Thai Red Curry with Vegetables in 5 Minutes
This Thai red curry with vegetables is super healthy, fresh, and quick to make. It’s ready in just 5 minutes—perfect for a weeknight dinner.
4 servings
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
Use any vegetables you have at home—this curry works with everything.
To make it even faster, use pre-chopped veggies.
My go-to curry paste is Thai Kitchen.