Organic Coconut Curry with Seasonal Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, aromatic Thai curry using rich coconut milk and fresh organic vegetables for a wholesome, comforting meal. This Thai recipe (vegetarian, gluten free), ready in about 35 minutes, pairs coconut oil, yellow curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Serves 3 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Warm 1 tbsp coconut oil in a large skillet over medium heat. Add 2 tbsp yellow curry paste and cook for 1 minute, stirring constantly until fragrant.
  2. Step 2: Pour in 14 oz coconut milk and stir to combine with the curry paste. Bring to a gentle simmer over medium-low heat.
  3. Step 3: Add 1 sliced carrot, 1 diced zucchini, 1 sliced red bell pepper, and 1 cup trimmed green beans to the skillet. Simmer for 8-10 minutes until vegetables are tender but still vibrant.
  4. Step 4: Gently fold in 8 oz cubed organic tofu, 1 tsp brown sugar, and 2 tbsp soy sauce. Cook for another 3 minutes to heat the tofu through and meld flavors.
  5. Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve hot with steamed jasmine rice or quinoa.

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