One Pan Vegetable Curry
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By Kelley Simmons
on Jan 11, 2021 |
This One Pan Vegetable Curry is super easy to make and is LOADED with flavor! This vegetable curry is healthy, vegetarian and is ready in under 30 minutes! Make this for dinner tonight!
Make sure to check out my other Thai Inspired Recipes like my Thai Chicken Satay or Thai Basil Beef!
One Pan Vegetable Curry
Are you guy’s as big of fan of curry as I am?! My husband and I cannot get enough of it. We make it at least 1 x a week. We love it because it is so easy to make and can be made with whatever vegetables or protein you have on hand. It’s a great end of the week, clean out the fridge kind of meal. It is simple and filling! The texture of the vegetables gives a nice tender crunch as well as sweetness in every bite. Add the curry paste and you have a sweet and spicy meal!
We decided to keep this curry vegetarian and loaded it up with lots of fresh colorful veggies. Who said heathy has to be boring!
Thai Vegetable Curry Ingredients
- Vegetables: You can make this curry with whatever types of vegetables you have on hand. We did yellow and red bell peppers, onions, carrots and zucchini.
- Aromatics: Fresh ginger and garlic are added!
- Red curry paste: Is what gives this dish so much flavor and spice.
- Coconut milk: Make sure to use full fat coconut milk for best results.
- Brown sugar: Is added to give the curry a hint of sweetness.
- Soy sauce: Gives the curry an umami flavor.
- Lime: The juice of one whole lime is added at the end and adds a nice bright acidity to the curry.
How to Make Vegetable Coconut Curry
- Sauté veggies: Add olive oil to a large skillet and heat over high heat. Add in the bell pepper, onion, zucchini and carrots. Sauté for 4-5 minutes or until they are starting to get tender and golden brown on the outside. (They will continue to cook and soften as they simmer with the sauce.) Stir in ginger and garlic and cook for an additional minute.
- Simmer sauce: Add in curry paste and continuously whisk for 1 minute. Next, add in the coconut milk, water, soy sauce and sugar. Bring the mixture to a simmer. Cook for 5 minutes or until the curry has thickened up to your liking.
- Serve: Take off of the heat and stir in juice from one lime. Serve immediately with green onions and rice!
Tips for Making the Best Thai Curry
- Coconut Milk: Make sure to use full fat coconut milk. It will make all of the difference and will keep your curry nice and thick.
- Shake it up! I always make sure to give my can of coconut milk a really good shake before adding it to the curry. This helps redistribute the cream at the top of the can with the rest of the liquid.
- Thai Red Curry Paste: You can find Thai red curry paste in the international isle of most grocery stores.
Here Are More Thai Recipes to try!
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Add olive oil to a large skillet and heat over high heat. Add in the bell pepper, onion, zucchini and carrots. Saute for 4-5 minutes or until they are starting to get tender and golden brown on the outside. (They will continue to cook and soften as they simmer with the sauce).
Stir in ginger and garlic and cook for an additional minute.
Add in curry paste and continuously whisk for 1 minute.
Next add in the coconut milk, water, soy sauce and sugar. Bring the mixture to a simmer. Cook for 5 minutes or until the curry has thickened up to your liking.
Take off of the heat and stir in juice from one lime. Serve immediately with green onions and rice!
Calories: 238kcalCarbohydrates: 5gProtein: 3gFat: 24gSaturated Fat: 19gSodium: 266mgPotassium: 229mgFiber: 1gSugar: 2gVitamin A: 1181IUVitamin C: 2mgCalcium: 32mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.