Thai Vegetable Curry is a great option for your next plant-based dinner. It features a thai red paste and coconut curry base along with snow peas, baby corn, bell peppers, onions, and mushrooms. Serve over rice for a veggie lover’s dream! 
Thai Curry versus Caribbean Curry
I enjoy trying out different curries because there is so much variation! In the Caribbean, curry is often used to describe a spice made largely from turmeric and a variety of peppers. Most often, curry is yellow in color and is used as a dry rub or marinade.
Thai curries are very different. Thai curries are often a paste and they can be red or green based. Most thai curries have fish oil for a sweet and savory umami taste. Often they can come across as bitter, which is why they are often paired with coconut milk to add some sweetness.
How to make delicious Thai veggie curry
If you start with the right ingredients, making a delicious Thai curry is simple! Here are my steps:
- Cook your veggies ahead of time! This dish comes together pretty quickly, so start by sauteing your veggies until they are 3/4th cooked. That way, when you add the veggies back to the pot with the curry, all the veggies will be perfectly cooked.
- Make sure your seasonings are cooked. I hate it when I can taste raw cinnamon or spices in my food! Avoid this by cooking down the seasonings for 1-2 minutes before adding your coconut milk.
- Use tomato paste! I know this might sound odd since we are already using curry paste, but tomato paste helps make the curry creamy and removes some of the bitterness from the thai curry paste.
Let’s talk about plants
If you’ve spent any time on this blog, you know I’m a massive fan of plant based meals. Even if you’re the biggest carnivore, incorporating more veggies into your diet keeps things interesting and is great for your overall health.
The vegetables in this dish have lots of benefits. Mushrooms in particular are packed with vitamins and antioxidants that can support your cognitive function and improve your mood. So while mushrooms might not be the prettiest food, don’t sleep on them because they are packed with nutrients!
Ok, but what if I want to add meat to this dish?
I especially love meals like this Thai Vegetable Curry because it can be a great base for someone who might want to add meat. This dish would be fantastic meat, and there’s no need to remove any of the vegetables. So you get the benefit of increased protein from meat while retaining all the veggies.
Try adding shrimp to this dish. If using precooked shrimp, add the shrimp when you add the veggies to the curry. Simmer for 5 minutes or until the shrimp is cooked through.
It also works well with chicken! Chop of chicken breast or thighs into 1 inch chunks. Season with salt and pepper. Before precooking your veggies, cook the chicken in oil for 10-12 minutes, until no pink remains and chicken is cooked through. Set aside then add the cooked chicken back to the pot at the last step. Simmer the chicken and veggies in the curry for 5 minutes to allow the curry to soak through the chicken.
Looking for more delicious recipes? Try:
Coconut Curry Chicken Meatballs
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. And don’t forget to like and comment on Instagram and Pinterest. I always love hearing from you and seeing what you create.
This post may contain sponsored or affiliate links, which helps Sweet & Sorrel continue to provide delicious, free recipes. Thank you for supporting Sweet & Sorrel!
Thai Vegetable Curry
Ingredients
- 2 tbsp coconut oil
- 1 red bell pepper, sliced thinly
- 1 cup snow peas, trimmed
- 1 cup baby corn
- 1 onion, sliced thinly
- 1.5 tbsp Thai curry paste
- 1 tbsp tomato paste
- 1/4 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp turmeric
- 14 oz can full fat coconut milk
- 1 tsp brown sugar
- coarse salt and pepper
- 1 lime, cut into 4 wedges
- handful of fresh basil, for garnish
- cooked rice, for serving
Instructions
- In a large cast iron skillet, heat 1 tablespoon of coconut oil over medium heat. Saute bell peppers, snow peas, and baby corn for 4-5 minutes, until vegetable soften. The veggies should still have a crunch/snap to them, but should be mostly cooked through. Set aside.
- Add remaining tablespoon of coconut oil to pan and saute onion until translucent. Add red thai curry paste and tomato paste, then use a spatula to stir until paste dissolves. Add spices and cook for 1-2 minutes, until fragrant. Reduce heat to a simmer. Add coconut milk, making sure to stir the coconut milk before pouring into the skillet as the fat and liquid tend to separate. Stir to combine. The curry should have a deep yellow color. Taste and add sugar, salt and pepper to taste. Cook for 1 minute.
- Return the cooked vegetables to the skillet, stirring to coat them in the curry. Simmer uncovered for 5 minutes to allow curry to deepen in flavor. If the curry starts to dry out, add some water or broth.
- To serve, squeeze 1 lime wedge onto the curry and top with fresh basil. Serve over rice.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
