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Thai Red Curry With Vegetables

Hearty and colorful with a blast of deliciousness. This Thai dish is one for the recipe books.
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Course: Main Dishes
Prep Time: 7 minutes
Cook Time: 15 minutes

Ingredients

  • 1-2 T coconut oil
  • 1 cup diced white or yellow onion
  • 1 large carrot, peeled and sliced
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 2-3 cloves garlic, minced (or use garlic paste)
  • 2 T fresh minced ginger
  • 1 medium zucchini, sliced
  • 2 heaping T of Thai Red Curry Paste (found at Walmart)
  • 1 can full fat coconut milk
  • 1/3 cup water
  • 1 T soy sauce
  • 1 T rice vinegar
  • 1 T brown sugar
  • salt and pepper to taste
  • optional garnish: cashews, lime juice, cilantro, sesame seeds
  • basmati rice, cooked

Instructions

  • In a medium saucepan, sauté the bell peppers, onion, and carrots in the coconut oil and cook over medium-high heat, stirring frequently until vegetables are softened, or for about 5 minutes.
  • Add the garlic, ginger, and zucchini to the pan and cook stirring for a few more minutes until zucchini has begun to soften. Season lightly with a sprinkle of salt.
  • Add red curry paste and stir to combine.
  • Add the coconut milk, water, brown sugar, vinegar, and soy sauce. Stir to combine and bring to a gentle simmer, stirring often, for about 5 minutes until all vegetables are soft and sauce isn’t too thin.
  • Serve over basmati rice and garnish with cashews (my fave!) and if you’re feeling fancy add a little lime juice and cilantro.