Description
A quick and flavorful Thai coconut curry with mixed vegetables, perfect for a weeknight meal.
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 2-3 tablespoons Thai red curry paste (adjust to spice preference)
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup bell pepper, sliced
- 1/2 cup snap peas
- 1/4 cup chopped cilantro, for garnish
- Cooked rice, for serving
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Add curry paste and cook for 1 minute until fragrant.
- Pour in coconut milk and stir to combine with the curry paste.
- Bring to a simmer, then add broccoli, carrots, and bell pepper.
- Cook for 5-7 minutes, or until vegetables are tender-crisp.
- Add snap peas and cook for an additional 2 minutes.
- Serve hot over cooked rice, garnished with cilantro.
Notes
- For a spicier curry, add more curry paste or a pinch of red pepper flakes.
- Feel free to use your favorite seasonal vegetables.
- Ensure you are using full-fat coconut milk for the best creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai