Indulge in the flavors of Thailand with our Thai Vegetable Curry recipe. This aromatic and creamy curry features a medley of colorful vegetables cooked in a rich coconut milk sauce.
Thai Vegetable Curry with Coconut Milk and Jasmine Rice
Experience the vibrant and aromatic flavors of Thai cuisine with our Thai Vegetable Curry with Coconut Milk recipe. This vegetarian delight showcases a harmonious blend of vegetables in a creamy and flavorful curry sauce.
Enjoy the perfect balance of sweet, spicy, and savory notes as you savor each spoonful of this comforting and nourishing lunch option.
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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 (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 1 cup sliced bell peppers
- 1 cup sliced zucchini
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup baby corn
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 7g
- Carbohydrates: 35g
- Fiber: 6g
- Fat: 19g
- Sugar: 9g
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 lightly golden.
- Add the Thai red curry paste and stir-fry for a minute to release its flavors.
- Pour in the coconut milk, vegetable broth, soy sauce, brown sugar, and grated ginger. Stir well to combine.
- Add the sliced bell peppers, zucchini, carrots, broccoli florets, snap peas, and baby corn to the pan. Stir to coat the vegetables with the curry sauce.
- Cover the pan and let the curry simmer for about 10-15 minutes, or until the vegetables are tender but still crisp.
- Taste the curry and adjust the seasoning if needed.
- Serve the Thai Vegetable Curry over cooked jasmine rice.
- Garnish with fresh cilantro leaves and enjoy!
Service Suggestion
- Serve the Thai Vegetable Curry with a side of steamed jasmine rice for a complete meal.
- Garnish with chopped peanuts or toasted coconut flakes for added texture and flavor.
Notes
- For an extra kick of heat, add a chopped red chili or a dash of sriracha sauce.
- Top with a squeeze of fresh lime juice before serving for a burst of citrusy flavor.
