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.