Enjoy a flavorful Thai Vegetable Curry with Coconut Milk and Jasmine Rice for lunch. This aromatic and creamy curry is packed with a variety of colorful vegetables and is perfect for a satisfying midday meal.
Thai Vegetable Curry with Coconut Milk and Jasmine Rice
Indulge in the vibrant flavors of Thai cuisine with our Thai Vegetable Curry with Coconut Milk and Jasmine Rice recipe. This aromatic and creamy curry is a delightful medley of colorful vegetables in a rich and flavorful sauce.
Whether you’re a fan of Thai cuisine or looking to explore new flavors, this lunch recipe is sure to satisfy your cravings and transport you to the streets of Thailand.
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Thai Vegetable Curry with Coconut Milk and Jasmine Rice
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1 red bell pepper, thinly sliced
- 1 medium carrot, thinly sliced
- 1 small zucchini, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup baby corn, halved
- 1 cup sliced mushrooms
- 1 cup fresh basil leaves
- Juice of 1 lime
- Cooked jasmine rice, for serving
- Optional toppings: chopped cilantro, lime wedges, crushed red pepper flakes
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 7g
- Carbohydrates: 30g
- Fiber: 6g
- Fat: 21g
- Sugar: 9g
Instructions
- In a large pot or wok, heat the vegetable oil over medium heat.
- Add the sliced onion and minced garlic, and sauté until fragrant and translucent.
- Stir in the Thai red curry paste and cook for another minute.
- Pour in the coconut milk, vegetable broth, soy sauce, brown sugar, and grated ginger. Stir well to combine.
- Add the sliced bell pepper, carrot, zucchini, broccoli florets, snap peas, baby corn, and mushrooms to the pot. Stir to coat the vegetables in the curry sauce.
- Cover the pot and simmer for about 10-15 minutes, or until the vegetables are tender but still crisp.
- Stir in the fresh basil leaves and lime juice. Taste and adjust the seasonings if needed.
- Serve the Thai vegetable curry over cooked jasmine rice.
- Garnish with chopped cilantro, lime wedges, and crushed red pepper flakes, if desired.
Service Suggestion
- Pair the Thai Vegetable Curry with a side of fresh cucumber salad for a refreshing contrast.
- Serve with a wedge of lime and enjoy with a glass of Thai iced tea.
Notes
- For extra heat, add a sliced red chili pepper or a dash of sriracha sauce.
- Garnish with chopped peanuts for added texture and crunch.
