Dive into the vibrant world of Thai cuisine with this irresistible Red Thai Curry Vegetables recipe! Bursting with color and flavor, this dish transforms simple vegetables into a culinary masterpiece that will tantalize your taste buds and impress your dinner guests. In just 40 minutes, you can whip up a delightful meal that's not only healthy but also incredibly satisfying. Whether you're a seasoned chef or a cooking novice, this easy-to-follow recipe will have you savoring the rich, creamy goodness of coconut milk and aromatic spices in no time. Ready to elevate your dinner game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- Fresh basil for garnish
Instructions
- Heat coconut oil in a large skillet or wok over medium-high heat until it shimmers and becomes fragrant.
- Add sliced onions and sauté for 2-3 minutes until they become translucent and slightly softened.
- Stir in minced garlic and grated ginger, cooking for an additional 30 seconds to release their aromatic flavors.
- Add sliced red bell pepper, zucchini, and broccoli florets to the skillet, stirring frequently to ensure even cooking.
- Reduce heat to medium and cook vegetables for 5-6 minutes until they start to become tender but still maintain a slight crispness.
- Pour in the coconut milk and add red curry paste, whisking thoroughly to combine and create a smooth, creamy sauce.
- Stir in soy sauce to enhance the depth of flavor and season the curry.
- Simmer the vegetables in the curry sauce for 8-10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Taste and adjust seasoning if needed, adding more curry paste or soy sauce to suit your preference.
- Remove from heat and garnish with fresh basil leaves just before serving.
- Serve hot over steamed jasmine rice or rice noodles for a complete meal.
Tips
- Prep Ahead: To save time, chop all your vegetables and measure out your ingredients before you start cooking. This will make the cooking process smoother and more enjoyable.
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Carrots, snap peas, or eggplant can be great additions to the mix.
- Adjust the Heat: If you prefer a spicier curry, add more red curry paste or toss in some sliced fresh chili peppers when cooking the vegetables.
- Coconut Milk Alternatives: For a lighter version, you can use light coconut milk or even unsweetened almond milk, but keep in mind that it may alter the creaminess of the sauce.
- Serving Suggestions: This curry pairs beautifully with steamed jasmine rice, but you can also serve it over rice noodles or quinoa for a delicious twist.
- Garnish for Flair: Don’t skip the fresh basil! It adds a burst of freshness that elevates the dish and makes it look restaurant-worthy.
- Make It a Meal: For a heartier dish, consider adding tofu or chickpeas for protein, making this a complete meal that’s both nutritious and satisfying.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 0mg
