Easy Coconut Red Curry Vegetables
Potatoes and carrots take longer to cook than zucchini, which is the whole problem with a vegetable curry. So I boil them for a few minutes first, drain them, and add them to the skillet later. Everything finishes at the same time and nothing turns to mush. It’s one extra pot. Worth it.
The other thing: fry the curry paste in the oil for a minute before any liquid goes in. It darkens a little and your kitchen starts to smell like a takeout place, and the sauce ends up tasting way deeper than a tablespoon of paste has any right to. Then coconut milk, a little broth, a splash of soy sauce, and let it simmer. I serve it over plain white rice.
Easy coconut red curry vegetables for a weeknight, with potatoes, carrots and zucchini in a creamy sauce. It takes about 40 minutes start to finish. Use whatever firm vegetables are in the fridge, and add a squeeze of lime right before serving if you have one.
Ingredients
Equipment
Method
- Place the potatoes and carrots in a medium saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes, until just barely tender when pierced with a fork — they should not be fully soft yet. Drain and set aside.2 medium potatoes, 2 medium carrots, 1 medium zucchini, 1 tablespoon soy sauce
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 2 to 3 minutes until it begins to soften. Add the zucchini and continue cooking for another 3 to 4 minutes, until it is tender but still holds its shape.1/2 yellow onion, 1 tablespoon olive oil
- Push the vegetables to one side of the pan and add the garlic and red curry paste directly onto the exposed surface. Let them sizzle for about 1 minute, stirring constantly, until the paste deepens in color and turns fragrant. Stir everything together so the paste coats the vegetables evenly.2 cloves garlic, 1 tablespoon red curry paste, 1 tablespoon tomato paste, 1/2 cup vegetable broth
- Add the drained potatoes and carrots to the skillet and stir to combine. Stir in the tomato paste, then pour in the coconut milk and vegetable broth. Season with soy sauce and a pinch of salt. Stir well to bring everything together into a uniform sauce.1 cup coconut milk, salt
- Bring the curry to a gentle simmer over medium-low heat. Cook for 15 to 20 minutes, stirring regularly to prevent the bottom from catching, until the sauce thickens slightly and the vegetables are completely tender. Taste and adjust salt as needed. Spoon over cooked white rice to serve.1 cup white rice
Nutrition
Notes
Use any firm vegetables you have on hand — sweet potato, green beans, or bell pepper all work well in place of or alongside the zucchini. Stir in a squeeze of fresh lime juice just before serving to brighten the whole dish.
You might also like our Easy Creamy Red Lentil Coconut Curry.
made this tonight and my kids actually ate all their vegetables without complaining. served it over rice and we all went back for seconds. definitely making it again
threw in some red pepper flakes and a splash of lime juice at the end, husband said it was restaurant quality. this is going in the rotation for sure
so easy and came together in like 25 minutes. the coconut curry smell while it was cooking had everyone asking whats for dinner. 5 stars
5 stars from us