Easy Thai Coconut Vegetable Curry That Bursts with Flavor

This Thai Coconut Vegetable Curry is a vibrant, comforting dish that combines creamy coconut with fresh vegetables and spices.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Curry Base

1 can coconut milk The creamy heart of the curry.
2 tablespoons red curry paste Adjust to taste.
3 cloves garlic Minced.
1 inch fresh ginger Grated.
2 cups vegetable broth

Vegetables

2 medium carrots Sliced thin.
2 medium bell peppers Mix of colors.
1 medium zucchini
1 cup snow peas
1 medium onion Sautéed until translucent.

Garnish & Serving

1 cup fresh basil leaves Sprinkle generously.
2 medium lime Cut into wedges.
2 cups cooked jasmine rice To serve.

Equipment

Large saucepan

Method

Curry Preparation

Pour creamy coconut milk into a large saucepan over medium heat, stirring gently until it shimmers, about 3 minutes.
Add red curry paste to the warmed coconut milk, whisking until dissolved and sauce turns vibrant red, about 1 minute.
Stir in vegetable broth to thin the sauce; bring to a gentle simmer, about 2 minutes.

Vegetable Cooking

Add sliced carrots and onions to the curry base; cook 4 minutes until onions are translucent.
Stir in bell peppers and zucchini; sauté 3 minutes until tender-crisp.
Add snow peas; stir until they turn vibrant green, about 2 minutes.
Lower heat, cover pot, and simmer 5 minutes to meld flavors.

Serving

Spoon curry over jasmine rice, then top with fresh basil leaves and a lime wedge.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 7gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 800mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 900IUVitamin C: 60mgCalcium: 60mgIron: 3mg

Notes

Sprinkle with extra chili flakes for a spicy kick if desired. Adjust spice level based on preference.

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