Thai Coconut Vegetable Curry Recipe

This is a Thai coconut vegetable curry recipe, a tasty and nourishing dish that brings together the fragrant world of Thai cuisine and the health benefits of various vegetables. The recipe uses a medley of vegetables and spices, simmered in creamy coconut milk and aromatized with red curry paste. The end result is a hearty and savory delight packed with bold flavors, ideal for a family meal or dinner with friends.

Thai Coconut Vegetable Curry Recipe
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The ingredients for this Thai coconut vegetable curry are mostly common, but some might require a trip to a specialized or international market. The red curry paste, a staple in Thai cooking, might not be readily available in the general supermarket. It has a robust flavor and adds depth and heat to the dish. The light coconut milk, used to create the savory and creamy curry base, might also be found in the international aisle. Make sure to get the light version for a healthier option.

Ingredients for Thai Coconut Vegetable Curry

Coconut oil: This is used for sautéing the vegetables. It has a high smoke point and adds a slight coconut flavor to the dish.

Red onion: Adds a sweet and tangy flavor.

Jalapeño: This provides a spicy kick. Adjust the amount based on your heat preference.

Garlic cloves: These add a depth of flavor.

Orange bell pepper: Adds sweetness and a pop of color to the dish.

Eggplant: A meaty vegetable that absorbs the flavors of the curry well.

Red curry paste: This is the flavor base for the curry. It's a mix of red chilies, garlic, lemongrass, and other spices.

Brown sugar: Balances the spiciness of the curry paste.

Light coconut milk: Creates a creamy, rich base for the curry.

Diced tomato: Adds acidity and sweetness.

Chickpeas: Adds protein and makes the curry more filling.

Baby spinach: Adds a touch of green and is a good source of nutrients.

Fresh cilantro: Used as a garnish, it adds a refreshing flavor and vibrant color.

Brown rice: This is served with the curry, it absorbs the flavors and adds a hearty texture.

One reader, Humfried Sales says:

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This Thai coconut vegetable curry recipe is a game-changer! The flavors are so rich and the veggies are perfectly tender. It's a delightful blend of sweet and spicy, and the coconut milk adds a creamy touch. I'm definitely making this again!

Humfried Sales

Key Techniques for Mastering Thai Coconut Vegetable Curry Recipe

How to sauté vegetables: Sautéing vegetables involves cooking them in a small amount of oil or fat over medium to high heat, stirring them constantly to ensure even cooking and prevent burning.

How to simmer a curry: Simmering a curry involves cooking it over low heat, allowing the flavors to meld and the sauce to thicken slightly. It's important to stir occasionally to prevent sticking and ensure even cooking.

How to garnish with cilantro: Garnishing with cilantro involves sprinkling fresh cilantro leaves over the finished dish to add a pop of color and a burst of fresh flavor. Be sure to wash and dry the cilantro before using it as a garnish.

How To Make Thai Coconut Vegetable Curry

This coconut vegetable curry is a nutritious meal loaded with eggplants, chickpeas, and more! It’s all simmered in a creamy coconut milk for a richer dish.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes

Serves:

Ingredients

  • 1tbspcoconut oil
  • 1red onion,thinly sliced
  • 1medium jalapeño,seeded and finely chopped
  • 3garlic cloves,minced
  • 1orange bell pepper,seeded, cut into thin strips
  • 1large eggplant,ends trimmed, diced
  • 3tbspred curry paste
  • 1tbspbrown sugar
  • 13.5ozlight coconut milk
  • 28ozdiced tomato
  • 13.5ozchickpeas,drained and rinsed
  • 5ozbaby spinach
  • ¼cupfresh cilantro,chopped
  • brown rice,cooked, for serving

Instructions

  1. Melt the coconut oil in a large, high-sided pan over medium heat.

  2. Add the onion, then cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, then sauté for 1 minute, until just fragrant.

  3. Add the bell pepper and eggplant, then cook for 3 minutes, until the eggplant begins to soften.

  4. Add the curry paste and brown sugar, then stir to coat the vegetables, making sure there are no large clumps of curry paste.

  5. Pour in the coconut milk, then stir to combine until the milk is stained from the curry paste.

  6. Stir the in diced tomatoes and chickpeas, then bring to a gentle simmer for 5 minutes.

  7. Once the curry is simmering, add the spinach, half at a time, then stir until wilted. Remove the pan from the heat.

  8. Garnish the curry with cilantro, serve over brown rice, and enjoy!

Nutrition

  • Calories: 299.28kcal
  • Fat: 8.82g
  • Saturated Fat: 4.43g
  • Monounsaturated Fat: 0.97g
  • Polyunsaturated Fat: 1.65g
  • Carbohydrates: 45.11g
  • Fiber: 11.61g
  • Sugar: 14.17g
  • Protein: 12.65g
  • Cholesterol: 0.55mg
  • Sodium: 183.75mg
  • Calcium: 98.90mg
  • Potassium: 920.17mg
  • Iron: 3.71mg
  • Vitamin A: 136.20µg
  • Vitamin C: 44.82mg

Pro Tip for Perfecting Thai Coconut Vegetable Curry

When adding the red curry paste and brown sugar to the vegetables, it's important to ensure that they are evenly coated. This will help the flavors to distribute evenly throughout the dish. If you notice any large clumps of curry paste, break them up with your spoon and stir until they're fully incorporated. This will ensure that every bite of your curry is full of flavor.

