Thai Coconut Curry with Vegetables Recipe

There’s something truly magical about gathering around the dinner table to enjoy a lovingly cooked meal. Today, I’m sharing a recipe that brings the warmth of Thai cuisine right into your home: Thai Coconut Curry with Vegetables. This delightful curry is not just a feast for the senses but also a beautiful way to bond with family, celebrating the rich flavors and colors of fresh vegetables in every bite. With its creamy, aromatic sauce and a medley of vibrant veggies, this curry is the perfect dish to make memories over.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Skill Level: Easy

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons Thai red curry paste
• 1 can coconut milk (13.5 ounces)
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1 zucchini, sliced
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
3. Stir in the Thai red curry paste and cook for 1-2 minutes, allowing the flavors to meld.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
5. Add the sliced bell peppers, broccoli florets, carrots, and zucchini to the pot. Stir well and let the vegetables cook in the curry for about 10-15 minutes, or until tender.
6. Stir in the soy sauce and brown sugar, adjusting to taste. Continue to simmer for another 5 minutes.
7. Finally, add the lime juice, giving the curry a fresh burst of flavor. Remove from heat.
8. Serve the curry over a bed of jasmine rice, garnished with fresh cilantro and lime wedges. Enjoy!

• For a protein boost, consider adding tofu or chickpeas.
• If you prefer a milder curry, reduce the amount of Thai red curry paste.
• Have fun with the vegetables! Use whatever fresh veggies you have on hand to make this dish your own.
• To make this dish even easier, pre-cut vegetables can be used.

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

This curry pairs beautifully with jasmine rice or rice noodles. For drinks, a tall glass of iced tea or coconut water complements the flavors perfectly.

At Zynahz, our mission is to bring joy and creativity into your kitchen, making each meal a celebration of flavors and togetherness. We encourage you to try this Thai Coconut Curry with Vegetables recipe and share your culinary creations with us. Spread the love and warmth of cooking by sharing this recipe with your friends and family. Dive deeper into the world of delightful dishes with Zynahz, follow us on social media, and don’t forget to sign up for our newsletter to keep the culinary inspiration flowing!