Thai Coconut Curry

Photo: Bowl of Thai Coconut Curry
Creamy, sweet, and spicy – this dish showcases some of the best flavors of Thai cuisine.
Yield
3-4 Servings
Vegan
Gluten-Free
Nut-Free
Entrees
Ingredients
  • 1 (13.5-ounce) coconut milk
  • ½ cup vegetable broth
  • ¼ cup soy sauce, tamari, or liquid aminos
  • 1-2 Tablespoons sugar
  • 3-5 Tablespoons Thai curry paste (green or red)
  • ½-¾ cup diced onion
  • ½-¾ cup diced bell peppers
  • ½-¾ cup diced zucchini
  • ½-¾ cup diced sweet potato
  • ½-¾ cup diced Japanese eggplant
  • Juice of 1-2 limes
  • ¼ - ½ cup water (if needed)
  • ½ cup thinly sliced basil leaves
Instructions
  1. Allow coconut milk can to sit undisturbed (unshaken) for at least 30 minutes. You want the cream and liquid to be separate when you open it.
  2. Open can carefully and scoop out about 6 Tablespoons of the thick cream on the top into a large pot. Pour remaining coconut milk into a large mixing bowl.
  3. Stir in vegetable broth, soy sauce, and sugar into the coconut milk in the mixing bowl until the sugar has dissolved. Set aside.
  4. Heat saucepan with coconut cream over medium-high heat until it begins to bubble slightly. Add in 3 Tablespoons of curry paste and whisk until paste dissolves and sauce is smooth. Stir in more curry paste if you would like a spicier dish. Lower heat if needed to prevent coconut milk from burning.
  5. Stir in diced vegetables, tossing to cover vegetables with curry/coconut sauce. Lower heat and let simmer uncovered for 10-15 minutes or until vegetables are tender.
  6. Increase heat and whisk in coconut-broth mixture into pot. Bring to a boil, then lower heat to a simmer.
    Note: If you would like to make curry ahead of time, stop here and allow curry to cool to room temperature. Store in a covered container in the refrigerator for up to a week. When ready to serve, simply heat curry on the stove top until warmed through, then continue on with Step 7.
  7. Whisk in lime juice. If curry is very thick, whisk in water slowly until desired consistency is achieved. Curry should be thick, viscous but pourable.
  8. Garnish with sliced basil. Serve with rice or noodles. Enjoy!