Coconut-Lemongrass Thai Vegetable Curry with Jasmine Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A fragrant, creamy Thai curry loaded with fresh vegetables and infused with lemongrass and coconut milk, served over fluffy jasmine rice. This Thai-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs coconut oil, fresh lemongrass stalks, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 350 cal/serving

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Ingredients

2 tbsp coconut oil
2, bruised and chopped fresh lemongrass stalks
2 tbsp red curry paste
14 oz (1 can) coconut milk
1 medium, thinly sliced red bell pepper
1 medium, sliced into half-moons zucchini
2 medium, thinly sliced carrots
1 cup snap peas
3 cloves, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp soy sauce
1 tsp brown sugar
1 tbsp fresh lime juice
1/4 cup, chopped fresh cilantro
1 1/2 cups, uncooked jasmine rice
3 cups water

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Instructions

Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. In a medium pot, combine rinsed rice with 3 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy.
Step 2: While rice cooks, heat 2 tbsp coconut oil in a large skillet over medium heat. Add 2 bruised and chopped lemongrass stalks, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 2 minutes until fragrant.
Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute to release aromas. Pour in 14 oz canned coconut milk, stirring to combine.
Step 4: Add 1 sliced red bell pepper, 1 sliced zucchini, 2 thinly sliced carrots, and 1 cup snap peas to the skillet. Simmer gently for 8-10 minutes until vegetables are tender but still vibrant.
Step 5: Season curry with 2 tbsp soy sauce, 1 tsp brown sugar, and 1 tbsp fresh lime juice. Remove lemongrass stalks. Stir in 1/4 cup chopped fresh cilantro and remove from heat.
Step 6: Serve the Thai vegetable curry hot over the cooked jasmine rice for a comforting, aromatic meal.

Frequently asked questions

How long does Coconut-Lemongrass Thai Vegetable Curry with Jasmine Rice take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lemongrass Thai Vegetable Curry with Jasmine Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Coconut-Lemongrass Thai Vegetable Curry with Jasmine Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lemongrass Thai Vegetable Curry with Jasmine Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Lemongrass Thai Vegetable Curry with Jasmine Rice vegetarian?

Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.