Thai Veggies Recipe

Peel and chop

Peel the butternut squash, remove seeds, and cut into 1-inch cubes to yield about 3 cups. Cut cauliflower into bite-sized florets (about 3 cups). Trim ends of zucchini and cut into 1/2-inch thick half-moons (about 2 cups). Slice red bell pepper into strips and thinly slice carrot on the bias. Place prepared vegetables in separate bowls so they can be added to the pan at the correct time.

If using chili, thinly slice. Mince the garlic and grate the ginger. Slice green onions and chop cilantro for garnish.

In a small bowl, whisk together the Thai red curry paste, coconut milk, soy sauce, fish sauce (or extra soy for vegetarian), brown sugar, lime zest, and 1 cup vegetable broth or water until smooth. Taste and adjust balance — it should be savory, slightly sweet, and tangy. Set aside.

Sauté aromatics

Heat a large wide skillet or wok over medium-high heat. Add 2 tablespoons neutral oil. Once hot, add the minced garlic, grated ginger, and sliced chili; sauté 30–45 seconds until fragrant but not browned.

Add squash and carrot

Add the cubed butternut squash and sliced carrot to the pan. Stir to coat in the aromatics and oil. Cook 5–7 minutes, stirring occasionally, until edges begin to brown and squash starts to soften.

Add cauliflower

Add cauliflower florets and red bell pepper. Stir-fry 3–4 minutes to combine and get a little color. If the pan becomes dry, add 2–3 tablespoons of the prepared sauce or a splash of broth to deglaze.

Simmer in sauce

Pour the remaining prepared sauce over the vegetables. Stir to combine, bring to a gentle simmer, then reduce heat to medium-low. Cover loosely and simmer 6–8 minutes, or until the butternut squash is fork-tender and cauliflower is cooked through but still has some bite.

Finish with zucchini

Uncover, add the zucchini and stir; simmer uncovered 2–3 minutes until zucchini is tender-crisp. Taste and adjust seasoning with extra soy, lime juice, or a pinch more sugar as needed.

Stir in 1 teaspoon sesame oil for aroma. If you prefer a thicker sauce, simmer uncovered an additional 2–3 minutes to reduce; for a thinner sauce, add a splash of vegetable broth.

Divide steamed jasmine rice or cooked rice noodles among plates or bowls. Spoon the Thai vegetable mixture over the rice or noodles.

Garnish with chopped cilantro, sliced green onions, and toasted peanuts or cashews. Serve immediately with extra lime wedges on the side.