Thai Coconut Vegetable Curry Recipe
This Thai Coconut Vegetable Curry is a delicious, hearty, and healthy meal that is perfect for wintertime! It is packed with veggies and has a flavorful, creamy coconut curry sauce. This dish can be made vegan by omititing the fish sauce, or you can make it gluten-free by using tamari instead of fish sauce. Serve it over steamed rice or quinoa for a complete meal.
Ingredients
- -1 can of full fat coconut milk
- - large sweet potato peeled and diced into 1" cubes
- -1 head of broccoli cut into florets
- -1 red bell pepper diced
- -1/2 a yellow onion diced
- -3 cloves of garlic minced
- -1 thumb ginger peeled and grated
- -2 tablespoons of red curry paste
- -1 teaspoon of ground turmeric iced water as needed
- -Sea salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high heat until hot and shimmering.
- Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute.
- Stir in the Thai red curry paste and cook for 1 minute.
- Stir in the coconut milk, broth, sugar, and salt.
- Bring to a simmer and cook for 5 minutes. Add the vegetables and cook until tender, about 10 minutes.
- Stir in the cooked rice and bean sprouts and cook for 2 minutes.
- Stir in the lime juice and cilantro and serve hot.