Organic Coconut Curry with Seasonal Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, aromatic Thai curry using rich coconut milk and fresh organic vegetables for a wholesome, comforting meal. This thai-inspired thai (vegetarian, gluten free) ready in about 35 minutes pairs coconut oil, yellow curry paste, (1 can) 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 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.

★ 4.6 (15 ratings) Prep: 15 min Cook: 20 min Serves 3 Thai cuisine 280 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Organic Coconut Curry with Seasonal Vegetables take to make?

Total time is about 35 minutes (15 min prep + 20 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 Organic Coconut Curry with Seasonal Vegetables?

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 Organic Coconut Curry with Seasonal Vegetables?

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 Organic Coconut Curry with Seasonal Vegetables for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Organic Coconut Curry with Seasonal Vegetables vegetarian?

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

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