Go Back
Thai cuisine is celebrated worldwide for its bold flavors, aromatic spices, and vibrant colors. Known for its perfect balance of sweet, salty, sour, and spicy elements, Thai food captivates the palate and invites exploration. Among the many delicious options, Vibrant Vegetable Thai Red Curry stands out as a healthy and flavorful choice, perfect for any meal.

Quick Vegetable Thai Red Curry

This Vibrant Vegetable Thai Red Curry is a perfect choice for your spring and Easter brunch gatherings. Bursting with fresh veggies and creamy coconut milk, it's a comforting yet healthy dish that celebrates seasonal flavors. Quick and easy to whip up, this recipe is ideal for those busy weeknights when you crave something satisfying. Gather your family around the table and enjoy this delightful, aromatic meal. Save this for later and make it your go-to for festive occasions!
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon coconut oil

1 small onion, diced

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons Thai red curry paste

1 can (400ml) coconut milk

1 cup vegetable broth

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium zucchini, diced

1 cup broccoli florets

1 cup sliced mushrooms

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

Salt and black pepper to taste

Fresh basil or cilantro for garnish

Cooked jasmine rice or quinoa, for serving

Instructions
 

In a large pan, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Add minced garlic and grated ginger to the pan, stirring for an additional minute until fragrant.

      Stir in the Thai red curry paste, mixing well with the onion, garlic, and ginger. Cook for about 2 minutes, allowing the spices to toast slightly.

        Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

          Add the sliced red and yellow bell peppers, zucchini, broccoli florets, and mushrooms. Stir well to ensure the vegetables are coated with the curry sauce.

            Cover the pan and let the curry simmer for 10-12 minutes, or until the vegetables are tender but still vibrant in color.

              Stir in the soy sauce, lime juice, and season with salt and black pepper to taste. Adjust the flavor if needed.

                Remove from heat and let it cool down for a minute before serving.

                  Serve the vegetable Thai red curry over cooked jasmine rice or quinoa, and garnish with fresh basil or cilantro.

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings