Thai Red Coconut Curry

Tips!

1. Whatever you do, watch your broccoli! Some of the Thai coconut curry recipes I found said to steam your broccoli before cooking it in the coconut milk. I couldn’t disagree more — if you overcook your broccoli, you just make a bunch of mush! Watch the video above and do it just like that.
2. The crushed peanuts are more than just a pretty decoration! They add a roasted, nutty taste that contrasts the smooth and creamy coconut milk — plus they have a beautifully satisfying crunch when you eat them. I even put mine in my air fryer to get an extra roasted and nutty flavor.
3. I tried a few different red coconut curry recipes before I made this version. Most had about half the amount of red curry paste I used here, and, too me, were quite bland. You know what you like — you could easily half or double the amount of curry paste in this recipe.
4. Use Thai basil if you can get it — the taste is quite different than Italian basil. If you can’t get Thai basil, though, just use whatever you can get your hands on. I also use Thai red curry when I can find it.

Thai Red Coconut Curry

This Thai coconut curry is rich and creamy with a beautifuly contrasting roasted peanut flavor — plus it has a delicious and satisfying crunch! Of course, it's whole food plant-based and vegan.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Course: Main Course

Cuisine: Thai

Keyword: brocolli, coconut, curry, rice

Servings: 3

Equipment

• pan
• Sharp knife

Ingredients

  

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• 1 small onion
• 5 cloves garlic minced
• 2 teaspoons ginger grated
• 3 tablespoons red curry paste add more to taste
• 3 cups coconut milk light or regular
• 2 tablespoons soy sauce
• 2 jalapeno peppers diced
• 1 lime juiced
• 1 head broccoli small size (about 2½ cups chopped)
• 1 red bell pepper sliced
• 2 cups spinach or kale chopped
• ¾ cup whole basil leaves Thai basil if you can get it
• 1 tbsp chopped peanuts garnish
• 1 cup cooked rice

Instructions

 

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Prep

• Chop broccoli into bite-sized pieces
  
• Chop spinach or kale
  
• dice garlic
  
• grate ginger
  
• chop onion
  
• slice red bell pepper
  
• dice jalapeno (or other pepper)
  

Cook

• Add garlic, onions, jalapenos, ginger to pan and cook until onions are soft and brown (3 to 5 minutes).
  
• Add coconut milk and red curry paste to the pan and mix until curry paste has dissolved.
  
• Squeeze lemon juice into pan and stir into the mix.
  
• Add chopped spinach/kale, broccoli and whole basil leaves to the pan and cook until the broccoli softens to your liking (don't overcook or the broccoli will get mushy).
  
• Garnish with chopped peanuts and a lime wedge.

Nutrition Information for General Purposes Only

Serving: 3g | Calories: 393kcal (20%) | Carbohydrates: 48g (16%) | Protein: 11g (22%) | Fat: 17g (26%) | Saturated Fat: 14g (88%) | Sodium: 925mg (40%) | Potassium: 1027mg (29%) | Fiber: 9g (38%) | Sugar: 8g (9%) | Vitamin A: 7171IU (143%) | Vitamin C: 260mg (315%) | Calcium: 183mg (18%) | Iron: 4mg (22%)

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