Thai-Style Coconut Vegetable Curry

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 fragrant curry simmered with tender vegetables in creamy coconut milk, finished with fresh cilantro and lime. This Thai-inspired curry recipe (vegetarian, gluten free), ready in about 45 minutes, pairs coconut milk, red curry paste, kale 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 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: 20 min Cook: 25 min Serves 4 Thai cuisine 380 cal/serving

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Ingredients

1 can (13.5 oz), full-fat coconut milk
3 tbsp red curry paste
3 cups, stems removed kale
2 medium, peeled and diced 1/2-inch sweet potatoes
1 cup, drained bamboo shoots
1 tbsp fish sauce
1 tsp brown sugar
1, zested and juiced lime
1/4 cup, chopped cilantro

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Instructions

Step 1: Heat coconut milk in a large pot over medium heat until simmering, then stir in 3 tbsp red curry paste until dissolved, cooking for 2 minutes until fragrant.
Step 2: Add diced sweet potatoes, bamboo shoots, and 1 cup water, then bring to a gentle simmer. Cover and cook for 15 minutes until sweet potatoes are tender.
Step 3: Stir in kale, fish sauce, brown sugar, and lime zest. Simmer uncovered for 5 minutes until kale wilts. Remove from heat, stir in lime juice, and sprinkle with cilantro before serving.