Thai Red Curry Mixed Vegetables
Immerse your taste buds in the bold and vibrant flavors of Thai Red Curry Mixed Vegetables, a comforting one-pan dish that combines the perfect balance of spice, creaminess, and freshness. Packed with colorful vegetables like tender broccoli, crisp bell peppers, and sweet snow peas, this plant-based recipe is simmered in a rich, aromatic sauce made from creamy coconut milk, fragrant red curry paste, and a hint of soy sauce and brown sugar for depth. The addition of fresh basil and a splash of lime juice at the end elevates the dish with bright, herbal notes. Ready in just 35 minutes, this Thai-inspired curry is perfect for weeknight dinners and pairs beautifully with steamed jasmine rice or fluffy quinoa. Whether you're a fan of Thai cuisine or simply looking for a healthy, satisfying meal, this recipe will quickly become a favorite in your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Red curry paste
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 13.5 ounces Coconut milk, full-fat
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 large Carrot, thinly sliced
- 1 medium Bell pepper, sliced (red or yellow)
- 1 medium Zucchini, sliced into half-moons
- 1.5 cups Broccoli florets
- 1 cup Snow peas
- 0.25 cup Fresh basil leaves
- 1 tablespoon Lime juice
- Optional: Cooked jasmine rice or quinoa for serving
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the red curry paste, minced garlic, and grated ginger to the hot oil and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth. Stir well to combine with the curry paste.
Add the soy sauce and brown sugar. Stir until the sugar dissolves and the sauce is smooth.
Bring the sauce to a gentle simmer, then stir in the sliced carrot, bell pepper, zucchini, and broccoli florets.
Let the vegetables cook for 8-10 minutes, stirring occasionally, until they are tender but still vibrant.
Toss in the snow peas and cook for an additional 2-3 minutes.
Remove the skillet from heat and stir in the fresh basil leaves and lime juice.
Serve the Thai red curry hot, over cooked jasmine rice or quinoa if desired.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 44.4 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3151 mg | 67% | |
*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.
