Save This vibrant Thai Curry Vegetable Bowl brings together garden-fresh vegetables in a creamy coconut curry sauce over jasmine rice for a meal that is as comforting as it is beautiful. It is one of those dishes I reach for when I want a hit of color and bold flavor with very little fuss on a busy weeknight.
The first time I made this curry bowl I threw in all the odds and ends from my crisper drawer and was shocked at how the coconut sauce tied it all together. Now it shows up on our table whenever we want something nourishing and full of flavor.
Ingredients
- Red bell pepper: Sweet flavor and bright color Choose peppers with glossy skin and firm flesh
- Zucchini: Tender and mild Select one that feels heavy and gives slightly to touch
- Broccoli florets: For crunch and nutrients Go for tightly closed green florets
- Snap peas: Add crisp texture Look for ones that are plump and a vivid green
- Carrot: Adds sweetness and color Thinner carrots are usually sweeter
- Red onion: Savory base Use firm onions with shiny skins
- Baby spinach: Wilts perfectly in the sauce Fresh deep green leaves work best
- Coconut oil: Enhances coconut aroma Virgin coconut oil packs more flavor
- Thai red curry paste: The heart of the dish A smooth fragrant paste without preservatives is best
- Full fat coconut milk: Creamy sauce and classic flavor Shake the can well before opening
- Vegetable broth: To thin the sauce and add extra taste Go for low sodium if you can
- Soy sauce or tamari: Deep umami Choose a gluten free brand for allergies
- Maple syrup or brown sugar: Creates balance Real maple or organic brown sugar adds warmth
- Fresh lime juice: Brightness and a hint of tang Use a juicy lime at peak ripeness
- Fresh ginger: Peppery warmth Firm ginger roots have the best flavor and aroma
- Garlic: Fragrant undertone Look for no green shoots and dry skin
- Cooked jasmine rice: Fragrant base for curry Use fresh or leftover and fluff with a fork before serving
- Fresh cilantro: Adds a burst of herbal freshness Rinse and chop just before using
- Lime wedges: For serving and an optional squeeze Always use fresh wedges to boost flavor
- Sliced red chili: Brings heat to taste Small hot chilies or even a pinch of red chili flakes work well
Instructions
- Prepare the Vegetables:
- Begin by washing peeling and slicing all the vegetables as called for The prep makes the whole cooking process breeze by since everything is ready to toss in when needed
- Sauté the Aromatics:
- Heat coconut oil in a large skillet or wok over medium heat Once shimmering add the sliced red onion Stir continuously for about two minutes until it starts turning soft and a little translucent This gentle start draws out sweetness
- Bloom Spices:
- Add minced garlic and freshly grated ginger Stir constantly for another minute Their aroma should fill your kitchen before the next step
- Wake Up the Curry Paste:
- Spoon in the Thai red curry paste Keep stirring for about a minute The heat helps it release its oils which boosts the overall depth of the sauce
- Stir in Liquid Ingredients:
- Pour in the full can of coconut milk and the cup of vegetable broth Immediately stir thoroughly so the curry paste fully melts into the liquids
- Season and Balance the Sauce:
- Add soy sauce or tamari a splash of maple syrup or brown sugar and fresh lime juice Stir and bring everything to a gentle simmer This step brings flavor balance with savory sweet and tangy all in one place
- Simmer the Vegetables:
- Add the bell pepper zucchini broccoli carrot and snap peas to the bubbling curry sauce Cook them for about seven to ten minutes stirring every couple of minutes The key is to keep them bright and just tender for great color and crunch
- Finish with Spinach:
- Scatter in the baby spinach right at the end and stir Let it wilt gently in the hot curry for just about a minute then taste to adjust for salt sweetness or acidity
- Serve and Garnish:
- Spoon the steaming curry over bowls of fragrant jasmine rice Top each with a shower of chopped cilantro a squeeze of fresh lime juice and extra chili slices if you want a little more heat
Save Storage Tips
Leftovers keep well for up to three days in an airtight container in the refrigerator I prefer storing rice and curry separately for best texture Warm gently on the stovetop adding a splash of water if needed to loosen the sauce
Ingredient Substitutions
You can swap in mushrooms sweet potato or even cubes of eggplant for any of the vegetables on the list For extra heartiness try tossing in cubes of pressed tofu or a handful of cooked chickpeas If you need a soy free version go straight for coconut aminos instead of soy sauce
Serving Suggestions
Scoop this curry over brown rice or rice noodles for extra fiber and a slightly chewier base It is also wonderful with a crunchy Asian style slaw on the side or with gluten free naan for scooping
Cultural Context
Thai curries are all about the balance of spicy tangy sweet and salty Coconut based curries like this one are especially loved throughout central and southern Thailand and vary by region and even family Coconut milk is a cooling addition that mellows heat and melds flavors together
Seasonal Adaptations
When summer rolls in swap in green beans eggplant or sweet corn for the other vegetables In colder months cubed butternut squash or roasted pumpkin is a cozy twist Early spring asparagus or even greens like chard shine in the curry sauce
Choose vegetables that hold up to a short simmer for best texture
The curry base works as a sauce for noodles or even roasted potatoes
Fresh herbs just before serving add a wonderful aroma
Success Stories
Many friends have told me they doubted a coconut curry could win over their kids but the gentle heat and sweetness made them instant fans Once I served this to a big crowd and everyone wanted second helpings and the recipe I love that this meal creates so many happy dinnertimes
Freezer Meal Conversion
Portion cooled curry sauce and vegetables into freezer safe containers for up to two months Defrost overnight in the fridge and reheat gently Cook fresh rice when ready to serve for the best experience
Save This vibrant Thai Curry Vegetable Bowl is packed with nutrients flavor and color It is a delicious plant-based meal that is perfect for any night of the week.
Recipe FAQ Section
- → Can I use different vegetables?
Yes, feel free to swap in favorites like eggplant, mushrooms, or sweet potato based on what's in season.
- → How can I make it spicier?
Increase the Thai red curry paste or add sliced fresh red chili to boost the heat according to your taste.
- → Is this suitable for gluten-free diets?
Yes, simply use tamari instead of soy sauce and check that your curry paste is gluten-free.
- → What protein can I add?
Try adding cubed tofu or chickpeas to boost the plant-based protein content of this bowl.
- → What pairs well as a beverage?
A crisp white wine such as Riesling or Sauvignon Blanc complements the flavors beautifully.
- → Are there common allergens?
This dish contains soy if using soy sauce, and coconut milk. Double-check curry paste ingredients for shellfish or fish if necessary.