Time-Saving Tips for Thai Coconut Vegetable Curry Recipe

Plan ahead: Before starting the recipe, make sure to read through the instructions and prepare all the ingredients and equipment you will need.

Prep in advance: Chop vegetables and measure out ingredients ahead of time to streamline the cooking process.

One-pot wonders: Look for recipes that can be made in a single pot or pan to minimize cleanup time.

Kitchen organization: Keep your kitchen organized and tidy to easily locate ingredients and tools while cooking.

Efficient multitasking: Identify steps in the recipe where you can multitask, such as chopping vegetables while something is simmering.

Substitute Ingredients For Thai Coconut Vegetable Curry Recipe

  • coconut oil - Substitute with olive oil: Olive oil can provide a similar richness and flavor to the dish, while also being a healthier alternative.

  • red onion - Substitute with yellow onion: Yellow onions have a slightly milder flavor compared to red onions, but they work well in curries and can be a suitable substitute.

  • jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level to jalapeños and can be used as a substitute to add spiciness to the curry.

  • garlic cloves - Substitute with garlic powder: If fresh garlic cloves are not available, garlic powder can be used as a substitute, although the flavor may be slightly different.

  • orange bell pepper - Substitute with red bell pepper: Red bell peppers can provide a similar sweetness and texture to the dish, making them a suitable substitute for orange bell peppers.

  • eggplant - Substitute with zucchini: Zucchini can be used as a substitute for eggplant, providing a similar texture and mild flavor to the curry.

  • red curry paste - Substitute with yellow curry paste: Yellow curry paste can be used as a substitute, although the flavor profile may be slightly different.

  • brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for brown sugar, adding a hint of caramel flavor to the curry.

  • light coconut milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used as a substitute for light coconut milk, providing a creamy texture to the curry.

  • diced tomato - Substitute with canned tomato sauce: Canned tomato sauce can be used as a substitute for diced tomatoes, providing a smoother texture to the curry.

  • chickpeas - Substitute with lentils: Lentils can be used as a substitute for chickpeas, adding protein and texture to the curry.

  • baby spinach - Substitute with kale: Kale can be used as a substitute for baby spinach, providing a similar leafy green component to the curry.

  • fresh cilantro - Substitute with fresh parsley: Fresh parsley can be used as a substitute for cilantro, providing a similar herbaceous flavor to the dish.

  • brown rice - Substitute with quinoa: Quinoa can be used as a substitute for brown rice, providing a nutritious and gluten-free alternative.

Presentation Tips for a Delightful Thai Coconut Vegetable Curry

  1. Elevate the plating: When presenting the Thai coconut vegetable curry, focus on creating an elegant and visually appealing presentation. Use fresh cilantro and sliced red chili as garnishes to add a pop of color and freshness to the dish.

  2. Incorporate artistic drizzling: Enhance the visual appeal of the dish by incorporating a carefully crafted drizzle of coconut milk on the plate. This not only adds a touch of sophistication but also complements the flavors of the curry.

  3. Emphasize balance and symmetry: Arrange the components of the dish thoughtfully, ensuring a balance of colors and textures. Aim for symmetry in the placement of the curry, rice, and garnishes to create a visually harmonious presentation.

  4. Utilize high-quality serving ware: Opt for elegant, minimalist serving dishes that allow the vibrant colors of the curry to take center stage. Consider using earthenware bowls or porcelain plates to showcase the dish beautifully.

  5. Incorporate microgreens for a delicate touch: Add a sprinkle of microgreens such as cilantro or Thai basil to provide a delicate and refined finish to the presentation, elevating the overall aesthetic appeal of the dish.

Essential Kitchen Tools for Making Thai Coconut Vegetable Curry

  • Cutting board: A flat surface used for cutting, slicing, and chopping ingredients.

  • Chef's knife: A versatile, all-purpose knife used for various cutting and chopping tasks.

  • Saucepan: A deep cooking pan with a handle, used for making sauces, boiling liquids, and cooking small quantities of food.

  • Wooden spoon: A sturdy spoon made from wood, used for stirring, mixing, and cooking.

