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Thai Red Vegetable Curry

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thai-red-vegetable-curry

There’s something inexplicably satisfying about munching on crunchy vegetables in a bowl full of creamy spiced soup. It’s almost like it should be forbidden, you know? Crunchy vegetables in soup? It seems wrong… but I promise, it’s so right.

The two stars of this Thai Red Vegetable Curry: snap peas and water chestnuts. No matter how long you cook those two veggies, they’re going to keep their crunch. And the rest of the veggie cast in this production deserve your applause too: broccoli, carrots, mushrooms and bell pepper. Those are obviously not going to be as crunchy (unless you add them at the end… but don’t do that). Still, what those vegetables lack in crunch, they make up for in another way.

For example, what broccoli lacks in crunch, it makes up for in it’s ability to absorb flavor. I looove broccoli in Asian-inspired dishes because it soaks up the sauce so well. I’m not going to wax poetic about the rest of the vegetables in this curry (even though I totally could) because that’s kind of boring… I mean, who wants to read a blog about a girl obsessed with vegetables? (anyone?)

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This Thai curry is the perfect way to transition from winter to spring, because even though this is a dish that’ll keep you warm during early spring’s chilly weather, the abundance of fresh veggies will remind you that summer is right around the corner. ?
Thai Red Vegetable Curry by Ashley of MyHeartBeets.

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Thai Red Vegetable Curry

★★★★★ 4.4 from 7 reviews
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Ingredients

  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon grated ginger (or 1 inch ginger, minced)
  • 4 tablespoons Thai Red Curry paste
  • 1 (8 ounce) package white button mushrooms, sliced
  • 1 orange bell pepper, sliced
  • 2 heads of broccoli, cut into florets
  • 2 carrots, cut into coins
  • 1 (10 ounce) package snap peas, trimmed
  • 1 (5 ounce) can water chestnuts
  • 1 (14 ounce) can coconut milk
  • 1 (14 ounce) can coconut cream
  • 3 teaspoons coconut aminos
  • 1 teaspoon paprika
  • Juice of 1 lime
  • Cilantro, optional

Instructions

  1. Melt coconut oil in dutch oven or heavy pot over medium heat.
  2. Add the onions and saute for 5 minutes, or until soft.
  3. Add the ginger, garlic and curry paste and stir for 30 seconds.
  4. Add the mushrooms, bell pepper, broccoli and carrots and stir-fry for 3-4 minutes or until the vegetables are coated with the curry paste.
  5. Cover with a lid for for 5-7 minutes, or until the vegetables soften.
  6. Add the snap peas, water chestnuts, coconut milk, coconut cream, coconut aminos, paprika and lime juice. Stir until well combined.
  7. Garnish with cilantro if desired, and serve.

 

Comments

  1. You know how I feel about Thai Red Curry Shrimp… and this one will be made today… With the addition of shrimps of course. Thanx Ash.

    ★★★★★

    Reply

  7. Hello!

    Made this recipe tonight and it is delicious. I added a bit of chicken stir frying it first. Thank you so much.

    ★★★★★

    Reply

  8. This recipe is delicious, just made it and even my daughter loved it! Thanks! Tomorrow I’m making the squash lasagna, will see.

    Reply

  10. I made this last night. It was really delicious and I’m excited to see how the flavors have developed overnight! I did think it needed a bit of salt, but that’s just my preference. I’m going to add shrimp next time. Thanks for the recipe!

    ★★★★★

    Reply

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