Easy Vegetarian Thai Curry
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
384 kcal
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Course
Main Course
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Cuisine
Thai
Easy Vegetarian Thai Curry
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This rich and scrumptious vegetarian Thai curry is super fast and easy to cook.
The recipe was adapted from one in Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season by Patricia Tanumihardja. I slightly changed the ingredients, for example, by adding more vegetable variety and skipping the less common ingredients such as lemongrass and kaffir lime leaves.
This is a very versatile recipe and many types of vegetables work well in it. For example, you can replace any of the veggies with kale, mushrooms, potato, sweet potato, and Asian eggplant.
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Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup sliced yellow onion
- 2 teaspoons minced ginger
- 2 cloves garlic , minced
- 2 tablespoons vegetarian red curry paste
- 2 cups (6 oz / 170 g) green beans , trimmed and snapped in half
- 2 medium carrots , peeled and sliced
- 1 .5 oz (240 g) can pre-cooked artichoke hearts
- 1 cup vegetable stock (or water)
- 1 can (14 oz / 397 g) unsweetened coconut milk , divided
- 1 tablespoon soy sauce (or tamari for gluten free)
- 1/2 tablespoon sugar
- 1 bell pepper , sliced
- 1 zucchini , sliced
- Chopped cilantro for garnish (Optional)
- lime juice
Instructions
- Heat vegetable oil in a large skillet or a dutch oven over medium heat until hot. Add the onion. Cook and stir until it turns lightly golden, 3 to 5 minutes.
- Add the ginger, garlic, and the red curry paste. Cook and stir until the curry is toasted, 1 minute or so. If the curry starts to burn, add a bit of vegetable stock to thin it out.
- Add the green beans, carrot, and the artichoke hearts. Stir and cook for 2 to 3 minutes to toast the vegetables.
- Add the vegetable stock, coconut milk, soy sauce, and sugar. Bring to a boil, then simmer for 8 minutes, or until the vegetables just turn soft.
- Add the bell pepper and zucchini. Cook for another 2 to 3 minutes. Adjust seasoning by adding more salt, if needed.
- Serve hot over steamed rice with lime wedges on the side. Squeeze some lime juice into the curry while eating.
Nutrition Information
Show Details
Serving
1serving
Calories
384kcal
(19%)
Carbohydrates
28.7g
(10%)
Protein
7.1g
(14%)
Fat
29.7g
(46%)
Saturated Fat
22.5g
(113%)
Sodium
731mg
(30%)
Potassium
928mg
(27%)
Fiber
9.6g
(38%)
Sugar
10.9g
(22%)
Calcium
70mg
(7%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 384kcal | 19% |
| Carbohydrates | 28.7g | 10% |
| Protein | 7.1g | 14% |
| Fat | 29.7g | 46% |
| Saturated Fat | 22.5g | 113% |
| Sodium | 731mg | 30% |
| Potassium | 928mg | 20% |
| Fiber | 9.6g | 38% |
| Sugar | 10.9g | 22% |
| Calcium | 70mg | 7% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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