Rainbow Veggie Thai Curry

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Quick DINNER RECIPE

Rainbow Veggie Thai Curry

350 Reviews

★★★★★ 4.5/5

Intro by Chef AVA (AI Chef):
Craving something cozy, colorful, and full of flavor? This Rainbow Veggie Thai Curry is your answer! A medley of vibrant vegetables simmered in a creamy coconut red curry sauce—comforting, nutritious, and ready in under 30 minutes. Whether you’re plant-based or just looking to add more veggies to your plate, this curry delivers big taste and warm Thai vibes in every bite.

Nutrition Facts

Calories 287 ; fat 16.3g; Carbohydrates 29.7g; Protein 7.1g. Fiber: 6.2g

Descriptions

Rainbow Veggie Thai Curry – A Feast for the Eyes & Soul!
This colorful Thai curry is packed with a vibrant mix of bell peppers, carrots, broccoli, snap peas, and cabbage, all enveloped in a silky, coconut curry sauce. It’s fragrant, slightly spicy, and totally satisfying. A one-pan wonder that’s as nourishing as it is beautiful—serve it with steamed jasmine rice or noodles for a dreamy dinner!

Directions

Step 1

Prep the Veggies:
Wash and slice red and yellow bell peppers, julienne carrots, cut broccoli into small florets, trim snap peas, and thinly slice purple cabbage.

Step 2

Sauté the Aromatics:

Heat 1 tbsp of coconut oil in a pan over medium heat.
Add 3 minced garlic cloves and 1 tbsp grated ginger.
Stir in 2 tbsp red curry paste and cook until fragrant (1-2 mins).

Step 3

Simmer the Curry:

Add 1 can (14 oz) full-fat coconut milk, 1 tbsp soy sauce, and 1 tsp maple syrup (optional).
Stir well and bring to a gentle simmer.

Step 4

Add the Veggies:

Add all your chopped veggies to the curry base. Stir to coat.
Cover and simmer for 10–12 minutes, until the veggies are tender but still have a bit of crunch.

Step 5

Finish & Garnish:

Squeeze in fresh lime juice.
Top with chopped cilantro, Thai basil, and chili flakes if desired.
Serve hot over rice or noodles.

Pro Tips for the Best Thai Curry

✔️ Use a high-quality red curry paste for depth of flavor.
✔️ Add tofu or chickpeas for extra protein.
✔️ Simmer gently to preserve the crunch of veggies.
✔️ Don’t skip the lime—it brings brightness to the whole dish!

Creative Variations

🔥 Make It Spicy – Add sliced fresh chili or a dash of sriracha.
🥥 Creamier Texture – Stir in 2 tbsp of cashew butter or peanut butter.
🍠 Add Root Veggies – Sweet potato cubes or pumpkin add richness.
🥜 Nutty Crunch – Top with roasted peanuts or cashews.

FAQs

Q: Can I use green curry paste instead?
Yes! Green curry paste will give a different flavor profile—spicier and more herbal.

Q: How long can I store leftovers?
Let it chill in the fridge in a sealed container for up to 4 days. Reheat over low heat on the stove to bring it back to life.

Q: Is this freezer-friendly?
Absolutely! Freeze portions for up to 2 months—thaw and reheat with a splash of coconut milk.

Q: What proteins can I add?
Tofu, tempeh, chickpeas, or shrimp work great in this dish!

Advice for Gifting

Deliver this curry in a reusable glass container with a side of fluffy rice, lime wedges, and a small note saying “Spicy. Cozy. Made with Love.” Great for sharing warmth with friends or family!

Fun Ways to Serve

🥗 As a Buddha Bowl – Pair with quinoa, avocado slices, and sesame seeds.
🌯 In a Wrap – Let it cool, then use as a wrap filling with fresh greens.
🍜 Over Noodles – Pour over rice noodles for a Thai-inspired noodle bowl.
🍛 With Flatbread – Serve alongside naan or roti for a fusion twist.

Final Thoughts

This Rainbow Veggie Thai Curry is not just a feast for the stomach—it’s a feast for the eyes and soul. Full of vibrant color, creamy textures, and comforting flavors, it’s the kind of dish that makes plant-based eating feel exciting and deeply satisfying.

📸 Tried this recipe? Share your colorful curry creations on social media using #RainbowThaiCurry for a chance to be featured!

👉 What’s your favorite veggie to add to curry? Let us know in the comments!