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.
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 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
- 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.
Vishal Bhinge says
What is the difference between can of coconut milk and coconut cream? grocery store near me has can of Thai Kitchen Coconut Milk 13.66 fl oz. do I have to use 2 of these cans?
Rachel says
Can anything be used in place of coconut cream? I’m having the hardest time finding it and might have to give up on the recipe.
Sheetu says
Thank you sharing such an amazing recipe. This was my first time making Thai food at home. Absolutely loved it. Very flavorful and easy to follow.
My Heart Beets says
Hi Sheetu, that’s so great to hear! Thanks for letting me know how much you liked this 🙂
AF says
This is my very favorite Thai dish to make! It actually might be my favorite dish that I make in general. I’ve shared it with so many friends and always get rave reviews as well. Thanks for sharing it with us all! Would give it 10 stars if I could.
My Heart Beets says
That’s awesome to hear 🙂 Thank you for sharing this recipe with so many others!
Heather says
This was DELICIOUS and so easy. I didn’t have coconut cream, so I used a cup of vegetable broth and I couldn’t have been happier. Paired with your wonderful directions on Instant Pot Jasmine Rice, we ate like kings. I had TWO giant bowls.
My Heart Beets says
Heather, that makes me so happy to hear! Thank you so much for letting me know how this curry and the jasmine rice turned out for you 🙂
Charmaine says
The recipe looks delicious . I am gonna try it tonight what do you think about adding tempeh or tofu to it .
My Heart Beets says
Awesome! I hope you love it! Tofu would be a great addition!
Katie-Jo Webb says
Have made this twice now, had a lot more luck the 2nd time around but on both occasions the colour of the curry liquid is pale in comparison to the picture. What can I use to give it some more colour? Tastes delicious regardless.
My Heart Beets says
You can always add paprika or kashmiri red chili (not spicy) powder to add more of a red color 🙂
Kelsey says
I blindly followed the recipe with coconut cream (typically used to make Pina cooladas) which results in a curry so sweet it’s inedible for me. I was so sad because with only unsweetened coconut milk (or unsweetened coconut cream if it exists) this recipe would be great! Home chefs, beware and use only coconut milk if you don’t see unsweetened coconut cream.
My Heart Beets says
Kelsey, sorry for the confusion! When my recipes call for coconut cream, I mean the cream from a can of full-fat coconut milk or unsweetened coconut cream – I have actually never used sweetened coconut cream and truthfully haven’t even seen it at the grocery stores that I shop at (trader joes and whole foods). Sorry again for the mix up!
Lisa says
This is delicious, but please warn your readers that Coconut Cream has sugar in it, making it not Whole 30. I noticed after I tasted the finished product, and am now faced with starting my 30 days over again.
My Heart Beets says
You must be using some type of sweet coconut cream? The brand I link to and find in grocery stores is unsweetened…
Stefanie says
Hello,
I was wanting to try this recipe this week but am wondering what other meats would be good in it as we are not big on shrimp, but hubby “has to have” his meat (roll my eyes).
My Heart Beets says
Stefanie, lol my hubby is like that too! You can cook chicken at the start of the dish then move on to the rest of the steps – that’ll turn out well too 🙂
Sudesh Vaidya says
Hi. Thanks for your Thai red veg curry recepy. We loved it. It’s so yummy.
My Heart Beets says
Sudesh, I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Gabriel says
How many people does this serve?
My Heart Beets says
I’d say 3-4 – possibly more if you serve it with rice!
Willem55 says
This is not thai curry.
Bella says
This is a Thai red curry and delicious. Just saying it’s not without further explanation and then giving a low rating is rude.
Whole30 Novice says
Looks delicious! How many servings does this make?
My Heart Beets says
Hi, it should serve 3-4 🙂
Megan says
This was delicious! I subbed in sweet potato instead of mushrooms. Yum.
My Heart Beets says
So happy to hear that you liked the recipe!
TJ says
How many does this serve?
Alyssa says
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!
My Heart Beets says
Shrimp would be a great addition! 🙂 Glad you liked the recipe!
Marea Cochrane says
Made this for dinner last night. Yum ?
My Heart Beets says
Awesome! Glad you liked it 🙂
I Fave says
This recipe is delicious, just made it and even my daughter loved it! Thanks! Tomorrow I’m making the squash lasagna, will see.
My Heart Beets says
I’m so glad you both loved it!!
sheryl says
Hello!
Made this recipe tonight and it is delicious. I added a bit of chicken stir frying it first. Thank you so much.
My Heart Beets says
Happy to hear that, Sheryl!! 🙂
Maya says
When do add the shrimp? With shell?
Thanks
My Heart Beets says
Hi, I suggest sauteing the shrimp separately and then adding it into the curry at the end. Enjoy!
Judy Jones says
What Thai Red curry paste do you use?
My Heart Beets says
Hi Judy, I use Thai Kitchen 🙂
Sybil says
This looks amazing! Can’t wait to try it.
My Heart Beets says
Thanks, hope you love it!
Angela says
Wow this really sounds so good! I will be making this soon. Thank you.
My Heart Beets says
Hope you love it!! 🙂
Sujatha says
How large are the cans of coconut milk and cream? Love your recipes, Thanks!
My Heart Beets says
They are 14 ounces – I’ve updated the recipe to include that info. Thanks! 🙂
Tom says
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.
My Heart Beets says
I know you’ll love the recipe, Tom! 🙂