Red Thai Curry Vegetables


  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 2 medium carrots, peeled and cut
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 ½ tablespoons Thai red curry paste
  • 1 15-ounce can full fat coconut milk
  • ½ cup water
  • 2 cups thinly sliced kale OR spinach
  • 2 medium roma tomatoes, diced
  • 2 teaspoons pure maple syrup
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 4 cups cooked white or brown rice
  • Salt & pepper
  • Optional: Sriracha hot sauce, fresh chopped basil, cabbage, or cilantro


  1. Prepare the vegetables and have them close by before you heat the pan. Cook your rice according to package instructions.
  2. Heat olive oil in a large skillet over medium high heat. Once it is warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
  3. Now add the bell peppers, carrots, broccoli, and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
  4. Add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved in the coconut milk/water. Now add the kale or spinach and stir it in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened.
  5. Stir in the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice.
  6. Serve immediately with cooked rice and optional toppings.


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