Vegetable Thai Curry

Thai cuisine is a masterpiece of culinary art known for its rich flavors, aromatic spices, and vibrant colors. It is a world where sweet, sour, salty, and spicy come together in harmonious balance, creating dishes that tantalize the taste buds and nourish the soul. At the heart of this culinary tradition lies the importance of fresh, local ingredients, and a deep appreciation for flavor nuances. Among the myriad of delightful Thai dishes, the Exotic Thai Vegetable Curry stands out as a vibrant and healthy option that perfectly embodies these qualities.

Discover the vibrant world of Thai cuisine with this Exotic Thai Vegetable Curry recipe! Bursting with fresh vegetables and simmered in a creamy coconut sauce, this dish is perfect for both vegetarians and vegans. Made with wholesome ingredients like coconut oil, red curry paste, and seasonal veggies, it offers a delightful balance of sweet, sour, and spicy flavors. Serve it with jasmine rice for a nourishing, colorful meal that’s sure to impress your guests or satisfy your cravings. Dive into this culinary adventure and enjoy every mouthful!

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Ingredients

1 tablespoon coconut oil

1 medium onion, sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons red curry paste

1 can (400ml) coconut milk

1 cup vegetable broth

1 medium carrot, sliced

1 bell pepper (any color), chopped

1 cup green beans, trimmed and cut into 1-inch pieces

1 zucchini, sliced

1 cup cauliflower florets

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon maple syrup or brown sugar

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Instructions

Heat the Oil: In a large saucepan, heat the coconut oil over medium heat. Once melted, add the sliced onion and sauté for about 3-4 minutes until softened.

Add Aromatics: Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Incorporate the Curry Paste: Add the red curry paste and cook for about 1-2 minutes, stirring continuously to release its flavors.

Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, mixing well until the curry paste is fully dissolved.

Vegetable Medley: Add the sliced carrot, chopped bell pepper, green beans, zucchini, and cauliflower to the saucepan. Stir to combine.

Simmer: Bring the curry to a gentle simmer. Reduce the heat to low and let cook for about 15-20 minutes, or until the vegetables are tender but still retain some crunch.

Season the Curry: Stir in the soy sauce (or tamari), maple syrup (or brown sugar), and lime juice. Taste and adjust seasoning with salt and pepper as needed.

Serve: Serve the vegetable curry warm over a bed of jasmine rice. Garnish with fresh cilantro for added flavor and freshness.

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings