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 its ability to absorb flavor. I looove broccoli in Asian-inspired dishes because it soaks up the sauce so well. I’m not going to go on and on 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?)
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.
- 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 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
- Melt coconut oil in dutch oven or heavy pot over medium heat.
- Add the onions and saute for 5 minutes, or until soft.
- Add the ginger, garlic and curry paste and stir for 30 seconds.
- 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.
- Cover with a lid for 5-7 minutes, or until the vegetables soften.
- Add the snap peas, water chestnuts, coconut milk, coconut cream, coconut aminos, paprika and lime juice. Stir until well combined.
- Garnish with cilantro if desired, and serve.
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