Indulge in the aromatic flavors of Thai cuisine with our Thai Vegetable Curry with Coconut Milk recipe. This flavorful and creamy curry is packed with a variety of colorful vegetables and served over fragrant jasmine rice.
Thai Vegetable Curry with Coconut Milk
Experience the vibrant and aromatic flavors of Thailand with our Thai Vegetable Curry with Coconut Milk recipe. This delightful curry features a medley of colorful vegetables simmered in a creamy coconut milk sauce.
With the perfect balance of sweet, savory, and spicy flavors, this curry is a comforting and satisfying dinner option that will transport your taste buds to the streets of Thailand.
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Thai Vegetable Curry with Coconut Milk
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 can (14 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/2 cup vegetable broth
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
- Cooked jasmine rice, for serving
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 5g
- Carbohydrates: 22g
- Fiber: 5g
- Fat: 20g
- Sugar: 8g
Instructions
- In a large pan or wok, heat the vegetable oil over medium heat.
- Add the sliced onion and minced garlic, and sauté until fragrant and golden.
- Add the red and yellow bell peppers, zucchini, broccoli, and carrot. Stir-fry for a few minutes until the vegetables are slightly tender.
- In a bowl, whisk together the coconut milk, Thai red curry paste, soy sauce, brown sugar, lime juice, and vegetable broth.
- Pour the coconut milk mixture over the vegetables in the pan. Stir well to combine.
- Reduce the heat to low and let the curry simmer for about 10-15 minutes, or until the vegetables are cooked to your desired tenderness.
- Season with salt and pepper to taste.
- Stir in the torn basil leaves just before serving.
- Serve the Thai Vegetable Curry over cooked jasmine rice.
- Garnish with additional basil leaves, if desired.
Service Suggestion
- Serve the Thai Vegetable Curry with Coconut Milk alongside steamed jasmine rice for a complete and satisfying meal.
- Pair with a refreshing Thai iced tea for a perfect beverage pairing.
Notes
- For extra heat, add a sliced red chili or a sprinkle of chili flakes.
- Garnish with a squeeze of fresh lime juice for a burst of citrusy flavor.
