Thai Red Curry with Vegetables is packed with flavor and made with simple & healthy ingredients! Enjoy this easy dinner recipe any night of the week!
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Why You'll Love This Recipe
This Vegetable Curry Recipe is one of my all-time favorites! It's spicy, flavorful, and easy to prepare.
This recipe consists of mostly fresh vegetables, Thai red curry paste, and a can of full fat coconut milk to give it a rich, creamy sauce.
Plus, you can easily add chicken, shrimp, tofu, or my Curry Meatballs for some extra protein!
🍴Ingredient Notes
- Cauliflower - Works best with a smaller head of cauliflower if you're using fresh cauliflower. To save time, I used frozen cauliflower.
- Red Bell Peppers - You can use any color bell peppers, but I love using red bell peppers because they really pop in this dish!
- Green Beans - Fresh or frozen green beans will work. Just note that frozen vegetables will water down the broth in this dish.
- Sweet Onion - You'll need one sweet onion either diced or thinly sliced.
- Full Fat Coconut Milk
- Thai Red Curry Paste - I used a store-bought curry paste to save time. My favorite is the Thai Kitchen brand. I didn't find it to be too spicy! I've heard other brands can be spicier, so keep that in mind.
- Garlic - Minced or sliced thinly.
- Coconut Oil - You can also use olive oil or avocado oil!
- Salt - To enhance the flavors, you'll need to salt this dish.
- Oil - I used coconut oil, but avocado oil or olive oil work great too! This just prevents the onions and garlic from sticking to the pan.
Recipe Variations
Vegetables
The great part about this recipe is that you can easily customize the vegetables! Baby corn, bamboo shoots, snow peas, snap peas, zucchini, or yellow squash would also work well in this dish.
Flavors
To switch up the flavors, try using Green Curry Paste instead of Red Curry Paste!
Broth
Add vegetable broth to make this dish into more of a soup and serve with your favorite rice noodles.
For a creamier sauce, add extra coconut cream until you've reached your desired consistency. This will also help to cut the spice if you add in too much red curry paste.
🍴Step by Step Instructions
Step: Sauté Onions
Start by adding coconut oil into a large skillet with diced or sliced onions. Sauté on medium heat until translucent.
Step 2: Add Garlic & Red Curry Paste
Then add in minced garlic and red curry paste. Stir on low-medium heat for 2-3 minutes.
Step 3: Add Full Fat Coconut Milk
Finally, pour in the can of full fat coconut milk and stir well. Then add in the sliced bell peppers, cauliflower florets, green beans, and salt.
Step 6: Simmer with Cover
Cover the pan and let simmer on medium heat until vegetables are tender - Stirring occasionally. (About 30 minutes.)
If you use frozen cauliflower, remove the cover towards the end so some of the excess water evaporates.
Serving Suggestions
Carbs
Typically, I serve this dish over basmati or jasmine rice, but you can also serve with brown rice, rice noodles or spaghetti squash for a low carb option.
For more information, check out my post on how to bake spaghetti squash!
Protein
For a complete meal, I also suggest adding in chicken breast, shrimp, or my curry meatballs. You can cook ahead of time and set aside.
Stir in your choice of protein when the vegetables are almost done cooking.
Garnish
To finish off this dish, add lime wedges, Thai basil leaves, fresh greens, or even a few grape tomatoes for some color!
How To Store Leftovers
Leftovers should be store in an airtight container in the refrigerator for 3-4 days. You can also store leftovers in the freezer for 2-3 months!
More Recipes You'll Love
After you make this Red Thai Curry with Vegetables, make sure to leave a comment & rate the recipe!
Recipe Card
Healthy Red Thai Curry with Vegetables
Equipment
- 1 Large Skillet with Deep Sides
Ingredients
- 12 Ounces Frozen Cauliflower Florets You can also use freshly chopped cauliflower!
- 4 Cups Red Bell Peppers, Sliced into Long Strips You can use any sweet peppers, but I love the red color in this recipe!
- 3 Cups Green Beans, Cut in Half
- 1 Sweet Onion, Diced
- 13.5 Ounces Full Fat Coconut Milk
- 3-4 Tablespoons Red Curry Paste I used the brand "Thai Taste." I didn't find it to be too spicy! I've heard other brands can be spicier, so keep that in mind.
- 4-6 Cloves of Garlic Minced or sliced thinly.
- 1 Tablespoon Coconut Oil You can also use olive oil or avocado oil!
- 2 Teaspoons Salt
Instructions
- Start by adding coconut oil into a large skillet with diced onions. Sauté on medium heat until translucent.
- Then add in minced garlic and red curry paste. Stir on low-medium heat for 2-3 minutes.
- Finally, pour in the can of full fat coconut milk. Stir well and add in red bell peppers, cauliflower florets, green beans, and salt.
- Cover the pan and let simmer on medium heat until vegetables are tender - Stirring occasionally. (About 30 minutes.) If the broth seems watery from the frozen vegetables, remove the cover and let simmer to allow some of the water evaporate.
Nutrition
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Mel
So yummy!! Love how it’s not too spicy.