Thai Red Vegetable Curry
This one-pan Thai red vegetable curry is so easy to make at home! Packed with colorful vegetables in a creamy, aromatic red curry sauce.
Equipment
Ingredients
- 2 tablespoons oil
- 1 small white onion, thinly sliced
- 3 garlic cloves, minced
- 2 orange, red, yellow bell peppers, thinly sliced
- 2 carrots, peeled and sliced on the diagonal (about 1 cup)
- 1 cup chopped cauliflower florets
- 2 1/2-3 tablespoons red curry paste
- 1 can full-fat coconut milk
- 1/2 cup water
- 2 cups spinach leaves
- 1 teaspoon brown sugar
- 1 teaspoon soy sauce*
- 2 teaspoons lime juice
- Fresh cilantro or Thai basil for serving
- Cooked rice, for serving
Instructions
- Heat the oil in a large saute pan over medium heat. Add the onion and a pinch of salt, and cook until just softened about 5 minutes. Add in the garlic and ginger and cook for another minute until it is just fragrant.
- Add the bell peppers, carrots, and cauliflower florets. Cook for 8-10 minutes, stirring often until the vegetables have softened, making sure they don't stick. If they do, add in a little more oil or water.
- Add in the red curry paste, coconut milk and water and stir together until the paste is dissolved. Let simmer over medium-low heat for 5 minutes, stirring occasionally, until thickened and the vegetables have cooked through.
- Add in the spinach, brown sugar, soy sauce, and lime juice, and cook until the spinach has just wilted. Taste, adjust seasonings as desired, and stir in cilantro or Thai basil. Serve over warm rice.
Notes
*For a gluten-free version, use Tamari or Coconut Aminos
Nutrition
Serving: 1servingCalories: 312kcalCarbohydrates: 20gProtein: 4gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 139mgPotassium: 618mgFiber: 4gSugar: 11gVitamin A: 8128IUVitamin C: 58mgCalcium: 98mgIron: 4mg