Vegetable Curry
Thai made simple with red curry paste! This flavorful dish is so yummy and soon became a family favorite.
Servings Prep Time
4-6people 10minutes
Cook Time
20 minutes
Servings Prep Time
4-6people 10minutes
Cook Time
20 minutes
  • 2tbsp Coconut Oil
  • 2tsp minced garlic
  • 3tbsp Thai Red Curry Paste
  • 1tbsp Brown Sugar
  • 1can Coconut Milk
  • 2cups chicken broth
  • 1small yellow onion
  • 1small carrotsliced and quartered
  • 1regular Zucchinisliced and quartered
  • 1 package Rice Noodles
  1. Begin by soaking rice noodles in a bowl of warm water for 30 minutes. Set aside while cooking.
  2. Add coconut oil to deep pan over medium heat. Sautee onions until translucent, add garlic cooking for 2-3 more minutes.
  3. Add red curry paste to pan and mix before adding coconut milk, chicken broth, and veggies. Stir together and then add brown sugar.
  4. Mix all together and bring to a boil. Set heat down to simmer for 15-20 minutes covered, or until vegetables are cooked. (Optional veggies: sliced red peppers, broccoli)
  5. Turn off heat and add rice noodles and mix. Allow to sit for 5-10 minutes to soak in sauce. Serve in a bowl. (Optional: skip the rice noodles completely and serve curry mixture over jasmine rice)