  • Vegetable peeler: A tool used to remove the outer skin or peel of vegetables and fruits.

  • Can opener: A device used to open metal cans.

  • Measuring cups and spoons: Used for accurately measuring ingredients in cooking and baking.

  • Skillet: A flat-bottomed pan used for frying, searing, and browning food.

  • Ladle: A long-handled spoon with a deep bowl, used for serving soups, stews, and sauces.

  • Grater: A kitchen tool with sharp-edged holes used to shred or grate ingredients such as cheese, vegetables, or spices.

Storage and Freezing Guidelines for Thai Coconut Vegetable Curry

  • Allow the Thai coconut vegetable curry to cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 4-5 days, allowing the flavors to meld and intensify over time.

  • If you have leftovers that you'd like to freeze for later, portion the cooled curry into freezer-safe containers or resealable bags. Be sure to leave some headspace for expansion during freezing. Label the containers with the date and contents for easy identification.

  • When freezing, it's best to store the curry separately from the rice to maintain the texture of both components. Rice can become mushy when frozen and thawed, so it's recommended to make a fresh batch when reheating the curry.

  • To reheat the frozen curry, transfer it to the refrigerator to thaw overnight. Once thawed, reheat it gently in a pot over medium-low heat, stirring occasionally, until it's heated through. If the curry appears too thick, you can add a splash of coconut milk or water to adjust the consistency.

  • If you prefer, you can also reheat the curry in the microwave. Transfer the thawed curry to a microwave-safe bowl, cover it loosely, and heat it in 1-2 minute intervals, stirring between each interval, until it's hot and steaming.

  • When reheating, be cautious not to overcook the vegetables, as they may become mushy if heated for too long. The goal is to warm the curry through while maintaining the texture of the vegetables.

How To Reheat Leftover Thai Coconut Vegetable Curry

  • Stovetop method: Transfer the leftover thai coconut vegetable curry to a saucepan or pot. Heat it over medium-low heat, stirring occasionally, until it reaches your desired temperature. If the curry appears too thick, add a splash of coconut milk or water to thin it out and prevent it from sticking to the bottom of the pan. This method allows you to control the consistency and ensures even heating throughout.

  • Microwave method: Place the desired portion of leftover curry in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 30-second intervals, stirring between each interval, until the curry is heated through. Be careful when removing the cover, as steam will escape and can cause burns.

  • Oven method: Preheat your oven to 350°F (175°C). Transfer the leftover curry to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and heat for 15-20 minutes, or until the curry is warmed through. This method is ideal if you have a large quantity of leftover curry or if you want to reheat it alongside other dishes.

  • Slow cooker or crockpot method: If you have a slow cooker or crockpot, you can use it to reheat your leftover vegetable curry. Simply transfer the curry to the slow cooker, cover it, and heat on low for 1-2 hours, or until it reaches your desired temperature. This method is perfect for those who want to reheat their curry without much hands-on attention.

  • Regardless of the reheating method you choose, be sure to stir the curry well before serving to redistribute any separated coconut milk or oil. Taste the reheated curry and adjust the seasoning if needed, as flavors can sometimes intensify or mellow during storage. Serve the reheated curry over freshly cooked brown rice, and garnish with fresh cilantro for a burst of flavor and color.

Interesting Trivia About Thai Coconut Vegetable Curry

The Thai coconut vegetable curry recipe is a delicious and nutritious dish that combines the flavors of coconut milk, red curry paste, and a variety of vegetables. This flavorful curry is a great source of plant-based protein, fiber, and essential vitamins and minerals. It's a perfect option for those looking for a hearty and satisfying meal that's also packed with healthy ingredients. Plus, the combination of spices and herbs in this curry not only adds incredible flavor but also offers potential health benefits. So, it's not just a tasty meal, but it can also contribute to your overall well-being.

Is Making Thai Coconut Vegetable Curry at Home Cost-Effective?

This Thai coconut vegetable curry recipe is highly cost-effective for a household. With a delightful blend of vegetables and coconut milk, it offers a budget-friendly and nutritious option. The use of affordable ingredients like chickpeas and spinach makes it a smart choice for families. The approximate cost for a household of 4 people is around $15, making it an economical and satisfying meal. The overall verdict rating for this recipe is 9/10, considering its affordability, nutritional value, and delicious taste.

Is Thai Coconut Vegetable Curry Healthy?

This Thai coconut vegetable curry recipe is a nutritious and flavorful dish that incorporates a variety of healthy ingredients. The recipe includes nutrient-dense vegetables such as eggplant, bell pepper, and spinach, which provide essential vitamins, minerals, and fiber. Chickpeas are an excellent source of plant-based protein and contribute to the overall nutritional value of the dish. The use of light coconut milk reduces the saturated fat content compared to regular coconut milk, making it a healthier choice.

