Thai-Inspired Coconut Curry with Regional Vegetables
A fragrant coconut curry featuring fresh regional vegetables simmered in a rich blend of Thai spices and creamy coconut milk. This thai-inspired vegetarian (vegetarian) ready in about 30 minutes pairs coconut oil, red curry paste, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 2 tbsp coconut oil
- 2 tbsp red curry paste
- 3 cloves, minced garlic cloves
- 1 tbsp, grated ginger
- 1 large, sliced into thin rounds carrot
- 1 cup, trimmed and halved green beans
- 1/2 cup, halved baby corn
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp lime juice
- 1/4 cup fresh basil leaves
- 2 cups cooked, to serve jasmine rice
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large saucepan over medium heat. Add 2 tbsp red curry paste, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 2 minutes until fragrant.
- Step 2: Add 1 large sliced carrot, 1 cup trimmed green beans, and 1/2 cup halved baby corn. Stir to coat vegetables in the curry paste and cook for 4 minutes.
- Step 3: Pour in 1 can (13.5 oz) coconut milk and 1 cup vegetable broth. Stir in 1 tbsp fish sauce and 1 tsp brown sugar. Bring to a simmer and cook uncovered for 8-10 minutes until vegetables are tender.
- Step 4: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup fresh basil leaves. Serve hot over 2 cups cooked jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai-Inspired Coconut Curry with Regional Vegetables take to make?
Total time is about 30 minutes (10 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 Thai-Inspired Coconut Curry with Regional 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 Thai-Inspired Coconut Curry with Regional 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 Thai-Inspired Coconut Curry with Regional Vegetables 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 Thai-Inspired Coconut Curry with Regional Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
