables from the oven and gently fold them into the skillet with the coconut curry base. Allow the mixture to simmer for 5-7 minutes for the flavors to meld together.
Taste and adjust seasoning with additional salt or black pepper, if needed.
Garnish with fresh basil leaves before serving. Serve hot with steamed jasmine rice, crusty bread, or on its own as a flavorful vegetarian main dish.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8651 mg | 376% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 100.8 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4825 mg | 103% | |
*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.