However, there are a few aspects of the recipe that could be improved to enhance its nutritional profile further. The use of coconut oil, while providing a pleasant flavor, is high in saturated fat. Additionally, the red curry paste and diced tomatoes may contain added sodium, which could be a concern for individuals watching their salt intake.

To make this recipe even healthier, consider the following suggestions:

  • Replace the coconut oil with a healthier cooking oil, such as olive oil or avocado oil, which are rich in monounsaturated and polyunsaturated fats
  • Opt for a low-sodium or homemade red curry paste to reduce the overall sodium content of the dish
  • Include a wider variety of vegetables, such as carrots, zucchini, or cauliflower, to increase the nutrient diversity and fiber content
  • Experiment with different types of leafy greens, such as kale or Swiss chard, to provide additional vitamins and minerals
  • Serve the curry with a mix of brown rice and quinoa to increase the protein and fiber content of the meal

Editor's Opinion on This Delightful Thai Curry Recipe

This Thai coconut vegetable curry recipe is a delightful blend of flavors and textures. The combination of red curry paste, coconut milk, and fresh vegetables creates a rich and aromatic dish. The use of chickpeas adds a lovely nuttiness, while the spinach brings a pop of color and freshness. The balance of heat from the jalapeño and sweetness from the brown sugar is just right. Serving it over brown rice adds a wholesome element to the dish. Overall, this recipe is a wonderful way to enjoy a comforting and satisfying meal with a touch of exotic flair.

Enhance Your Thai Coconut Vegetable Curry Recipe with These Unique Side Dishes:

Garlic Naan: Create a delicious garlic naan to accompany the flavorful Thai coconut vegetable curry. The soft and chewy texture of the naan pairs perfectly with the creamy curry.
Mango Sticky Rice: Indulge in a sweet and sticky mango sticky rice dessert after enjoying the savory Thai coconut vegetable curry. The combination of ripe mango and coconut-infused sticky rice is a delightful way to end the meal.
Tom Yum Soup: Start the meal with a zesty and aromatic tom yum soup. The spicy and sour flavors of the soup will awaken your taste buds and prepare them for the rich and creamy curry.

Similar Recipes to Try If You Love Thai Coconut Vegetable Curry

Spicy Beef Stir-Fry: This spicy beef stir-fry is a quick and easy dish that's packed with flavor. The tender beef and crisp vegetables are coated in a spicy sauce that will leave your taste buds tingling.
Mango Avocado Salad: This refreshing mango avocado salad is the perfect combination of sweet and savory. The juicy mango and creamy avocado are tossed with a tangy vinaigrette for a light and delicious salad.
Coconut Lime Chicken Soup: This coconut lime chicken soup is a comforting and flavorful dish that's perfect for a cozy night in. The tender chicken and hearty vegetables are simmered in a creamy coconut broth with a hint of zesty lime.

Appetizer and Dessert Pairings for Thai Coconut Vegetable Curry

Appetizers:
Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing large mushrooms with a mixture of cream cheese, garlic, and herbs. Top with a sprinkle of breadcrumbs for a crispy finish.
Caprese Skewers: Impress your guests with these elegant skewers featuring cherry tomatoes, fresh mozzarella, and basil leaves. Drizzle with balsamic glaze for a burst of flavor.
Desserts:
Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and creamy texture will melt in your mouth, leaving you craving for more.
Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. Each spoonful offers a burst of fruity goodness, making it the perfect light and refreshing dessert option.

Why trust this Thai Coconut Vegetable Curry Recipe:

This recipe offers a delightful fusion of flavors and textures, showcasing the vibrant combination of coconut milk, red curry paste, and a medley of fresh vegetables. The aromatic blend of garlic and jalapeño infuses the dish with a tantalizing kick, while the addition of chickpeas provides a hearty and nutritious element. The use of brown sugar balances the savory notes, creating a harmonious blend. With the inclusion of baby spinach and fresh cilantro, this recipe promises a wholesome and satisfying dining experience.

Share your thoughts on this Thai Coconut Vegetable Curry Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to enhance the flavors!
FAQ:
What can I use as a substitute for coconut oil?
You can use any neutral-flavored oil such as vegetable oil or canola oil as a substitute for coconut oil.
Can I use a different type of pepper instead of jalapeño?
Yes, you can use other types of peppers such as serrano peppers or even bell peppers for a milder flavor.
How can I make this curry spicier?
To make the curry spicier, you can add more red curry paste or include some chopped chili peppers like Thai bird's eye chilies.
Can I use something other than brown rice as a base?
Absolutely! You can serve the curry with jasmine rice, quinoa, or even noodles for a delicious alternative.
Can I make this curry ahead of time?
Yes, this curry actually tastes even better the next day as the flavors have more time to meld together. Simply reheat it gently on the stove before serving.

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