Thai Curry with Vegetables
This Thai curry is so versatile and easy to make at home! Feel free to change up the curry paste, vegetables and grains you serve it with! This recipe is vegetarian, vegan, and gluten free for all to enjoy! Double the recipe as it makes great left overs!
Ingredients
- 1.5 cups brown jasmine rice or basmati rice is traditional but try quinoa, farro or barley
- 1 tablespoon olive oil extra virgin
- 1 small white or yellow onion chopped, about 1 cup
- 3 cloves garlic pressed or minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons Thai curry paste massaman used here, red and yellow are also favorites
- 1 white sweet potato orange or purple also work
- 3 carrots peeled and sliced on the diagonal
- 1 cup green beans
- 1 can chickpeas
- 1 can coconut milk
- 1.5 teaspoons honey coconut sugar can be substituted
- 1/2 cup water
- 1 tablespoon coconut aminos or soy sauce
- 2 teaspoons rice vinegar or lime juice
- 1 lime for garnishing
- cilantro for garnishing
- salt to taste
Instructions
- Cook rice as package instructed and set aside.
- Warm a large skillet with deep sides or a dutch oven over medium heat. Once it's hot, add the olive oil and onion. Sprinkle with a pinch of salt and cook until the onion is softened, stirring often, about 5 minutes.
- Add ginger and garlic, cook until fragrant, about 30 seconds. Add the sweet potato and carrots. Then add the curry paste and cook, stirring often for 2 minutes.
- Add the coconut milk, water and honey. Stir until well combined and color deepens. Bring the mixture to the a gentle simmer and over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until sweet potato and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally.
- Add green beans and chickpeas to the pot and stir until warmed.
- Remove the pot from heat and season with coconut aminos or soy sauce and rice vinegar or lime juice. Add salt (about 1/4 to 1/2 teaspoon). If the curry needs a little more punch, add 1/2 teaspoon more coconut aminos, or for more acidity add 1/2 teaspoon more rice vinegar.
- Divide rice and curry into bowl and garnish with cilantro, lime, and/or chili flakes. Enjoy!
Notes
Feel free to change up the vegetables you use in the curry! The recipe calls for about 3 cups of vegetables. Bell peppers, potatoes, kale, broccoli, and mushrooms are just some of our favorite additions! Experiment to see what ones you love the most!