Vegetable Thai Red Curry

This vegetable thai red curry recipe is easy to make. It uses frozen brown rice, which means that you don’t have to spend any time cooking the rice from scratch. The recipe is very straightforward and easy to follow. You just cook some vegetables, make the sauce and stir in the frozen rice! It can be ready in 30 minutes or less.

Vegetable thai red curry is gluten-free, vegetarian, nut free, dairy free and vegan.

why you’ll love this recipe

• This recipe is also great for meal prep. Simply cook a double batch of the curry and store the leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat the curry in the microwave or on the stovetop.
• If you’re looking for a quick and easy weeknight dinner that is also gluten-free and packed with veggies, this vegetable thai red curry is the perfect recipe for you.
• You can make this recipe in 30 minutes or less.
• Its packed with vegetables and healthy fats.
• It has brown rice which is low in carbs.
• It is easy to make lower carb by using 1/2 cauliflower rice and half brown rice.
• You can add protein such as chicken or sprimp to this vegetable thai red curry if you do not want to have only veggies.

ingredients & substitutions

Peppers and Onion

Onions have a sharp, slightly sweet flavor. Onions are a good source of vitamins, minerals, and antioxidants. They are also low in calories. You can substitute any other type of allium for onion, such as leeks, shallots, or garlic chives.

Bell peppers have a slightly sweet, slightly spicy flavor. Bell peppers are a good source of vitamins, minerals, and antioxidants. They are also low in calories. You can substitute any other type of pepper for bell peppers, such as Anaheim peppers, poblano peppers, or jalapeño peppers in this vegetable thai red curry skillet.

Zucchini

Zucchini has a mild, slightly sweet flavor. Zucchini is a good source of vitamins, minerals, and antioxidants. It is also low in calories. You can substitute any other type of summer squash for zucchini, such as yellow squash or pattypan squash.

Frozen brown rice

Frozen brown rice has a nutty, earthy flavor. Brown rice is a good source of complex carbohydrates, fiber, and nutrients. It is also low in calories and fat. You can substitute any other type of cooked rice for frozen brown rice, such as white rice, basmati rice, or jasmine rice. Just make sure the rice is not uncooked when adding it to the skillet.

Coconut milk

Coconut milk has a rich, creamy flavor with a hint of sweetness. Coconut milk is a good source of healthy fats, vitamins, and minerals. It is also a good source of electrolytes, which can help to keep you hydrated.

You can substitute any other type of plant-based milk for coconut milk, such as almond milk, soy milk, or oat milk. Oat milk is a lower fat option. You can also use lite coconut milk as well for this vegetable thai red curry.

Gluten-free less sodium soy sauce

Soy sauce has a salty, umami flavor. Soy sauce is a good source of protein and sodium. It is also a good source of vitamins and minerals.

You can substitute any other type of soy sauce for gluten-free less sodium soy sauce, such as tamari, or coconut aminos. If you are not gluten free you can use standard soy sauce.

Sweet chili sauce

Sweet chili sauce has a sweet, spicy flavor. Sweet chili sauce is a good source of vitamins and minerals. It is also low in calories.

You can substitute any other type of sweet and spicy sauce for sweet chili sauce, such as sriracha, gochujang, or sambal oelek.

Brown sugar

Brown sugar has a sweet flavor. You can substitute any other type of sweetener for brown sugar, such as white sugar, honey, or maple syrup to sweeten this vegetable thai red curry.

Red curry paste

Red curry paste has a spicy, flavorful taste. Red curry paste is a good source of vitamins and minerals. It is also a good source of antioxidants. You can substitute any other type of curry paste for red curry paste, such as green curry paste, yellow curry paste, or massaman curry paste.

taste & texture

This vegetable thai red curry recipe has a rich, creamy flavor with a hint of sweetness and a bit of spice. The coconut milk gives the dish a smooth and velvety texture, while the vegetables add a bit of crunch. The brown rice provides a hearty and filling base.

directions

Step 1

Heat the olive oil in a large skillet or wok over medium heat. Add the onion, bell peppers, and zucchini and cook until softened, about 5 minutes.

Step 2

Add the frozen brown rice to the skillet and stir to combine. Cook until the rice is heated through, about 2 minutes.

Step 3

In a small bowl, whisk together the coconut milk, soy sauce, lime juice, sweet chili sauce, brown sugar, red curry paste, dried garlic, and dried basil.

Step 4

Pour the sauce into the skillet and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened and the vegetables are tender.

Step 5

Remove the skillet from the heat and stir in the fresh basil. Serve immediately and enjoy!

expert tips & tricks

• For a spicier coconut curry rice, add more red curry paste to taste.
• If you don’t have Thaicoco organic coconut milk, you can use any other brand of coconut milk.
• To make the curry ahead of time, simply cook the rice and vegetables according to the instructions, then stir in the sauce and simmer until thickened. Let the curry cool completely, then store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the curry over medium heat until warmed through.
• Serve the curry with your favorite sides, such as rice, naan bread, or steamed vegetables.
• Store the vegetable thai red curry in airtight containers to prevent freezer burn.
• Label the containers with the date and contents so that you know what they are and when they were made.
• If you are freezing the curry, portion it out into individual containers so that you can easily grab a meal on the go.
• To reheat the coconut curry rice, simply thaw it overnight in the refrigerator or microwave it on high for 2-3 minutes, or until heated through.

how to serve, store and meal prep

When serving vegetable thai red curry, simply scoop it into bowls and garnish with fresh basil. You can also serve it with your favorite sides, such as rice, naan bread, or steamed vegetables.

To store the vegetable thai red curry in the fridge, simply transfer it to an airtight container and refrigerate for up to 3 days. To store it in the freezer, transfer it to a freezer-safe container and freeze for up to 3 months.

When reheating the vegetable thai red curry, you can either microwave it or heat it up on the stovetop. To microwave it, simply place it in a microwave-safe container and heat on high for 2-3 minutes, or until heated through. To heat it up on the stovetop, simply add it to a skillet over medium heat and cook until heated through, stirring occasionally.

To meal prep the vegetable thai red curry, simply cook a double batch of the curry and store the leftovers in portion-controlled containers in the fridge or freezer. When ready to eat, reheat the curry in the microwave or on the stovetop.

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