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Thai Red Curry with Vegetables

Vegetarian Thai Red Curry

Simple and easy vegetarian Thai red curry with sweet potatoes, carrots, red pepper, snap peas and broccoli. Tasty and packed with goodness!

Course Main Dish
Category Thai
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 465 kcal
Autor Elle

Ingredients

  • 2 tablespoons coconut oil
  • 1 tablespoon peeled and grated fresh ginger
  • 3 garlic cloves, minced
  • sea salt, to taste
  • 4 tablespoons Thai red curry paste
  • 1/2 tablespoon tomato paste
  • 1 x 400 g can chopped tomatoes
  • 1 x 400 ml can coconut milk (full-fat)
  • 1 medium-sized sweet potato, peeled and cut into bite-sized pieces (250-275 g)
  • 1 large carrot (or 2 small), peeled and sliced on the diagonal
  • 1 small red bell pepper, sliced into thin 5 cm long strips
  • 1 handful sugar snap peas, sliced in half on an angle
  • 1 small head of broccoli, cut into florets
  • 1 medium red onion, chopped
  • 1 fresh red chili, thinly sliced (optional)
  • freshly squeezed juice of 1 lime
  • cashew nuts, toasted, as garnish (50 g)
  • cilantro leaves, as garnish

To serve:

  • steamed jasmine rice (or other rice of choice)

Method

  1. Heat the coconut oil in a large, deep skillet over medium heat. Add the ginger and garlic and sauté, stirring frequently, until golden brown (4-5 minutes). Season with a pinch of sea salt. Stir in the red curry paste and tomato paste, cooking for 2-3 minutes until fragrant.

  2. Pour in the chopped tomatoes and cook for 5 minutes. Then add the coconut milk, season with another pinch of salt, and bring to a gentle simmer.

  3. Add the sweet potato, cover partially, and simmer on medium-low heat for 10 minutes. Add the carrots and red bell pepper. The sweet potatoes should be slightly tender but still firm (test with a fork).

  4. Cook for another 10-15 minutes until the carrots are crisp-tender. Then add the sugar snap peas, broccoli, and red onion. If needed, add a splash of water to ensure the vegetables are just covered. Cook, partially covered, for 5-8 minutes until the vegetables are tender but not overcooked.

  5. Stir in the fresh chili (if using) and lime juice. Divide the curry among bowls and garnish with cilantro and toasted cashews. Serve with steamed rice and lime wedges on the side.

  6. Enjoy!

Notes

  • Vegetable Swap: You can substitute sugar snap peas with green beans. To reduce cooking time, cut the green beans in half at an angle. Alternatively, use haricots verts, which naturally cook faster.

  • Adjusting Chili Heat: To reduce the spiciness of fresh red chili peppers, remove the seeds, pith, and white ribs before slicing. This will give a milder, more balanced heat to the dish.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.