Thai Vegetable Curry

Dive into the vibrant flavors of this Thai Vegetable Curry, a comforting and colorful dish that’s as nourishing as it is delicious. Loaded with fresh vegetables like red bell peppers, zucchini, broccoli, and carrots, this plant-based recipe is simmered in a rich, fragrant coconut milk broth infused with Thai red curry paste, garlic, and ginger. A perfect harmony of sweet, savory, and tangy notes comes from soy sauce, brown sugar, and a splash of lime juice, while fresh basil adds a refreshing herbal finish. Ready in just 40 minutes, this easy weeknight meal pairs beautifully with fluffy jasmine rice, offering a wholesome and flavorful take on classic Thai cuisine. Whether you're craving a vegan curry or a gluten-free dinner option, this recipe is sure to become a household favorite.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 tablespoons Thai red curry paste
• 3 cloves, minced Garlic
• 1 tablespoon, grated Ginger
• 1 medium, sliced Onion
• 1 medium, sliced Red bell pepper
• 2 medium, sliced Carrots
• 1 medium, sliced Zucchini
• 2 cups Broccoli florets
• 1 can (13.5 oz) Coconut milk
• 1 cup Vegetable broth
• 2 tablespoons Soy sauce
• 1 tablespoon Brown sugar
• 2 tablespoons Lime juice
• 0.5 cup, chopped Fresh basil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 cups Cooked jasmine rice

Directions

Step 1

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

Step 2

Add the Thai red curry paste, garlic, and ginger, and sauté for 1-2 minutes until fragrant.

Step 3

Add the sliced onion and cook for 3-4 minutes until it becomes translucent.

Step 4

Stir in the red bell pepper, carrots, zucchini, and broccoli florets. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Pour in the coconut milk and vegetable broth, stirring to combine with the vegetables and paste.

Step 6

Add the soy sauce and brown sugar, then bring the mixture to a gentle simmer.

Step 7

Cook the curry for 10-15 minutes until the vegetables are tender and the flavors have melded together.

Step 8

Stir in the lime juice, chopped basil, salt, and black pepper. Adjust salt and lime juice to taste.

Step 9

Serve hot over cooked jasmine rice, garnished with extra basil if desired.

Nutrition Facts

Serving size	2372.3 grams (2372.3g)

Amount per serving	% Daily Value*
Calories	1914

Total Fat 36.60g	47%
Saturated Fat 25.20g	126%
Polyunsaturated Fat 1.60g
Cholesterol 0mg	0%
Sodium 6105mg	265%
Total Carbohydrate 359.70g	131%
Dietary Fiber 23.30g	83%
Total Sugars 76.40g
Protein 44.00g	88%

Vitamin D 0IU	0%
Calcium 405mg	31%
Iron 8mg	42%
Potassium 2771mg	59%

*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: 16.9%

Protein: 9.1%

Carbs: 74.0%