Thai Red Curry Vegetables
Experience a burst of vibrant flavors with this Thai Red Curry Vegetables recipe, a quick and healthy meal perfect for weeknight dinners! This rich and creamy curry combines fragrant Thai red curry paste, silky coconut milk, and a medley of fresh vegetables like bell peppers, zucchini, broccoli, and baby spinach for a colorful and nourishing dish. Elevated with hints of garlic, ginger, and lime juice, it delivers that perfect balance of spicy, sweet, and tangy. Ready in just 35 minutes, this vegan-friendly recipe pairs beautifully with fluffy jasmine rice for a restaurant-quality meal at home. Perfect for those seeking easy Thai recipes or wholesome vegetarian curry options!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion, thinly sliced
- 3 medium garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 tablespoons Thai red curry paste
- 14 ounces coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 medium zucchini, sliced into half-moons
- 2 cups broccoli florets
- 2 cups baby spinach
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 4 cups cooked jasmine rice, for serving
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the sliced onion to the skillet and sauté for 2-3 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the Thai red curry paste to the skillet and stir well to combine with the aromatics. Cook for 1-2 minutes to enhance the flavors.
Pour the coconut milk and vegetable broth into the skillet, stirring until the curry paste is fully incorporated.
Stir in the soy sauce and brown sugar, mixing well to balance the flavors.
Add the red bell pepper, carrot, zucchini, and broccoli to the skillet. Stir to coat the vegetables in the sauce and bring the curry to a gentle simmer.
Cover the skillet with a lid and let the vegetables cook for 8-10 minutes, stirring occasionally, until tender but crisp.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Remove the skillet from heat and stir in the lime juice and chopped fresh cilantro.
Serve the Thai red curry vegetables over cooked jasmine rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 424.8 g | 154% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 64.6 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2721 mg | 58% | |
*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.
