One-Pot Thai Coconut Curry Stew

Warm, comforting, and full of vibrant flavor, this Thai Coconut Curry Stew brings together the best of Thai-inspired cooking in one hearty bowl. With creamy coconut milk, aromatic curry paste, and tender vegetables, it’s a satisfying meal that feels like a warm hug. This stew is both flavor-packed and nourishing, perfect for cozy nights, easy weeknight dinners, or when you want something healthy yet indulgent.

Why You’ll Love This Recipe

• Creamy coconut broth bursting with Thai flavors
• Naturally dairy-free and gluten-free
• Packed with colorful vegetables and protein
• Quick to make in one pot
• Perfect balance of spicy, savory, and sweet

Ingredients

For the Stew

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 large carrot, sliced
• 1 red bell pepper, sliced
• 1 zucchini, chopped
• 1 cup cauliflower florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon brown sugar
• Juice of 1 lime

For Garnish

• Fresh cilantro, chopped
• Lime wedges
• Cooked jasmine rice or rice noodles (optional)

Step-by-Step Instructions

1. Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Add onion and cook for 2–3 minutes until soft. Stir in garlic and ginger, cooking for another minute until fragrant.
2. Add Curry Paste: Stir in red curry paste and cook for 1 minute to release its flavor.
3. Add Vegetables & Chickpeas: Add carrots, bell pepper, zucchini, cauliflower, and chickpeas. Stir well to coat everything with the curry mixture.
4. Pour in Coconut Milk & Broth: Add coconut milk, vegetable broth, soy sauce, and brown sugar. Bring to a simmer and cook for 15–20 minutes until vegetables are tender.
5. Add Lime Juice & Adjust Seasoning: Stir in lime juice, taste, and adjust salt, sugar, or spice to your preference.
6. Serve & Garnish: Serve hot, topped with chopped cilantro and lime wedges. Enjoy it alone or with rice or noodles.

Tips & Variations

• Add protein: Stir in tofu, shrimp, or chicken for a heartier stew.
• Spice level: Use mild curry paste or add extra for more heat.
• Vegetable swaps: Try sweet potatoes, spinach, or snap peas.
• Creamier texture: Stir in an extra half cup of coconut milk at the end.
• Storage tip: This stew tastes even better the next day as the flavors deepen.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Cool completely and freeze for up to 2 months.
• Reheat: Warm gently on the stove or in the microwave until heated through.

Serving & Pairing Ideas

• Serve With: Steamed jasmine rice, brown rice, or noodles
• Top With: Fresh herbs, toasted coconut, or chili flakes
• Pair With: Cucumber salad or Thai spring rolls
• Drink Pairing: Iced tea or coconut water for a refreshing balance

Frequently Asked Questions

Can I make this stew ahead of time?

Yes! It stores beautifully and tastes even better after sitting overnight.

What kind of curry paste should I use?

Red curry paste gives a balanced heat, but you can use green curry paste for a spicier version or yellow for a milder one.

Can I make it without coconut milk?

You can use cashew cream or almond milk, though coconut milk gives the best authentic flavor and texture.

How do I make it thicker?

Let it simmer uncovered for a few minutes, or stir in 1 tablespoon of cornstarch mixed with water.

Ready to Make It?

This Thai Coconut Curry Stew is creamy, colorful, and full of bold Thai-inspired flavors. It’s simple, nourishing, and perfect for both weeknight dinners and cozy weekends. Grab your spoon, and get ready for a bowl of comfort that will warm you from the inside out.

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