Red Curry with Vegetables

Experience the vibrant flavors of Thai-inspired comfort food with this Red Curry with Vegetables recipe! Bursting with bold aromatics from red curry paste and creamy coconut milk, this dish balances a medley of tender-crisp vegetables like broccoli, zucchini, and bell peppers with a hint of sweetness from brown sugar and a splash of tangy lime juice. The addition of fresh baby spinach and fragrant basil leaves elevates this curry to the next level, while soy sauce adds a savory depth. Ready in just 40 minutes, this colorful, plant-based curry is served over fluffy jasmine rice, making it a perfect weeknight dinner that’s as wholesome as it is satisfying. Keywords: red curry recipe, vegetable curry, Thai curry, plant-based dinner, quick curry with vegetables.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 3 tablespoons red curry paste
• 400 milliliters coconut milk
• 250 milliliters vegetable broth
• 2 medium carrots, sliced
• 1 large red bell pepper, sliced
• 200 grams broccoli florets
• 1 medium zucchini, sliced
• 100 grams baby spinach
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 10 leaves fresh basil leaves
• 4 cups cooked jasmine rice
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat a large skillet or wok over medium-high heat and add the coconut oil.

Step 2

Once the oil is melted, add the red curry paste and sauté for 1-2 minutes until fragrant.

Step 3

Pour in the coconut milk and vegetable broth. Stir well to combine with the curry paste.

Step 4

Bring the liquid to a gentle simmer, then add the sliced carrots, red bell pepper, broccoli, and zucchini.

Step 5

Cook the vegetables for 10-12 minutes, stirring occasionally, until they are tender but still crisp.

Step 6

Stir in the baby spinach and let it wilt for 1-2 minutes.

Step 7

Add the soy sauce, lime juice, and brown sugar. Stir to combine and adjust seasoning with salt and black pepper as needed.

Step 8

Remove the skillet from heat and garnish the curry with fresh basil leaves.

Step 9

Serve hot over steamed jasmine rice. Enjoy your Red Curry with Vegetables!

Nutrition Facts

Serving size	2341.3 grams (2341.3g)

Amount per serving	% Daily Value*
Calories	1779

Total Fat 34.80g	45%
Saturated Fat 24.90g	124%
Polyunsaturated Fat 1.30g
Cholesterol 0mg	0%
Sodium 3542mg	154%
Total Carbohydrate 327.20g	119%
Dietary Fiber 23.20g	83%
Total Sugars 56.00g
Protein 43.80g	88%

Vitamin D 0IU	0%
Calcium 454mg	35%
Iron 11mg	59%
Potassium 2612mg	56%

*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.

Source of Calories

Fat: 17.4%

Protein: 9.7%

Carbs: 72.8%