Thai Red Vegetable Curry

I love trying new curry recipes. It’s always fun to change up the flavors in the sauces and the combinations of vegetables and textures in the dish. I typically use curry powder for my curries, which has a smokey flavor, but this time I tried red curry paste and added creamy coconut milk for a new flavor experience.

This dish was developed at the end of the week (aka my fresh vegetable options are limited in my fridge), so I resorted to a few of my emergency on-hand bags of frozen veggies. I think it turned out the better for it! This recipe is great for nights when you’re out of fresh produce but still need a healthy and delicious dinner option. You can switch up the types of vegetables you add depending on what you have and what you like!

1 Tbsp olive oil
4 cloves garlic, minced
1/2 Tbsp ground ginger
1/2 medium yellow onion, chopped
3 Tbsp Thai Kitchen curry paste
1 can coconut milk
1 large sweet potato, peeled and diced
1/2 green pepper, diced
1 can chickpeas, drained and rinsed
1/2 cup frozen chopped kale
1/3 cup frozen peas
2 Tbsp lime juice
1 Tbsp soy sauce
1/2 Tbsp brown sugar
Cooked basmati rice, for serving
Chopped fresh basil, for serving

Heat a large saucepan or deep skillet over medium heat. Once hot, add the olive oil, garlic, and onion. Cook, stirring frequently, for 3 to 4 minutes or until the onion is softened and starting to brown. Add the ginger and curry paste, stir, and cook for 1 more minute. Add the coconut milk and stir until the sauce is evenly incorporated. Add the sweet potato, green pepper, and chickpeas. Increase the heat to medium high and bring to a simmer. Let simmer for 5 minutes, and then add the kale and peas. Stir in the lime juice, soy sauce, and brown sugar.  Simmer 3 to 5 additional minutes. Serve warm with rice and a sprinkle of fresh basil.

Serves 3

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