Thai Vegetable Curry
Indulge in the vibrant flavors of Thai cuisine with this irresistible Thai Vegetable Curry, a feast for the senses that’s perfect for weeknight dinners or special occasions. Loaded with colorful vegetables like zucchini, red bell pepper, and broccoli, this comforting dish is simmered in a rich, creamy coconut milk base infused with fragrant Thai red curry paste, garlic, and ginger. The addition of lime juice, fresh basil, and a touch of brown sugar brings a perfect balance of tang, sweetness, and spice to every bite. Ready in just 40 minutes, this vegan-friendly recipe pairs beautifully with fluffy jasmine rice for a complete, hearty meal that will transport your taste buds straight to Thailand.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Thai red curry paste
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1 medium, sliced Onion
- 1 medium, sliced Red bell pepper
- 2 medium, sliced Carrots
- 1 medium, sliced Zucchini
- 2 cups Broccoli florets
- 1 can (13.5 oz) Coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 0.5 cup, chopped Fresh basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 cups Cooked jasmine rice
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the Thai red curry paste, garlic, and ginger, and sauté for 1-2 minutes until fragrant.
Add the sliced onion and cook for 3-4 minutes until it becomes translucent.
Stir in the red bell pepper, carrots, zucchini, and broccoli florets. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the coconut milk and vegetable broth, stirring to combine with the vegetables and paste.
Add the soy sauce and brown sugar, then bring the mixture to a gentle simmer.
Cook the curry for 10-15 minutes until the vegetables are tender and the flavors have melded together.
Stir in the lime juice, chopped basil, salt, and black pepper. Adjust salt and lime juice to taste.
Serve hot over cooked jasmine rice, garnished with extra basil if desired.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6105 mg | 265% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 76.4 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2771 mg | 59% | |
*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.
