Coconut-Lemongrass Thai Vegetable Curry with Jasmine Rice

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 vegan recipe (vegetarian), ready in about 40 minutes, pairs coconut oil, fresh lemongrass stalks, and red curry paste for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.

Ingredients

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Serve the Thai vegetable curry hot over the cooked jasmine rice for a comforting, aromatic meal.