Creamy Thai Vegetable Curry Delight
Dive into a vibrant and aromatic world with this Creamy Thai Vegetable Curry Delight. This dish bursts with colorful vegetables like fresh broccoli, crisp carrots, and tender bok choy, all beautifully enveloped in a luscious red curry sauce made from light coconut milk. Choose your favorite seasonal veggies or even add aromatic lemongrass for an extra layer of flavor. Packed with nutrients and flavors, this curry is a perfect weeknight dinner, offering a delightful balance of creamy richness and zesty spices. Serve it over fluffy jasmine rice for a comforting meal the whole family will love.
6
Servings
N/A
Calories
14
Ingredients
Ingredients
Vegetable oil
1 tablespoon
Onion
1 (diced)
Carrots
1 large or 2 small (sliced)
Celery
1 stalk (sliced)
Bell pepper
1/2 (sliced)
Bamboo shoots
1 (8 ounce) can (drained and sliced)
Savoy cabbage
1 small or 1/2 large head (thinly sliced)
Bok choy
1 head (green parts only, sliced)
Broccoli
1 head (cut into florets)
Button mushrooms
1 cup (sliced)
Zucchini
1 (sliced into half moons)
Red curry paste
3 tablespoons
Light coconut milk
1 (14 ounce) can
Fresh basil
to taste (cut into strips (preferably Thai basil or holy basil))
Instructions
1
In a large, deep skillet, heat the vegetable oil over medium heat. Add the diced onions and sauté for about 2-3 minutes until they begin to soften.
2
Incorporate the sliced carrots and celery into the skillet, continuing to sauté for another 2-3 minutes until all the vegetables begin to soften.
3
Introduce the bell pepper, bamboo shoots, savoy cabbage, bok choy, broccoli, mushrooms, and zucchini to the skillet. Stir and sauté for an additional 3-5 minutes until the vegetables are tender yet crisp.
4
Add in the red curry paste and stir well, ensuring all the vegetables are evenly coated with the paste's vibrant flavor.
5
Pour in the light coconut milk, stirring to combine. If a creamier or soupier texture is desired, add a splash of vegetable stock or water.
6
Allow the curry to simmer, stirring frequently, until the vegetables reach your preferred level of doneness—this should take about 5-10 minutes.
7
Season with salt to taste and serve the fragrant curry over jasmine or brown rice. Finish off with a generous sprinkle of fresh basil strips on top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Thai Vegetable Curry Delight?
It is a vibrant and aromatic vegetable curry featuring broccoli, carrots, and bok choy in a creamy red curry sauce made with light coconut milk.
Is this Thai vegetable curry vegan?
Yes, the recipe is vegan as it uses vegetable oil, coconut milk, and various fresh vegetables.
Is this recipe gluten-free?
Yes, this dish is gluten-free, though you should check your red curry paste labels to ensure it is certified gluten-free.
How many servings does this recipe provide?
This recipe makes 6 servings.
What type of rice should I serve with this curry?
It is best served over fluffy jasmine rice or brown rice for a comforting meal.
Can I use full-fat coconut milk instead of light?
Yes, you can substitute full-fat coconut milk for a richer and creamier texture.
Which vegetables are included in this curry?
The recipe includes onion, carrots, celery, bell pepper, bamboo shoots, Savoy cabbage, bok choy, broccoli, button mushrooms, and zucchini.
How long do I sauté the onions?
Sauté the diced onions for approximately 2-3 minutes until they begin to soften.
Can I add extra protein to this dish?
Yes, you can easily add tofu, chickpeas, or other plant-based proteins to this vegetable curry.
What type of basil is recommended for the garnish?
The recipe recommends using fresh basil strips, preferably Thai basil or holy basil.
How can I make the curry thinner?
If you prefer a soupier texture, you can add a splash of vegetable stock or water when mixing in the coconut milk.
How do I prepare the bok choy?
Use the green parts of the bok choy only and slice them before adding to the skillet.
When should I add the red curry paste?
Add the red curry paste after the vegetables have been sautéed and are tender yet crisp, ensuring they are evenly coated.
Can I customize the vegetables in this curry?
Absolutely, you can use your favorite seasonal vegetables or whatever you have on hand.
How long should the curry simmer?
The curry should simmer for about 5-10 minutes, depending on how tender you like your vegetables.
Is this recipe dairy-free?
Yes, this recipe is dairy-free because it uses coconut milk as the creamy base.
How do I prepare the bamboo shoots?
Use one 8-ounce can of bamboo shoots that has been drained and sliced.
What type of cabbage is used in this recipe?
The recipe calls for half a large head or one small head of Savoy cabbage, thinly sliced.
Can I add lemongrass to this recipe?
Yes, adding aromatic lemongrass is suggested for an extra layer of flavor.
How should I slice the zucchini?
The zucchini should be sliced into half-moon shapes.
What oil is best for this recipe?
The recipe specifies using one tablespoon of vegetable oil.
Is this a good recipe for a weeknight dinner?
Yes, it is tagged as a quick meal and a perfect weeknight dinner option.
How many ingredients are required in total?
There are 14 ingredients in this recipe.
How do I prepare the carrots?
The carrots should be sliced; you will need one large or two small carrots.
What is the first step in the instructions?
The first step is to heat vegetable oil in a large skillet and sauté the diced onions.
How do I know when the curry is finished?
The curry is ready when the vegetables have reached your preferred level of doneness and the sauce is fragrant.
Can I use frozen vegetables?
Yes, while fresh are listed, frozen vegetables can be used as a time-saving substitute.
Is this dish spicy?
The spice level depends on the brand of red curry paste used; you can adjust the amount to suit your heat preference.
Is this recipe considered healthy?
Yes, it is tagged as a healthy recipe due to the high vegetable content and use of light coconut milk.
What category does this recipe fall under?
This recipe is categorized under Curries.