Organic Coconut Curry with Seasonal Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, aromatic Thai curry using rich coconut milk and fresh organic vegetables for a wholesome, comforting meal. This 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. 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

What others are saying

Related recipes