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Coconut Curry with Vegetables and Protein Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 26 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Description

A vibrant and creamy Coconut Curry packed with fresh vegetables and infused with fragrant spices. This versatile dish combines coconut milk and red curry paste to create a rich and savory sauce, perfect for serving with tofu, chickpeas, or chicken. Easy to prepare on the stovetop, this curry is an excellent choice for a flavorful and satisfying meal.

Ingredients

Vegetables and Protein

  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1 bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 cup carrots, sliced
  • 1 cup cubed tofu, chickpeas, or cooked chicken

Liquids and Sauces

  • 1 can (14 oz) coconut milk (full-fat for extra creaminess)
  • 1/2 cup vegetable or chicken broth
  • 1 tablespoon soy sauce or tamari (for gluten-free)

Oils and Pastes

  • 1 tablespoon coconut oil
  • 2 tablespoons red curry paste

Spices and Seasonings

  • 1 teaspoon turmeric powder
  • Salt and pepper to taste

Garnish

  • Fresh cilantro, chopped
  • Lime wedges, for serving

Instructions

  1. Heat Oil and Sauté Onion: In a large skillet or pot, heat the coconut oil over medium heat. Add the diced onion and cook until it softens and becomes translucent, about 3-4 minutes.
  2. Add Aromatics: Stir in minced garlic and ginger, cooking for 1 minute until fragrant, releasing their flavors into the oil.
  3. Cook Vegetables: Add the sliced bell pepper, zucchini, and carrots to the skillet. Sauté them for 5-6 minutes, or until the vegetables start to soften but still retain some crunch.
  4. Add Curry Paste: Mix in the red curry paste thoroughly, ensuring all vegetables are well-coated with the flavorful paste.
  5. Pour Liquids and Season: Pour in the coconut milk and broth, stirring well to combine. Add soy sauce, turmeric powder, salt, and pepper. Stir to blend all ingredients evenly.
  6. Simmer the Curry: Bring the curry to a gentle simmer. Cook uncovered for 10-12 minutes, allowing the vegetables to become tender and the flavors to meld together beautifully.
  7. Add Protein and Heat Through: If using tofu, chickpeas, or cooked chicken, stir them in now and simmer for another 3-5 minutes until heated through and fully incorporated into the curry.
  8. Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro, and serve with lime wedges. This curry pairs wonderfully with steamed rice or warm naan bread.

Notes

  • For a spicier curry, add more red curry paste or a fresh chili.
  • Use tamari instead of soy sauce to keep it gluten-free.
  • Full-fat coconut milk adds creaminess, but light coconut milk can reduce calories.
  • To make it vegan, choose tofu or chickpeas as your protein.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/coconut-curry-with-vegetables-and-protein-recipe/