• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Healthy

    Thai Vegetable Curry

    August 29, 2021 by Ryan Leave a Comment

    169 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    Packed with more vegetables than you can count on top of the explosion of flavors makes this Thai vegetable curry recipe tough to beat.

    overhead shot of thai veggie curry in two white bowls

    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.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Pro Tips/Recipe Notes
    • Other Thai Recipes
    • Thai Vegetable Curry
    overhead shot of curry in skillet

    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

    process shots of tossing chickpeas and cashews with spices and roasting on pan

    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.

    process shots of cooking rice in pot and cooking veggies in Dutch oven

    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.

    process shots of adding ginger, curry garlic before stirring in coconut milk and sauces

    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.

    process shots of stirring in cilantro, lime zest and juice before ladling in bowls over rice and topping with mango and chickpeas

    Remove from heat and stir in the cilantro, lime zest and juice. Ladle into bowls over rice and add the mango and chickpeas.

    FAQs

    What is Curry?

    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.

    Can I Make Without Coconut Milk?

    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.

    Can I Replace the Thai Red Curry Paste?

    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.

    Can I Adjust the Heat?

    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.

    What is the Best Rice to Use?

    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.

    How Long Will it Last?

    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.
    close-up of thai veggie curry in white bowl

    Other Thai Recipes

    • veggie curry with white rice on white plate
      Thai Butternut Squash Curry
    • Thai chicken satay in skillet
      Thai Chicken Satay
    • overhead shot of vegetable Pad Thai in bowl
      Vegetable Pad Thai (Noodle-Free)
    • overhead shot of Thai peanut chicken ramen in white bowl
      Thai Peanut Chicken Ramen

    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.

    overhead shot of thai veggie curry in two white bowls
    Print Recipe
    5 from 2 votes

    Thai Vegetable Curry

    Packed with more vegetables than you can count on top of the explosion of flavors makes this Thai curry tough to beat.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: Thai
    Servings: 6
    Calories: 675kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1serving | Calories: 675kcal | Carbohydrates: 64g | Protein: 12g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 983mg | Potassium: 486mg | Fiber: 7g | Sugar: 21g | Vitamin A: 8800IU | Vitamin C: 124.6mg | Calcium: 70mg | Iron: 2.7mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Homemade Pepperoni Pizza
    Morning Glory Muffins »
    169 shares

    Receive Top 25 Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Easter Day Recipes

    • orange roll on spatula above rolls in baking dish
      Orange Rolls
    • overhead shot of smoked spatchcock chicken on wood board
      Smoked Spatchcock Chicken
    • mini ham and cheese quiche stacked on cutting board
      Mini Ham and Cheese Quiche
    • chocolate hazelnut biscotti stacked on white plate
      Chocolate Hazelnut Biscotti

    Popular Recipes

    • chocolate chip scones stacked on white plate
      Chocolate Chip Scones
    • spoon lifting out chicken paprikash
      Chicken Paprikash
    • close-up of german chicken schnitzel on white plate
      Chicken Schnitzel
    • close-up of pork tossed in sweet soy ginger garlic sauce on bed of white rice
      Mongolian Pork

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    169 shares