Jul 14 2026
Restaurants›Mandarin Bistro›Vegetable Thai Curry Recipe

Vegetable Thai Curry Recipe

Inspired by Mandarin Bistro
Time40m
Serves4

Your Choice of: Red Curry, Yellow Curry, Green Curry, Masamang Curry or Panang Curry

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Ingredients

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Base Ingredients

Vegetables

Aromatics and Seasoning

Optional Proteins

Method

Preparation

  1. 1

    Prepare Vegetables

    Chop all vegetables into bite-sized pieces. Set aside.

  2. 2

    Prepare Proteins (if using)

    If using tofu, press it to remove excess moisture, then cut into cubes. If using chickpeas, drain and rinse them under cold water.

Cooking

  1. 3

    Sauté Aromatics

    In a large pot, heat a bit of oil over medium heat. Add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

  2. 4

    Add Curry Paste

    Stir in the Thai curry paste and cook for another 2 minutes, stirring frequently.

  3. 5

    Add Coconut Milk and Broth

    Pour in the coconut milk and vegetable broth. Stir well to combine all the ingredients.

  4. 6

    Add Vegetables

    Add the chopped bell peppers, carrots, zucchini, broccoli, and snap peas to the pot. Bring to a boil, then reduce heat to a simmer.

  5. 7

    Simmer

    Let the curry simmer for about 15-20 minutes until the vegetables are tender, stirring occasionally.

  6. 8

    Add Proteins

    If using, add the cubed tofu and chickpeas to the pot during the last 5 minutes of cooking.

  7. 9

    Season

    Stir in soy sauce and lime juice. Adjust seasoning as needed.

  8. 10

    Serve

    Serve hot, garnished with fresh cilantro, and enjoy!

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