Dinner

Vegetable Curry with Coconut Milk and Fresh Herbs Recipe

ByMariam Harutyunyan February 26, 2026February 26, 2026

Introduction

This vibrant vegetable curry is a comforting and flavorful dish packed with fresh veggies and rich coconut milk. It’s a simple, satisfying meal that’s perfect for weeknights or when you want a quick, wholesome dinner.

A close-up view of a dish in a white bowl showing two main layers: on one side, a fluffy layer of white rice topped with small green herb pieces, and on the other side, a mix of colorful vegetables in a thick orange curry sauce. The vegetable layer includes bright green broccoli florets, green beans, red bell pepper chunks, and yellow potato pieces, all coated with the rich sauce and sprinkled with fresh green herbs. A silver spoon rests on the edge of the bowl, partly in the curry. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. neutral oil
1 medium yellow onion, thinly sliced

4 cloves garlic, finely chopped
1 (1″) piece ginger, peeled, finely chopped

3 to 4 tbsp. Thai red curry paste, or 1 (4-oz.) jar Thai Kitchen red curry paste
2 (14.5-oz.) cans full-fat coconut milk

1 c. low-sodium vegetable broth
2 tsp. granulated sugar
1 medium carrot, sliced into coins (about 1 c.)

1 medium Yukon Gold potato, cut lengthwise into quarters, then sliced crosswise (about 1 c.)
1 small head broccoli, cut into florets
1 medium red bell pepper, seeds and ribs removed, cut into 1″ pieces (about 1 c.)

3 oz. green beans, halved crosswise (about 1 c.)
3 tbsp. reduced-sodium soy sauce or fish sauce (optional)
Cooked rice (preferably jasmine) and fresh cilantro, for serving

Instructions

Step 1: In a large pot over medium heat, heat the oil. Add the onion, garlic, and ginger, and cook, stirring frequently, until aromatic, about 3 minutes. Stir in the curry paste until it’s broken up and evenly distributed.
Step 2: Add the coconut milk, vegetable broth, and sugar. Bring to a boil over medium-high heat. Add the carrots and potatoes, then reduce heat to low and simmer, stirring occasionally, until the curry thickens slightly and the flavors meld, about 15 minutes.
Step 3: Add broccoli, bell pepper, and green beans. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes more. Stir in the soy sauce or fish sauce, if using.

Step 4: Divide cooked rice among bowls. Spoon the curry over the rice and top with fresh cilantro to serve.

Tips & Variations

For more heat, add chopped fresh chili or extra curry paste to taste.
Swap out vegetables according to what’s in season or available—sweet potatoes, zucchini, or snap peas work well.

Use vegetable broth to keep the dish fully vegetarian or opt for fish sauce for a deeper umami flavor.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pot over medium heat, adding a splash of water if the sauce is too thick. This curry also freezes well for up to 1 month; thaw overnight in the fridge before reheating.