Thai Red Curry Vegetables

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes


Easy, one pan curry is so tasty, you don’t even need rice or noodles. This dish can be eaten all alone.



  • 1  13 1/2 ounce coconut milk (do not shake before opening)
  • 1/2 cup vegetable stock
  • 4 teaspoons soy sauce or tamari
  • 1 4 ounce jar Thai Kitchen Red Curry Paste
  • 1/2 cup diced onion
  • 1/2 cup red pepper, sliced thin
  • 1 cup broccoli florets
  • 2 cups green beans
  • 1 teaspoon sweet paprika
  • 1 pinch sea salt
  • 1 lime, cut in wedges
  • Fresh Basil for garnish



  • DO NOT SHAKE the can of coconut milk. Spoon 6 Tablespoons of the coconut cream floating on the top of the can and put it in a wok.
  • Pour remaining coconut milk into a medium sized bowl or glass measuring cup.
  • Add vegetable broth and soy sauce to coconut milk and stir.
  • Place wok with coconut cream over medium heat until it begins to bubble.
  • Add onion, red pepper, broccoli and green beans.
  • Stir until vegetables are hot (3-5 minutes)
  • Stir in coconut milk, vegetable broth combination.
  • Bring mixture to a boil, then reduce to simmer.
  • Simmer for 10-15 minutes until vegetables are al dente
  • Add 1/4 of water if it’s too thick.
  • Serve with basil on top and squeeze a lemon wedge on top of each bowl.