Name: Thai Red Curry with Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tbsp red curry paste (store-bought or homemade); 1 can (14 oz) full-fat coconut milk; 1 tbsp vegetable oil; 1 cup vegetable broth or water; 1 red bell pepper, sliced; 1 zucchini, sliced; 1 small eggplant, diced; 1 carrot, julienned; ½ cup bamboo shoots; 1 cup spinach or kale; 1 tbsp soy sauce or tamari (for gluten-free option); 1 tsp sugar (optional); 1 tbsp lime juice; Fresh basil or cilantro for garnish; Lime wedges for serving

Description

A flavorful and creamy Thai red curry with vegetables, made with red curry paste, coconut milk, and a mix of fresh vegetables. This plant-based dish is perfect for vegetarians, vegans, and anyone looking for a delicious and healthy meal. Serve with jasmine rice for a complete Thai-inspired dinner.

Ingredients

Scale

Curry Base:

2 tbsp red curry paste (store-bought or homemade)
1 can (14 oz) full-fat coconut milk
1 tbsp vegetable oil
1 cup vegetable broth or water

Vegetables:

1 red bell pepper, sliced
1 zucchini, sliced
1 small eggplant, diced
1 carrot, julienned
½ cup bamboo shoots
1 cup spinach or kale

Seasoning & Garnish:

1 tbsp soy sauce or tamari (for gluten-free option)
1 tsp sugar (optional)
1 tbsp lime juice
Fresh basil or cilantro for garnish
Lime wedges for serving

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Instructions

Prepare the Base: Heat oil in a large wok or skillet over medium heat. Add red curry paste and sauté for 1-2 minutes until fragrant.
Add Coconut Milk & Broth: Gradually stir in coconut milk and vegetable broth, mixing until smooth. Simmer for 2-3 minutes.
Cook the Vegetables: Add harder vegetables like carrots and eggplant first, cooking for 5 minutes. Stir in bell peppers, zucchini, and bamboo shoots, cooking for another 3-4 minutes. Finally, add spinach or kale and let it wilt.
Season & Finish: Stir in soy sauce, sugar, and lime juice. Adjust seasoning as needed.
Serve: Garnish with fresh basil or cilantro and serve with steamed jasmine rice and lime wedges.

Notes

For extra protein, add tofu, tempeh, or chickpeas.
Adjust spice level by increasing or reducing curry paste.
Leftovers store well in the fridge for up to 3 days or can be frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: ~250
Sugar: ~6g
Sodium: ~500mg
Fat: ~15g
Saturated Fat: ~10g
Unsaturated Fat: ~4g
Trans Fat: 0g
Carbohydrates: ~22g
Fiber: ~5g
Protein: ~4g
Cholesterol: 0mg