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Thai Coconut Curry with Vegetables

Thai Coconut Curry with Vegetables is an iconic dish of Thai cuisine, renowned for its perfect balance of sweetness, spice, and richness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main course
Cuisine Asian, Thaï
Servings 3 servings

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.
Keyword Spicy, Traditional food
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A recipe proposed by Maison Marmite