Description
A vibrant and creamy Coconut Curry packed with fresh vegetables and a rich blend of spices. This comforting dish is easy to prepare in just 30 minutes and can be customized with tofu, chickpeas, or chicken. Perfect served over rice or with naan for a wholesome, flavorful meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup carrots, sliced
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk (full-fat for extra creaminess)
- 1/2 cup vegetable or chicken broth
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon turmeric powder
- Salt and pepper to taste
- 1 cup cubed tofu, chickpeas, or cooked chicken
For Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Heat the oil and sauté onions: In a large skillet or pot, heat 1 tablespoon of coconut oil over medium heat. Add the diced onion and cook until softened and translucent, about 3-4 minutes.
- Add garlic and ginger: Stir in minced garlic and ginger and cook for an additional 1 minute, until fragrant.
- Sauté the vegetables: Add the sliced bell pepper, zucchini, and carrots to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add curry paste: Stir in 2 tablespoons of red curry paste, mixing well to evenly coat the vegetables with the spices.
- Pour in liquids and season: Add 1 can of coconut milk and 1/2 cup of vegetable or chicken broth to the pot. Stir until well combined. Then mix in 1 tablespoon soy sauce or tamari, 1 teaspoon turmeric powder, and salt and pepper to taste.
- Simmer the curry: Bring the mixture to a gentle simmer. Cook uncovered for 10-12 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Add the protein: If using tofu, chickpeas, or cooked chicken, add them to the curry and simmer for an additional 3-5 minutes until heated through.
- Garnish and serve: Remove from heat and garnish with freshly chopped cilantro. Serve the curry with lime wedges on the side for squeezing over. Enjoy it over steamed rice or with warm naan bread.
Notes
- For a richer curry, use full-fat coconut milk.
- Adjust the amount of red curry paste to suit your spice preference.
- Vegetable broth makes this dish vegetarian; chicken broth makes it non-vegetarian.
- To make it gluten-free, use tamari instead of soy sauce.
- To vary the protein, substitute tofu with chickpeas or cooked chicken as preferred.
- Serve with jasmine or basmati rice for an authentic experience.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
