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Packed with more vegetables than you can count on top of the explosion of flavors makes this Thai vegetable curry recipe tough to beat.
I'm a big fan of Thai food - from Thai chicken lettuce wraps to pad Thai.
But who loves Thai curry? I know I do, although some times I can't handle the heat. So when I make a version of it myself, I usually tone down the heat so I'm not drenched in sweat while eating!
When browsing recipes in Half Baked Harvest's cookbook, her Thai veggie curry immediately caught my eye. She hasn't posted the recipe on her site, but has a video about it. I changed it slightly to my tastes and couldn't have been happier with how it turned out.
This Thai vegetable curry is just one of those dishes that has so many flavors that pop! It will definitely be in our rotation for a weeknight meal. And once you try it, I'm sure you'll feel the same way.
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Ingredient Notes
- Veggies - the combination of peppers, carrots and broccoli add a ton of flavor and nutrients.
- Curry - using Thai red curry paste gives that curry flavor you expect.
- Coconut milk - adds necessary fat and creaminess.
- Chickpeas - adds protein and crunch to the Thai vegetable curry.
- Mangoes - adds a sweet/slightly sour taste.
Ingredient Swaps
Like any recipe, you can swap out some of the ingredients. Some variations include:
- From a veggie standpoint, you can replace carrots with parsnips or zucchini and use Brussels sprouts instead of broccoli. You really can use any type of veggie you like.
- Coconut milk is the go-to for making a creamy sauce, but whole milk, almond milk or even heavy cream work as well.
- While I'm a fan of chickpeas for the crunch, Cannellini beans or Northern beans work great.
- I love mangoes for the sweetness, but pineapple is a good substitute.
Step-by-Step Photos
Dry out the chickpeas and then toss with the nuts, olive oil, salt and cayenne pepper. Arrange in a single layer on a parchment-lined baking sheet and roast for 20 minutes at 425°F, tossing halfway through.
Cook the rice and stir in the lime juice, zest, cilantro and salt. Set aside until ready to serve. In a large saucepan, add the veggies with oil over medium heat, cooking for 2-3 minutes.
Add the garlic, ginger and curry paste and cook for another minute before adding the milk and 1 cup of water. Stir in the fish sauce, soy sauce and chili garlic sauce. Bring to a boil before reducing to simmer, covering and cooking for about 20 minutes.
Remove from heat and stir in the cilantro, lime zest and juice. Ladle into bowls over rice and add the mango and chickpeas.
FAQs
Curry is actually a meaningless that colonizers used when they saw foreign dishes. However curry usually comes in two forms and both are used in this dish.
• Curry paste - comprised of fresh ingredients like lemongrass, ginger, galangal, chilis, and/or herbs which are ground together to make a thick paste.
• Curry powder - a combination of dried spices blended together and used in Indian cooking.
If you are allergic to coconut or just don't like it, you need to replace with something that is high in fat. So no almond milk. If you are fine with dairy, heavy cream is the best substitute.
If you need a dairy-free option, make your own cashew cream. Soak one cup of cashews overnight in water and then blend with ¾ cup of water and a dash of sat.
Yes. If you want something a little spicier, you can go with Thai green curry paste. If you want something a little more mild or can't find curry paste, just use yellow curry powder.
In general, you replace 1 tablespoon of curry paste with 1 teaspoon of curry powder.
You control the amount of heat in this curry by how much red curry paste you add, so if you like it hotter, add another 1-2 tbsp. If you want less heat, reduce the paste to 2 tbsp.
Jasmine rice hails from Thailand, while basmati comes from India and Pakistan. Jasmine rice is softer, plumper and more most than basmati which is longer and a little bit drier.
Because of this, in general jasmine rice is better for curry, but they can be used interchangeably. But you can also use brown rice, quinoa or millet.
You can keep in an airtight container in the fridge for 2-3 days or in the freezer for 3 months.
Pro Tips/Recipe Notes
- Be consistent when cutting/shaving the vegetables so everything will cook evenly.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the vegetables. You’ll know it is ready when the oil starts to shimmer.
- You control the amount of heat in this Thai curry by how much red curry paste you add, so if you like it hotter, add another 1-2 tbsp.
- If you are vegetarian/vegan you can make your own vegetarian fish sauce.
Other Thai Recipes
If you’ve tried this Thai vegetable curry recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the commtents below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Thai Vegetable Curry
Ingredients
Crunchy Chickpeas
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup raw peanuts
- ½ cup raw cashews
- 3 tablespoon olive oil
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon cayenne
Lime Cilantro Rice
- 2 cups water
- 1 cup basmati or jasmine rice
- 1 tablespoon unsalted butter
- Zest and juice of 1 lime
- ½ cup fresh cilantro, chopped
- ½ teaspoon salt
Curry
- 2 tablespoon coconut oil
- 2 red bell peppers, seeds removed and sliced
- 4 carrots, peeled and shaved into ribbons with vegetable peeler
- 2 cups broccoli florets
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoon Thai red curry paste
- 1 (14 oz) can full-fat coconut milk
- 1 cup water
- 2 tablespoon fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon chili garlic sauce
- ½ cup fresh cilantro, chopped
- Zest and juice of 1 lime
- 1 mango, diced into ½ cubes
Instructions
Crunchy Chickpeas
- Preheat oven to 425°F. Spread chickpeas out on paper towel and pat them to get them as dry as possible. Transfer a large bowl and toss with nuts, olive oil, honey, salt and cayenne. Arrange in single layer on a parchment-lined baking sheet and roast for about 20 minutes, tossing halfway through, until browned and crunchy.
Lime Cilantro Rice
- Bring water to boil in medium saucepan. Stir in rice and butter. Cover and reduce heat to low and simmer until rice is tender, about 20 minutes. Stir in lime juice, lime zest, cilantro and salt. Set aside until ready to serve.
Curry
- In a large saucepan, melt the coconut oil over medium heat. Add the bell peppers, carrots and broccoli and cook for about 2-3 minutes. Add the garlic, ginger and curry paste and cook for another minute or until fragrant.
- Slowly add the coconut milk and 1 cup of water. Stir and add fish sauce, soy sauce and chili garlic sauce. Stir to combine and bring heat to high until boiling. Reduce the heat to low, cover and simmer for 15-20 minutes or until thickened. Remove from heat and stir in the cilantro, lime zest and lime juice. If curry is too thick, add 1 tablespoon of water at a time until desired consistency is reached.
- Ladle the curry over bowls of rice and top with mango and crunchy chickpeas.
Notes
- Be consistent when cutting/shaving the vegetables so everything will cook evenly.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the vegetables. You’ll know it is ready when the oil starts to shimmer.
- You control the amount of heat in this Thai curry by how much red curry paste you add, so if you like it hotter, add another 1-2 tbsp.
- If you are vegetarian/vegan you can make your own vegetarian fish sauce.
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