Healthy Easy Thai Coconut Curry

This creamy Thai coconut curry brings rich comfort to busy weeknights Loaded with vegetables and swirling coconut flavor it is a lighter take that still satisfies every craving It comes together all in one pot with options for adding protein or even a sweet burst of pineapple I always turn to this speedy curry when I want something nourishing and colorful without a fuss

The first time I made this it was after a long day at work My kitchen was nearly empty but a can of coconut milk and some old carrots turned dinner into a comfort food ritual

Ingredients

• One onion: forms the savory base Choose one that feels heavy and firm for best flavor
• Two chopped carrots: add subtle sweetness Look for ones with vibrant color and smooth skin
• Two sliced bell peppers: bring color and crunch Red and yellow varieties are sweetest
• One cup mixed vegetables: like green beans snow peas broccoli or sweet potato for variety and nutrition Use whatever odds and ends you need to use up
• One can coconut milk: gives creaminess Full fat is best for rich flavor but light works too
• One tablespoon sugar or other sweetener: to balance spice and bring out coconut flavor Coconut sugar or brown sugar are both great
• One teaspoon minced fresh ginger or a quarter teaspoon powdered: for zing The fresher the better
• One half teaspoon salt: to pull flavors together
• One quarter teaspoon ground turmeric: for earthy color and a little antiinflammatory kick Pick the brightest powder you can find
• Optional cubed tofu or black beans: for plant protein
• Optional two tablespoons green or red curry paste: for heat and depth Use your preferred spice level
• Optional handful of fresh Thai basil: for a classic finishing touch
• Optional half cup chopped pineapple: for tangy brightness Pick ripe fruit for best pop
• Optional four tablespoons peanut butter or a handful of cashews: for nutty richness Go for unsweetened natural varieties

Step-by-Step Instructions

Sauté the Aromatics:

Cook onion over medium low heat in a little oil until translucent and golden This brings out their sweetness and starts the flavor base

Build the Curry Base:

Add carrots bell peppers and any firmer veggies like sweet potato Give everything a good toss and cook for a few minutes until slightly softened

Layer in Seasonings:

Stir in ginger turmeric and salt Let them bloom in the heat so the flavors wake up Only stir for about a minute so the spices do not burn

Add Coconut Milk and Sweetener:

Pour in the entire coconut milk can scraping any solids into the pot Add sugar or sweetener and mix until combined

Simmer with Tender Veggies:

Add the rest of your vegetables along with protein if using Bring to a gentle simmer and let everything bubble until the vegetables are just tender and the sauce starts to thicken Fifteen minutes works well but check carrots for softness

Boost and Finish:

If using curry paste peanut butter pineapple or Thai basil stir them in now Let cook for two more minutes Taste and adjust salt If the sauce is too thick add water or a splash of milk to thin

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I absolutely love the creamy richness coconut milk grants this dish Just opening a can brings back memories of cozy weeknights when my family would hover over the stove waiting for the curry to finish The color always made children excited for dinner

Storage Tips

Store cooled leftovers in an airtight container in the fridge up to five days This curry actually tastes even better on day two as flavors meld It also freezes beautifully for two months Portion into small containers so you can reheat just what you want for lunch

Ingredient Substitutions

Switch up the vegetables according to what you have on hand Zucchini mushrooms spinach or frozen mixed veggies all work fine If you do not have curry paste simmer with a pinch of curry powder If you are nut free skip the peanut butter and add a drizzle of olive oil for silkiness

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Serving Suggestions

Spoon over steamed jasmine or brown rice Add a squeeze of lime and a dash of chili flakes if you like heat For a heartier meal top with crispy tofu or grilled chicken Leftover curry also makes a flavorful wrap the next day

Recipe FAQs

→ What vegetables are best for this Thai coconut curry?

Bell peppers, carrots, green beans, snow peas, broccoli, and sweet potato are all flavorful choices. Feel free to mix and match depending on what's available.

→ Can I make this curry with a different protein?

Absolutely. Tofu and black beans work well for plant-based options, but you could use cooked chicken, shrimp, or even chickpeas to suit your preference.

→ How can I thicken or thin out the curry sauce?

To thicken, simmer longer to reduce the sauce, or add a touch of nut butter. To thin, simply add a bit of water or extra coconut milk until your desired consistency is reached.

→ Is this curry very spicy?

The spice level depends on the curry paste you use. Start with a mild paste and adjust to your taste with added paste or chili flakes.

→ What are good garnishes for serving?

Garnish with fresh Thai basil, cilantro, chopped peanuts, or a squeeze of lime for added freshness and flavor.

→ Can I make this dish ahead of time?

Yes, it stores well in the fridge for up to three days and reheats nicely, making it perfect for meal prep or busy weeknights.