Description
A creamy and fragrant Thai Coconut Curry Stew made with coconut milk, curry paste, chickpeas, and colorful vegetables. Comforting, healthy, and full of flavor.
Ingredients
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
1 teaspoon brown sugar
Juice of 1 lime
Fresh cilantro, chopped
Lime wedges
Cooked jasmine rice or noodles (optional)
Instructions
1. Heat coconut oil and sauté onion, garlic, and ginger until fragrant.
2. Add curry paste and cook for 1 minute.
3. Add carrots, bell pepper, zucchini, cauliflower, and chickpeas.
4. Pour in coconut milk, broth, soy sauce, and brown sugar. Simmer 15–20 minutes.
5. Add lime juice and season to taste.
6. Serve with rice or noodles, topped with cilantro and lime wedges.
Notes
Adjust spice by using more or less curry paste. Tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 290