Description
A vibrant and creamy Thai-inspired vegetable curry featuring a medley of fresh vegetables simmered in a fragrant coconut milk and Thai red curry paste sauce. This comforting vegetarian dish is perfect for an easy weeknight meal served over jasmine rice and garnished with fresh cilantro.
Ingredients
Scale
Main 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 cup low-sodium vegetable broth
- 2 tsp granulated sugar
- 1 medium carrot, sliced into coins (about 1 cup)
- 1 medium Yukon Gold potato, cut lengthwise into quarters, then sliced crosswise (about 1 cup)
- 1 small head broccoli, cut into florets
- 1 medium red bell pepper, seeds and ribs removed, cut into 1″ pieces (about 1 cup)
- 3 oz green beans, halved crosswise (about 1 cup)
- 3 tbsp reduced-sodium soy sauce or fish sauce (optional)
For Serving
- Cooked jasmine rice
- Fresh cilantro
Instructions
- Prepare the base: In a large pot over medium heat, heat the neutral oil. Add the sliced onion, finely chopped garlic, and ginger. Cook, stirring frequently, until fragrant and aromatic, about 3 minutes.
- Add curry paste: Stir in the Thai red curry paste, breaking it up and distributing it evenly throughout the onion mixture to release its flavors.
- Add liquids and simmer: Pour in the full-fat coconut milk, low-sodium vegetable broth, and granulated sugar. Bring the mixture to a boil over medium-high heat.
- Add root vegetables and cook: Add the sliced carrots and potato pieces to the pot. Reduce heat to low and let it simmer, stirring occasionally, until the sauce thickens slightly and flavors meld, about 15 minutes.
- Add remaining vegetables: Stir in the broccoli florets, red bell pepper pieces, and green beans. Continue cooking, stirring occasionally, until all vegetables are tender but still vibrant, approximately 5 more minutes.
- Season: Stir in the soy sauce or fish sauce if using, adjusting the seasoning to your taste.
- Serve: Divide cooked jasmine rice among bowls, spoon the curry generously over the rice, and garnish with fresh cilantro for a bright finish.
- Make ahead tip: This curry can be made up to two days in advance. Store in an airtight container in the refrigerator and gently reheat over medium heat, adding a splash of water as needed to loosen the sauce.
Notes
- Using full-fat coconut milk is essential for a rich and creamy texture.
- The soy sauce or fish sauce adds umami but is optional based on dietary preferences.
- Adjust the amount of curry paste to your spice preference.
- Vegetables can be swapped based on seasonality or personal preference.
- Serve with jasmine rice for an authentic flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: vegetable curry, Thai curry, coconut milk curry, vegetarian curry, easy curry recipe, stovetop curry, Thai red curry paste, healthy curry, jasmine rice curry
