Restaurants›Coopersmith's Pub & Brewing›Thai Vegetable Curry Recipe

Thai Vegetable Curry Recipe

Inspired by Coopersmith's Pub & Brewing
Time30m
Serves4

Sauteed vegetables in a creamy curry sauce with toasted coconut and served with saffron rice.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetable Curry

Method

Preparation

1

Sauté the Vegetables

In a large pan, heat the coconut oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent.

2

Add Remaining Vegetables

Stir in the bell pepper, carrot, zucchini, and broccoli. Cook for about 5-7 minutes until the vegetables are tender.

3

Make the Curry Sauce

Add the coconut milk and red curry paste to the pan. Stir well to combine and bring to a gentle simmer.

4

Season the Curry

Add the soy sauce and lime juice, stirring to incorporate. Let it simmer for another 5 minutes.

5

Serve

Serve the curry hot, topped with toasted coconut flakes. Accompany with saffron rice.