Thai Red Curry with Veggies | New Seasons Market

Thai Red Curry with Veggies


For the Curry:

  • 2 tablespoons coconut oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 inch piece ginger, finely chopped
  • 1 small sweet potato, diced
  • 1 large carrot, chopped
  • 1 cup broccoli florets
  • 1 large red bell pepper, chopped
  • 1 teaspoon ground turmeric
  • 3 tablespoons red curry paste (adjust to taste)*
  • 1 splash tamari or coconut aminos
  • 1 tablespoon fish sauce or mock fish sauce (optional)
  • 1 14 oz can full-fat coconut milk


  1. Heat coconut oil in a large pan or wok. Sauté the onions until soft. Add the garlic and ginger and cook for 1-2 minutes more. Add sweet potato and carrot and sauté for 2-3 minutes. Add broccoli and red bell pepper and cook for 2-3 minutes more until broccoli and red bell pepper are tender-crisp. Add turmeric, curry paste, fish sauce, and tamari or coconut aminos, and stir to mix well. Cook for 2-3 minutes and then immediately add coconut milk. Cover and simmer over low heat until potatoes and carrots are tender. Serve over cauliflower rice or spiralized zucchini.


from the NSM Nutrition Team recipe box

This Thai curry recipe is made with traditional Thai red curry paste. If you don’t have red curry paste, green or yellow are also tasty. Also, try experimenting with different veggie combinations—just keep in mind that some veggies cook longer than others. (You may also get creative with how you serve this—over white/brown rice, rice noodles, quinoa, other spiralized vegetables, etc.)

*We like Thai and True brand red curry paste

dairy-free, gluten-free, paleo-friendly, vegan