Recipe
Thai Vegetable Curry
This Thai Vegetable Curry recipe is so delicious…and it’s easy. Going through my bowls recipes, I stumbled across it and realized I hadn’t made in a long while. I have no idea why because it is so good and so easy. Make rice, make the curry broth, and you can either cook the veggies in the broth (easiest) or stir fry them (easy if you have a wok).
I added chunks of salmon that I air fried to top it off, but that is strictly optional. Other proteins you could add include baked or air-fried tofu, fish, chicken, or pork. Any of these would work nicely with these flavors.
Serves 4
Two things I love about this bowl: how easy it is and how versatile it is. Use the veggie combinations you love. Add any protein you like…or don’t. Deliciousness strikes again…in a bowl.
Ingredients
1 cup Basmati rice cooked according to directions. See my rice page for help if you need it.
Ingredients for the Curry
1 T olive oil
1 – 2 T sriracha or chili garlic paste
2 T minced garlic
1 T fish sauce
2-3 T red or green curry paste
¼ c brown sugar (plus more to taste)
1 can of coconut milk
2 T Better than Bullion organic chicken or vegetable paste
¼ c soy sauce (plus more to taste)
2 T fresh lime juice
3 T rice vinegar
Water (fill the coconut milk can about ¾ full)
Vegetable Combinations
Choose one of these combinations or make up your own. Use fresh or frozen. Cut the veggies into strips or bite-sized chunks. The combinations are endless…eat what you like.
Mushrooms + onions + zucchini + peppers
Cauliflower + frozen peas or fresh snap peas + peppers
Carrots + garlic + peppers + onions +mostly cooked potato chunks (par cook them in advance because they take longer to cook)
Broccoli + onions + carrots + mushrooms
Ingredients for the Toppings
Sliced scallions, cilantro, lime wedges, sriracha
Instructions
Step 1
Measure, rinse, and cook the rice according to instructions.
Step 2
Mis en place the vegetables and ingredients for the curry and the toppings.
Step 3
Prep the protein if you are using, and time when to cook. I made salmon chunks tossed in a spice mixture and cooked in the air fryer for 16 minutes at 400°. (The air fryer is great for baking tofu, as well.) I started cooking the fish when I started the curry.
Step 4
Make the curry. Heat a heavy-bottom saucepan or sauté pan over medium heat. Add the oil. When it shimmers, add the curry paste and the garlic. Stir and cook for about a minute. Add a spoonful of the coconut milk and use a whisk to combine until smooth. Then add the rest of the coconut milk and continue to stir until smooth. Stir in the rest of the ingredients, bring to a simmer, then turn down the heat and continue to simmer for 10 minutes, stirring occasionally.
Step 5
Cook the vegetables. To cook the veggies in the broth, turn up the heat, drop them in, and stir until they simmer. Then cook for about five minutes until veggies are al dente. To stir fry, heat a wok over high heat. Add the oil, then add the veggies and stir with paddles for about 3 minutes. Remove promptly to a bowl to stop cooking.
Step 6
Assemble the bowls. Fluff the rice and put rice in the bottom of each bow. Add the vegetables and curry and protein if you are using. Top with diced scallions, a bit of cilantro, and lime wedges.
Thai Vegetable Curry
Ingredients
- Basmati rice cooked according to directions. See my rice page for help if you need it.
Ingredients for the Curry
- 1 T olive oil
- 2 T minced garlic
- 2-3 T red or green curry paste
- 1 can coconut milk
- 3 T rice vinegar
- ¼ c soy sauce plus more to taste
- ¼ c brown sugar plus more to taste
- 1 - 2 T sriracha or chili garlic paste
- 2 T Better than Bullion organic chicken or vegetable paste
- 1 T fish sauce
- 2 T fresh lime juice
- Water fill the coconut milk can about ¾ full
Vegetable Combinations
- Choose one of these or make up your own. Use fresh or frozen. Cut the veggies into strips or bite-sized chunks.
- Mushrooms + onions + zucchini + peppers
- Carrots + garlic + peppers + onions + mostly cooked potato chunks par cook them in advance because they take longer to cook
- Cauliflower + frozen peas or fresh snap peas + peppers
- Broccoli + onions + carrots + mushrooms
- The combinations are endless…eat what you like.
Toppings
- Sliced scallions, cilantro, lime wedges, sriracha
Instructions
- Measure, rinse, and cook the rice according to instructions. Rice help here.
- Mis en place the vegetables and ingredients for the curry and the toppings.
- Prep the protein if you are using, and time when to cook. I made salmon chunks tossed in a spice mixture and cooked in the air fryer for 16 minutes at 400°. (The air fryer is great for baking tofu, as well.) I started cooking the fish when I started the curry.
- Make the curry. Heat a heavy bottom saucepan or sauté pan over medium heat. Add the oil. When it shimmers, add the curry paste and the garlic. Stir and cook for about a minute. Add a spoonful of the coconut milk and use a whisk to combine until smooth. Then add the rest of the coconut milk and continue to stir until smooth. Stir in the rest of the ingredients, bring to a simmer, then turn down the heat and continue to simmer for 10 minutes, stirring occasionally.
- Cook the vegetables. To cook the veggies in the broth, turn up the heat, drop them in, and stir until they simmer. Then cook for about five minutes until veggies are al dente. To stir fry, heat a wok over high heat. Add the oil, then add the veggies and stir with paddles for about 3 minutes. Remove promptly to a bowl to stop cooking.
- Assemble the bowls. Fluff the rice and put rice in the bottom of each bow. Add the vegetables and curry and protein if you are using. Top with diced scallions, a bit of cilantro, and lime wedges.