About this recipe
This Thai red curry with vegetables is one of the fastest, freshest, and healthiest meals you can make. Ready in just 5 minutes, it’s loaded with crisp-tender veggies, chickpeas, and coconut curry sauce. Perfect for busy weeknights or when you’re craving something cozy but light. It is also the ideal situation to clean your fridge, because it will taste amazing with any vegetable you eat it with.
Why will you love this recipe
- Ready in just 5 minutes (seriously).
- Healthy, vegan, and naturally gluten-free.
- Packed with flavor thanks to Thai red curry paste.
- Easy to customize with whatever veggies you have on hand.
- Works for meal prep or quick lunches.
ingredient notes
- Thai red curry paste – I buy it, for real. Store-bought is great.
- Coconut milk – Canned full-fat coconut milk.
- Vegetables – Zucchini noodles, shaved Brussels sprouts, or any leftover roasted veggies.
- Protein – Chickpeas are quick and filling, but you can swap for tofu, chicken, or even fish.
- Crunch + garnish – Almonds, cilantro, avocado, and a squeeze of lime.
How to make it
- In a pot, heat coconut oil and sauté garlic + ginger.
- Add curry paste and stir until fragrant.
- Slowly pour in coconut milk and water. Add salt. Simmer 3 minutes.
- Serve curry base in a bowl and top with zucchini noodles, chickpeas, Brussels sprouts, avocado, cilantro, and almonds.
- Finish with fresh lime juice.
Variations
- Green curry: Swap red curry paste for green curry paste.
- Roasted veggies: Use leftover roasted sweet potatoes, carrots, or cauliflower.
- Noodle swap: Try rice noodles or soba instead of zucchini noodles.
Variations
Noodle swap: Try rice noodles or soba instead of zucchini noodles. Or serve over quinoa or brown rice.
Green curry: Swap red curry paste for green curry paste.
Roasted veggies: Use leftover roasted sweet potatoes, carrots, or cauliflower.
Thai Red Curry with Vegetables in 5 Minutes
Equipment
- 1 4 qt pot
Ingredients
- 1 tbsp coconut oil
- 2 garlic cloves minced
- 1 tsp fresh ginger minced
- 2 tbsp Thai red curry paste
- 1 ½ cups coconut milk or 1 can
- 1 ½ cups water
- Pinch of salt
For serving:
- 3 zucchinis spiralized into noodles
- 1 ½ cups cooked chickpeas
- 1 cup shaved Brussels sprouts
- ½ cup chopped cilantro
- ¼ cup chopped almonds
- 1 –2 avocados sliced
- Fresh lime juice
Instructions
- Heat coconut oil in a pot. Add garlic and ginger, sauté until fragrant.
- Stir in curry paste. Gradually add coconut milk and water. Season with salt. Simmer 3 minutes over medium heat.
- To serve, pour curry into bowls and top with zucchini noodles, chickpeas, Brussels sprouts, avocado, cilantro, and almonds.
- Squeeze fresh lime juice over the top before eating.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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