A quick and creamy Thai curry loaded with vibrant vegetables, simmered in a rich coconut curry sauce. Perfect for a comforting meal that’s both healthy and flavorful.
Ingredients
For the Curry:
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp red curry paste (adjust for spice level)
- 1 can (400 ml) coconut milk
- 1/2 cup vegetable broth or water
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas)
For Garnish:
- Fresh basil leaves
- Lime wedges
For Serving:
- Steamed jasmine rice or noodles
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Serves:
4 people
Instructions
- Cook the Aromatics:
- Heat vegetable oil in a large skillet or wok over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Stir in the red curry paste and cook for another minute.
- Prepare the Sauce:
- Pour in the coconut milk and vegetable broth, stirring until smooth. Add soy sauce and sugar, and bring the mixture to a gentle simmer.
- Add the Vegetables:
- Add the mixed vegetables to the skillet. Simmer for 5-7 minutes, or until the vegetables are tender but still crisp.
- Taste and Adjust:
- Taste the curry and adjust seasoning with more soy sauce or curry paste if needed.
- Serve:
- Ladle the curry into bowls and garnish with fresh basil leaves. Serve hot with steamed jasmine rice or noodles on the side.
Nutritional Information (Per Serving):
- Calories: 250 kcal
- Protein: 4g
- Carbohydrates: 15g
- Fat: 20g
- Sodium: 400mg
Notes
- Add tofu, chickpeas, or shrimp for extra protein.
- Substitute red curry paste with green or yellow curry paste for variation.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