Thai Red Curry with Vegetables – A Flavorful, Vegan One-Pot Meal

This Thai Red Curry with Vegetables is a vibrant, comforting, and aromatic dish that’s full of flavor and color. Made with a rich, creamy coconut base and infused with authentic Thai red curry paste, it’s an easy, one-pot vegan meal that comes together in just 30 minutes. With tender-crisp veggies, this curry is perfect over rice for a complete, satisfying dinner that’s as nourishing as it is delicious!

Key Information

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Number of Servings: 4
• Serving Size: 1 bowl

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 6g
• Carbohydrates: 30g
• Fat: 20g
• Fiber: 7g
• Sodium: 600mg

Ingredients List

• Coconut oil – 1 tablespoon
• Red curry paste – 2-3 tablespoons (adjust to taste)
• Garlic cloves – 3, minced
• Ginger – 1 tablespoon, minced
• Onion – 1 medium, sliced
• Bell peppers – 2 large (1 red, 1 yellow), sliced
• Carrot – 1 large, sliced thin
• Zucchini – 1 medium, sliced
• Broccoli florets – 1 cup (150g)
• Coconut milk – 1 can (400ml), full-fat for creamier texture
• Vegetable broth – 1 cup (240ml)
• Soy sauce or tamari – 1 tablespoon
• Brown sugar – 1 teaspoon (optional, for balance)
• Lime juice – from 1 lime
• Fresh basil – 1/4 cup, torn (Thai basil if available, for authentic flavor)
• Fresh cilantro – 1/4 cup, chopped (for garnish)
• Cooked jasmine rice or noodles – for serving

Detailed Method of Preparation

1. Sauté the Aromatics
   In a large pot or deep skillet, heat the coconut oil over medium heat. Add the red curry paste, minced garlic, and ginger, stirring constantly for about 1 minute until fragrant. This step helps release the flavors in the curry paste.
2. Cook the Onions and Vegetables
   Add the sliced onion and cook for 2-3 minutes, until it begins to soften. Then add the sliced bell peppers, carrot, zucchini, and broccoli. Sauté for another 3-4 minutes, allowing the vegetables to soften slightly but retain their color and texture.
3. Add Coconut Milk and Broth
   Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Add the soy sauce (or tamari) and brown sugar if using. Bring the mixture to a gentle simmer.
4. Simmer Until Vegetables Are Tender
   Let the curry simmer for about 10 minutes, stirring occasionally, until the vegetables are tender but still vibrant in color. Taste and adjust seasoning if necessary, adding more soy sauce or a little salt if desired.
5. Finish with Lime Juice and Basil
   Once the vegetables are tender, turn off the heat. Stir in the fresh lime juice and torn basil leaves. The lime juice adds a bright, fresh acidity that balances the richness of the coconut milk.
6. Serve and Garnish
   Serve the Thai Red Curry with Vegetables over steamed jasmine rice or noodles. Garnish with chopped cilantro and extra basil leaves if desired. Enjoy your flavorful Thai-inspired dinner!

Tips for Culinary Success

• Choose the Right Curry Paste: Authentic Thai red curry paste can be found in most Asian grocery stores or the international section of larger supermarkets. For a spicier curry, add extra paste, but be cautious as some brands are quite hot.
• Use Full-Fat Coconut Milk: Full-fat coconut milk provides a richer, creamier texture to the curry. If you’re looking to reduce calories, light coconut milk can be used, but the sauce will be thinner.
• Mix Up the Veggies: Feel free to customize the vegetables based on your preference or what you have on hand. Other good additions include snap peas, baby corn, or mushrooms.
• Add Protein if Desired: For extra protein, consider adding tofu, chickpeas, or even thinly sliced chicken if you’re not strictly vegetarian or vegan.

Frequently Asked Questions (FAQs)

Q: Can I make this curry ahead of time?
A: Yes! Thai Red Curry with Vegetables keeps well in the refrigerator for up to 3 days. The flavors often deepen after sitting, so it may taste even better the next day. Reheat gently on the stove or in the microwave.

Q: Is this recipe spicy?
A: The level of spice depends on the brand and amount of red curry paste used. Start with 2 tablespoons if you prefer mild, and add more if you enjoy extra heat.

Q: Can I freeze Thai Red Curry with Vegetables?
A: Yes, this curry freezes well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stove.

Q: What can I serve with this curry?
A: Jasmine rice is a classic accompaniment to Thai curry, but it’s also delicious with rice noodles or quinoa. For a low-carb option, try serving it with cauliflower rice.

With its creamy coconut base, aromatic spices, and vibrant veggies, this Thai Red Curry with Vegetables is a quick and healthy meal that’s perfect for any night of the week. Packed with nutrients and bold flavors, it’s sure to satisfy everyone at the table, whether you’re vegan, vegetarian, or simply craving a taste of Thailand. Give it a try, and enjoy a delicious, easy-to-make curry that brings a little warmth and brightness to your meal!