Thai Red Curry Mixed Vegetables

Immerse your taste buds in the bold and vibrant flavors of Thai Red Curry Mixed Vegetables, a comforting one-pan dish that combines the perfect balance of spice, creaminess, and freshness. Packed with colorful vegetables like tender broccoli, crisp bell peppers, and sweet snow peas, this plant-based recipe is simmered in a rich, aromatic sauce made from creamy coconut milk, fragrant red curry paste, and a hint of soy sauce and brown sugar for depth. The addition of fresh basil and a splash of lime juice at the end elevates the dish with bright, herbal notes. Ready in just 35 minutes, this Thai-inspired curry is perfect for weeknight dinners and pairs beautifully with steamed jasmine rice or fluffy quinoa. Whether you're a fan of Thai cuisine or simply looking for a healthy, satisfying meal, this recipe will quickly become a favorite in your kitchen!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 tablespoons Red curry paste
• 3 units Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 13.5 ounces Coconut milk, full-fat
• 1 cup Vegetable broth
• 2 tablespoons Soy sauce
• 1 tablespoon Brown sugar
• 1 large Carrot, thinly sliced
• 1 medium Bell pepper, sliced (red or yellow)
• 1 medium Zucchini, sliced into half-moons
• 1.5 cups Broccoli florets
• 1 cup Snow peas
• 0.25 cup Fresh basil leaves
• 1 tablespoon Lime juice
• 0 Optional: Cooked jasmine rice or quinoa for serving

Directions

Step 1

Heat the coconut oil in a large skillet or wok over medium heat.

Step 2

Add the red curry paste, minced garlic, and grated ginger to the hot oil and sauté for 1-2 minutes until fragrant.

Step 3

Pour in the coconut milk and vegetable broth. Stir well to combine with the curry paste.

Step 4

Add the soy sauce and brown sugar. Stir until the sugar dissolves and the sauce is smooth.

Step 5

Bring the sauce to a gentle simmer, then stir in the sliced carrot, bell pepper, zucchini, and broccoli florets.

Step 6

Let the vegetables cook for 8-10 minutes, stirring occasionally, until they are tender but still vibrant.

Step 7

Toss in the snow peas and cook for an additional 2-3 minutes.

Step 8

Remove the skillet from heat and stir in the fresh basil leaves and lime juice.

Step 9

Serve the Thai red curry hot, over cooked jasmine rice or quinoa if desired.

Nutrition Facts

Serving size	(1524.2g)

Amount per serving	% Daily Value*
Calories	1706.7

Total Fat 124.1g	0%
Saturated Fat 104.4g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 2815.2mg	0%
Total Carbohydrate 141.2g	0%
Dietary Fiber 24.8g	0%
Total Sugars 44.4g
Protein 32.1g	0%

Vitamin D 0IU	0%
Calcium 361.0mg	0%
Iron 21.6mg	0%
Potassium 3150.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 7.1%

Carbs: 31.2%