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Thai Red Coconut Curry with Vegetables

April 1, 2020 by laurenwinegardner

Jump to Recipe - Print Recipe

I don’t know about you guys, but I feel like since quarantine started there have been no real “rules” around our house. We’ve been having a glass of wine at noon with no pants on while eating a whole sleeve of cookies like it’s totally normal. Today my husband and I finally decided we needed to cut ourselves off and eat some vegetables. A veggie curry is always my go to when I want to eat a healthy meal. It’s filled with a ton of vegetables and packed with a ton of flavor.

The best part about this recipe is that you can interchange the vegetables to whatever you like. Sweet potato, broccoli and cauliflower would all be amazing as well. The recipe is vegan, but you could also add in a protein.

The spice level for this recipe is medium. I love the taste and spice of curry so I added an extra teaspoon of curry paste in at the end. You can also add to the flavor by adding more fresh ginger. I topped my bowl with fresh basil but cilantro would be amazing as well!

Thai Red Curry with Vegetables

Print Pin Recipe
Course: Main Course
Cuisine: Thai
Keyword: Cozy, Healthy, Spicy, Thai, Vegan, Vegetarian, Warm
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Servings: 8

Ingredients

  • 2 tablespoons olive oil
  • ½ red onion diced
  • 2 cups butternut squash cubed
  • 1 red bell pepper diced
  • 1 seranno pepper cut into thin strips
  • 1 cup white mushrooms
  • 1 cup snap peas
  • 3 garlic cloves minced
  • 1 can thai kitchen full fat coconut milk
  • 1 heaping tablespoon red curry paste (add more if you like spice) I added an extra teaspoon
  • ½ teaspoon fresh ginger grated
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • 3 cups spinach
  • basil or cilantro for garnish (I used basil)

Instructions

  • 1. Heat the olive oil in a medium sized pot on medium heat. Add the onions and saute until slightly translucent.
    2. Add the butternut squash, red pepper and serrano pepper to the pot. Cook until the squash softens, about 7-8 minutes.
    3. Add the mushrooms, snap peas, garlic, coconut milk, curry paste, ginger, cumin, garlic powder and coriander. Give it a nice mix and simmer to let the spices merry for 10 minutes. If you would like it to have more spice you can add more curry paste.
    4. Add the spinach in and let it wilt, around 2-3 minutes.
    5. Serve with rice and top immediately with basil and cilantro.

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Filed Under: Dinner, Gluten Free, Soups, Vegetarian Tagged With: Curry, dinner, maincourse, spicy, Spring, supper, Thai

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I'm Lauren. I live in Chicago, IL with my husband and pom Aiden. To learn more about me you can click below! Xx Lauren learn more!

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