Thai Vegetable Curry Recipe
This curry features a medley of fresh vegetables such as bell peppers, carrots, and zucchini, cooked in a creamy coconut sauce with curry paste for warmth and depth. The recipe takes about 30 minutes to prepare and serves 4 people.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red or green curry paste
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 bell pepper, sliced
- 1 carrot, sliced
- 1 zucchini, sliced
- 1 cup snap peas or green beans
- 2 cups spinach, fresh
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh basil or cilantro for garnish
- Cooked rice or noodles for serving
Instructions
- Heat the Oil: In a large skillet, heat the vegetable oil over medium heat.
- Sautu00e9 Aromatics: Add the sliced onion and cook until softened. Stir in the minced garlic and grated ginger, cooking until fragrant.
- Add Curry Paste: Stir in the curry paste and cook for about 1 minute to release its flavors.
- Combine Liquids: Pour in the coconut milk and vegetable broth, stirring to combine.
- Add Vegetables: Bring the mixture to a gentle simmer, then add the sliced bell pepper, carrot, and zucchini. Cook for about 5-7 minutes until the vegetables are tender.
- Finish with Spinach: Stir in the snap peas or green beans and spinach, cooking until they are wilted and bright.
- Season and Serve: Add soy sauce and lime juice, adjusting the seasoning with salt and pepper. Serve hot over rice or noodles, garnished with fresh basil or cilantro.
Cook’s tips
- Use full-fat coconut milk for a richer, creamier sauce; light coconut milk will make it thinner.
- Prep all vegetables before you start cooking to keep the process smooth and quick.
- Adjust the amount of curry paste to your preferred spice level; start with less and add more at the end if needed.
- Add the spinach at the very end and stir just until wilted to keep it bright and fresh.
- For extra flavor, toast the curry paste in oil for a full minute before adding liquids.
Substitutions
- Use any color bell pepper or mix of peppers for variety.
- Swap snap peas or green beans with broccoli or cauliflower florets.
- Replace soy sauce with tamari or coconut aminos for a gluten-free option.
- Use fresh basil or cilantro interchangeably; Thai basil adds an authentic touch.
- Substitute vegetable broth with water plus a vegetable bouillon cube if needed.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce thickens too much.
Frequently asked questions
Can I add protein to this curry?
Absolutely! Tofu, chickpeas, or cooked chicken are great additions. Stir them in after adding the vegetables so they heat through.
What if I don't have curry paste?
You can make a quick substitute by mixing curry powder with a little oil and ginger, but the flavor will differ. For best results, use a good quality Thai curry paste.
Is this curry spicy?
It depends on the curry paste you use. Red curry paste is typically spicier than green. You can reduce the amount or add more coconut milk to mellow the heat.
