Thai-Inspired Vegetable Curry Recipe
Thai-inspired vegetable curry struts into your kitchen like that friend who always overdresses, bringing coconut milk drama and chili-lime flair.
The velvety sauce seduces your taste buds while fresh veggies crash the party, stealing attention like uninvited guests who outshine the host.
Fragrant lemongrass, ginger, and garlic do their magic, leaving you wondering why you ever tolerated bland Tuesday dinners before.
This dish delivers bold flavors, creamy comfort, and just enough heat to keep things interesting—basically the culinary equivalent of a good rom-com.
Serve with rice, smile smugly, and prepare to be crowned curry queen.
Thai-Inspired Vegetable Curry Recipe
A creamy, spiced Thai-style curry with vegetables simmered in coconut milk, balanced with heat and freshness.
Ingredients
- Coconut milk – 1 can 13.5 oz
- Broccoli florets – 2 cups
- Carrots – 2 medium sliced
- Bell peppers – 2 sliced
- Zucchini – 1 medium chopped
- Onion – 1 large chopped
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Red curry paste – 2 tbsp
- Soy sauce – 2 tbsp
- Lime juice – 1 tbsp
- Olive oil – 2 tbsp
- Lemongrass – 1 stalk chopped (optional)
- Fresh basil – ¼ cup chopped
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in skillet.
- Add onion, garlic, ginger, and lemongrass; sauté 3 minutes.
- Stir in curry paste; cook 1 minute.
- Add carrots, broccoli, zucchini, and peppers; cook 5 minutes.
- Pour in coconut milk and soy sauce.
- Stir well, simmer for 15 minutes.
- Add lime juice, salt, and pepper.
- Stir in basil just before serving.
Notes
Nutritional Values (per serving)
- Calories: 330
- Total Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 8 g
Vitamins & Minerals (per serving)
- Vitamin A: 70%
- Vitamin C: 60%
- Iron: 18%
- Calcium: 12%
- Magnesium: 20%
Additional Tips
- Add tofu or chickpeas for extra protein.
- For more spice, toss in sliced chili peppers.
- Serve with jasmine rice or noodles for full effect.
