Thai-Vietnamese Vegetable Curry with Coconut Rice

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

A fragrant curry simmered with seasonal vegetables in creamy coconut broth, served over fragrant jasmine rice with fresh lime and herbs. This asian-inspired one pot (vegetarian, gluten-free) ready in about 45 minutes pairs jasmine rice, full-fat coconut milk, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (15 ratings) Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
  2. Step 2: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 2 tbsp red curry paste and stir for 1 minute until fragrant and oil separates.
  3. Step 3: Add 1 medium diced red bell pepper, 1 cup broccoli florets, and 1 cup sliced mushrooms. Sauté for 5 minutes until vegetables soften slightly.
  4. Step 4: Stir in 1 can (13.5 oz) full-fat coconut milk, 2 cups vegetable broth, 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tbsp brown sugar. Bring to a gentle simmer.
  5. Step 5: Add 4 oz cubed firm tofu and 1 cup sliced carrots. Simmer uncovered for 10 minutes until vegetables are tender-crisp.
  6. Step 6: Stir in 1/2 cup chopped cilantro. Serve curry over cooked jasmine rice.

Frequently asked questions

How long does Thai-Vietnamese Vegetable Curry with Coconut Rice take to make?

Total time is about 45 minutes (20 min prep + 25 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-Vietnamese Vegetable Curry with Coconut Rice?

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 jasmine rice from drying out.

Can I substitute ingredients in Thai-Vietnamese Vegetable Curry with Coconut Rice?

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-Vietnamese Vegetable Curry with Coconut Rice 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-Vietnamese Vegetable Curry with Coconut Rice vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free, dairy-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