Description
Bring the vibrant, comforting flavors of Thailand to your kitchen with this easy Thai Coconut Curry. It’s rich, creamy, and loaded with colorful vegetables simmered in silky coconut milk and aromatic spices.
Ingredients
Scale
- 1 tbsp coconut oil or vegetable oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste (or yellow/green based on preference)
- 1 can (14 oz) full-fat coconut milk
- ½ cup vegetable or chicken broth
- 1 tbsp soy sauce or fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- 1 cup snap peas or green beans
- 1 cup carrots, thinly sliced
- Juice of ½ lime
- Fresh basil or cilantro, for garnish
Instructions
- In a large skillet or pot, heat coconut oil over medium heat. Add onion and sauté for 2–3 minutes until softened. Stir in garlic and ginger, cook until fragrant.
- Stir in red curry paste and cook for 1 minute to release the flavor.
- Add coconut milk, broth, soy or fish sauce, and brown sugar. Stir until smooth and bring to a gentle simmer.
- Add bell pepper, carrots, zucchini, and snap peas. Simmer for 10–12 minutes, or until vegetables are just tender but still vibrant.
- Stir in lime juice, taste, and adjust seasoning if needed.
- Spoon over steamed jasmine rice, and top with fresh basil or cilantro.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Thai Coconut Curry, Coconut Milk, Quick Dinner, Vegetarian Recipe