Thai Red Curry Vegetables

Experience a burst of vibrant flavors with this Thai Red Curry Vegetables recipe, a quick and healthy meal perfect for weeknight dinners! This rich and creamy curry combines fragrant Thai red curry paste, silky coconut milk, and a medley of fresh vegetables like bell peppers, zucchini, broccoli, and baby spinach for a colorful and nourishing dish. Elevated with hints of garlic, ginger, and lime juice, it delivers that perfect balance of spicy, sweet, and tangy. Ready in just 35 minutes, this vegan-friendly recipe pairs beautifully with fluffy jasmine rice for a restaurant-quality meal at home. Perfect for those seeking easy Thai recipes or wholesome vegetarian curry options!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion, thinly sliced
• 3 medium garlic cloves, minced
• 1 tablespoon ginger, grated
• 3 tablespoons Thai red curry paste
• 14 ounces coconut milk
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 medium red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 medium zucchini, sliced into half-moons
• 2 cups broccoli florets
• 2 cups baby spinach
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• 4 cups cooked jasmine rice, for serving

Directions

Step 1

Heat the coconut oil in a large skillet or wok over medium heat.

Step 2

Add the sliced onion to the skillet and sauté for 2-3 minutes until softened.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the Thai red curry paste to the skillet and stir well to combine with the aromatics. Cook for 1-2 minutes to enhance the flavors.

Step 5

Pour the coconut milk and vegetable broth into the skillet, stirring until the curry paste is fully incorporated.

Step 6

Stir in the soy sauce and brown sugar, mixing well to balance the flavors.

Step 7

Add the red bell pepper, carrot, zucchini, and broccoli to the skillet. Stir to coat the vegetables in the sauce and bring the curry to a gentle simmer.

Step 8

Cover the skillet with a lid and let the vegetables cook for 8-10 minutes, stirring occasionally, until tender but crisp.

Step 9

Stir in the baby spinach and cook for 1-2 minutes until wilted.

Step 10

Remove the skillet from heat and stir in the lime juice and chopped fresh cilantro.

Step 11

Serve the Thai red curry vegetables over cooked jasmine rice for a complete meal. Enjoy!

Nutrition Facts

Serving size	2526.4 grams (2526.4g)

Amount per serving	% Daily Value*
Calories	2222

Total Fat 37.10g	48%
Saturated Fat 25.30g	127%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 3078mg	134%
Total Carbohydrate 424.80g	154%
Dietary Fiber 25.10g	90%
Total Sugars 64.60g
Protein 52.90g	106%

Vitamin D 0IU	0%
Calcium 488mg	38%
Iron 19mg	106%
Potassium 2721mg	58%

*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: 14.9%

Protein: 9.4%

Carbs: 75.7%