Thai Red Curry with Vegetables
Embark on a vibrant culinary journey with this Thai Red Curry with Vegetables, a delightfully fragrant and flavorful dish that’s both comforting and wholesome. Made with rich coconut milk, bold Thai red curry paste, and a medley of colorful vegetables like bell peppers, zucchini, and snap peas, this recipe is a celebration of authentic Thai flavors. The balance of savory soy sauce, a hint of brown sugar, and a squeeze of fresh lime juice creates a harmonious blend of sweet, tangy, and spicy notes. Perfect for a quick weeknight meal, this dish comes together in just 30 minutes and pairs beautifully with fluffy jasmine rice. Garnished with fresh cilantro and basil, it’s a plant-based, gluten-free crowd-pleaser that’s as visually stunning as it is delicious. Try it today and bring a taste of Thailand to your table!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 tablespoons Thai red curry paste
- 14 ounces coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 medium, sliced red bell pepper
- 1 medium, sliced zucchini
- 2 cups broccoli florets
- 1 medium, julienned carrot
- 1 cup snap peas
- 1 medium, juiced lime
- 0.25 cup fresh basil leaves
- 1.5 cups, cooked jasmine rice
- 0.25 cup, chopped fresh cilantro
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the Thai red curry paste and cook for 1-2 minutes, stirring frequently, until fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add soy sauce and brown sugar, and stir well to balance the flavors.
Bring the mixture to a gentle simmer, then add the red bell pepper, zucchini, broccoli florets, carrot, and snap peas.
Simmer for 10-12 minutes, or until the vegetables are tender but still crisp.
Stir in the lime juice and fresh basil leaves, allowing them to infuse for 1-2 minutes.
Remove from heat and serve warm over cooked jasmine rice.
Garnish with fresh cilantro before serving, if desired.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4863 mg | 211% | |
| Total Carbohydrate | 219.2 g | 80% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 70.9 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2034 mg | 43% | |
*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.
