Thai Coconut Curry with Vegetables
Cooking Time
Prep Time
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Thai Coconut Curry with Vegetables is an iconic dish of Thai cuisine, renowned for its perfect balance of sweetness, spice, and richness. This dish, cherished for its exotic flavors and creamy texture, is a must-try for fans of Asian cuisine. Made with fresh and aromatic ingredients, it captures the very essence of Thailand: a vibrant blend of tradition, warmth, and conviviality.
One of the key features of this curry is the use of coconut milk, which gives it a velvety texture and creamy sweetness. Combined with a spicy curry paste, the coconut milk balances the flavors, creating a delightful harmony between heat, acidity, and sweetness. The variety of vegetables, such as sweet potatoes, bell peppers, and zucchini, add a palette of colors and textures that make this dish both nourishing and visually appealing.
This curry is also incredibly versatile and can be customized to your preferences and the seasonal vegetables available. Add tofu or chickpeas for a more protein-rich version, or include other vegetables like broccoli or snow peas to vary the flavors. The fresh spinach added at the end of cooking brings a touch of greenery and freshness that beautifully contrasts with the rich flavors of the curry.
Easy to prepare and perfect for a family dinner or gathering with friends, this Thai Coconut Curry with Vegetables is an invitation to a culinary journey. It evokes the warmth and hospitality of Thai cuisine while offering an explosion of flavors that will delight lovers of spicy and aromatic dishes. Serve it with jasmine or basmati rice for a complete and comforting meal that will satisfy even the most discerning palates.
Thai Coconut Curry with Vegetables
Ingredients
For the curry:
- 1 tablespoon coconut oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 piece fresh ginger about 2 cm, grated
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 zucchini sliced into rounds
- 2 large sweet potatoes peeled and diced (about 400 g)
- 150 g fresh spinach
- 1 can coconut milk 400 ml
- 2 tablespoons red or green curry paste (depending on your preference)
- 1 tablespoon soy sauce
- 1 teaspoon coconut sugar (or brown sugar)
- 1 teaspoon lime juice (or more, to taste)
- Salt and pepper to taste
For the garnish:
- A few Thai basil leaves
- 1 handful roasted peanuts chopped (optional)
- Jasmine or basmati rice cooked, for serving
Instructions
Prepare the vegetables:
- Chop all the vegetables as indicated in the ingredients list and have the other ingredients ready at hand.
Sauté the aromatics:
- Heat the coconut oil in a large pot or wok over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, and sauté for another 1 to 2 minutes, until fragrant.
Add the curry paste and vegetables:
- Add the curry paste to the pot and cook for 1 minute, stirring constantly to coat the onions, garlic, and ginger.
- Add the bell peppers, zucchini, and sweet potatoes. Stir well to coat the vegetables in the curry paste.
Add the coconut milk and season:
- Pour the coconut milk into the pot, then add the soy sauce and coconut sugar (or brown sugar). Stir well to combine.
- Bring to a boil, then reduce the heat and simmer over low heat for about 20 minutes, or until the vegetables are tender and cooked through.
Adjust the flavors:
- Taste the curry and adjust the seasoning with salt, pepper, and more lime juice if needed.
Add the spinach:
- Once the vegetables are tender but still slightly crisp, add the fresh spinach to the pot. Stir gently until it starts to wilt, about 1 to 2 minutes.
Serve the curry:
- Serve the Thai coconut curry with vegetables in bowls. Garnish with a few Thai basil leaves and chopped roasted peanuts, if desired.
- Accompany with jasmine or basmati rice.
Notes:
- Variations: You can add vegan proteins like tofu or chickpeas for a heartier dish.
- Flavor balance: Adjust the curry paste, sugar, and lime juice to balance the flavors to your taste.
A recipe proposed by Maison Marmite
