Craving a hearty meal like veggie thai curry, but also looking for something quick and easy you can throw together using what you have on hand? This recipe for veggie thai curry is a great way to clean out the fridge and use up any produce that needs to be cooked. Combined with a few pantry staples, you’ve got a creamy, flavorful and nutritious meal that takes less than 30 minutes to make.
I never even knew that I liked Thai curry until just a few years ago. It wasn’t something that I gravitated towards on the menu, and I just assumed that it would be too spicy for my liking.
But when my book club picked a Thai restaurant for our holiday get together, my taste buds were opened to a whole new world. I ordered the Thai red curry mild with extra veggies. It was so good that I just kept eating it, even though I easily had enough for leftovers.
Authentic Thai curry is made from a base of coconut milk which gives it a rich, luscious texture. A variety of flavors and spices are used to bring life to the dish that makes you want to keep digging in, even after you’ve reached the feeling of fullness.
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I believe it would be nearly impossible to easily replicate an authentic Thai curry at home, since there are so many ingredients that are unique to this cuisine. But thanks to a convenient hack, we can get pretty close.
The best part about homemade curry is that you can use almost any vegetables and protein that you have on hand!
Here are the staples you’ll need to throw together this Veggie Thai Curry:
- Full-fat coconut milk
- Low-sodium vegetable broth
- Thai red curry paste (a convenient shortcut to achieve the curry flavor with minimal ingredients)
- Frozen edamame (not necessary, but I always like to keep a bag or two in my freezer to throw in a dish for additional protein)
- Brown rice (you could also use quinoa or cauliflower rice)
This Veggie Thai Curry recipe relies on edamame and hemp seeds for protein, but you could substitute or add in cubed firm tofu or cooked chicken. Don’t have red bell pepper or snow peas? Use a different vegetable, such as mushrooms, broccoli or cauliflower!Print
- 1 tablespoon olive oil
- 1/2 medium yellow onion, chopped
- 3 medium carrots, diced
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger*
- 1 red bell pepper, cored and sliced
- 2 cups snow peas, sliced in half
- 3 tablespoons Thai red curry paste
- 1 cup full-fat coconut milk
- 1/2 cup low-sodium vegetable broth
- 1 cup frozen shelled edamame
- ½ teaspoon salt
- Freshly cracked black pepper
- 2 tablespoons lime juice*
- ¼ cup hemp seeds
- Chopped fresh basil, for garnish
- 2 cups cooked brown rice*
- Heat a large saute pan over medium heat. Add the olive oil, onion and carrots. Saute for about 5 minutes, until slightly softened.
- Add the garlic, ginger, red bell pepper, snow peas, salt and pepper; cook for another few minutes until veggies are bright in color. Add the Thai red curry paste, coconut milk, vegetable broth and edamame.
- Bring to a simmer over medium-high heat, then reduce to low and simmer uncovered for 15 minutes, until thickened and vegetables are crisp tender. Stir in lime juice and hemp seeds.
- Serve over brown rice and garnish with basil.
If you don’t have fresh ginger, you can substitute for 1 teaspoon ground ginger. Out of fresh limes? Substitute for rice vinegar. You can serve over rice, quinoa, or cauliflower rice for a lower carbohydrate alternative. If you’re looking for additional protein, you can add in cubed firm tofu when you add the bell peppers, or you can cook and slice up chicken on the side and add it at the end.
Keywords: pantry staples, gluten free, vegan curry, thai red curry, healthy curry, veggie coconut curry, vegan, easy dinner