Thai Coconut Curry Vegetables
Rich one-pot Thai curry with seasonal vegetables in aromatic coconut milk. Vegan comfort food in 25 minutes.
AI SCORE
91
/100
ThaiDinnerOne potVeganGluten-freeDairy-free
⏱️
25 min
Prep time
👥
4 people
Servings
🔥
320 kcal
Calories
📊
medium
Difficulty
Ingredients
- 1 can coconut milk (400ml)
- 3 tablespoons red curry paste
- 2 bell peppers, sliced
- 1 eggplant, cubed
- 200g green beans, trimmed
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons coconut oil
- 2 tablespoons soy sauce
- 1 tablespoon palm sugar
- 2 kaffir lime leaves
- 1/4 cup Thai basil
- Salt to taste
- Jasmine rice for serving
Instructions
1
Heat coconut oil in large pot over medium heat
2
Fry curry paste for 2 minutes until fragrant
3
Add thick coconut cream from top of can, stir until oil separates
4
Add garlic, ginger, and onion, cook 3 minutes
5
Add eggplant and cook 5 minutes until starting to soften
6
Pour in remaining coconut milk, add lime leaves and palm sugar
7
Add bell peppers and green beans, simmer 8-10 minutes
8
Season with soy sauce and salt to taste
9
Garnish with Thai basil and serve over jasmine rice
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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