Thai Curry Vegetable Bowl (Print Version)

Colorful Thai curry with fresh vegetables and coconut, served with steamed rice for a comforting meal.

# Components:

→ Vegetables

01 - 1 cup broccoli florets
02 - 1 cup cauliflower florets
03 - 1 red bell pepper, sliced
04 - 1 cup carrots, sliced
05 - 1 cup snap peas, trimmed
06 - 1 small zucchini, sliced

→ Aromatics & Sauce Base

07 - 2 tablespoons coconut oil
08 - 1 medium yellow onion, finely chopped
09 - 3 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated
11 - 3 tablespoons Thai red curry paste
12 - 1 can (14 ounce) full-fat coconut milk
13 - 1 cup vegetable broth
14 - 2 tablespoons soy sauce or tamari
15 - 1 tablespoon maple syrup or brown sugar
16 - Juice of 1 lime

→ For Serving

17 - 4 cups cooked jasmine rice
18 - Fresh cilantro, chopped, for garnish
19 - Lime wedges, for serving
20 - Crushed peanuts, for garnish (optional)

# Directions:

01 - Heat coconut oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened and translucent.
02 - Add the minced garlic and grated ginger to the skillet. Cook, stirring constantly, for 1 minute until fragrant, being careful not to burn.
03 - Stir in the Thai red curry paste and cook for 1–2 minutes, stirring frequently, to toast the spices and release their aromatic oils.
04 - Pour in the coconut milk and vegetable broth. Whisk to ensure the curry paste is fully incorporated. Add the soy sauce (or tamari) and maple syrup (or brown sugar).
05 - Bring the sauce to a gentle simmer. Add the broccoli florets, cauliflower florets, sliced carrots, and sliced red bell pepper. Cover the skillet and simmer for 7–8 minutes, or until the vegetables begin to soften.
06 - Add the trimmed snap peas and sliced zucchini to the skillet. Cook uncovered for an additional 5–6 minutes, or until all vegetables are tender-crisp and vibrantly colored.
07 - Stir in the fresh lime juice. Taste the sauce and adjust seasoning as needed with additional soy sauce, sweetener, or lime juice.
08 - Ladle the vegetable curry mixture over bowls of steamed jasmine rice. Garnish generously with fresh chopped cilantro, lime wedges, and crushed peanuts, if desired.

# Expert Advice:

01 -
  • Quick cooking and weeknight ready
  • Customizable to whatever vegetables you have on hand
  • Vegan and gluten free so everyone at the table can dig in
  • Rich creamy flavors without heavy ingredients
02 -
  • Packed with essential vitamins and minerals from fresh vegetables
  • Naturally dairy free and perfect for meal prepping
  • Easily made nut free by skipping the peanut garnish
03 -
  • Always sauté your onions and aromatics until soft and golden for the richest curry base. Full fat coconut milk makes a world of difference so do not settle for the light version unless you have to. If you like it extra spicy add minced fresh chili or a spoon of chili paste along with the curry paste. Remember lime juice at the end is what ties all the flavors together and brightens even the deepest curry

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