Veggie Red Curry

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When you’re sick of the same ‘ol stir fry, try making a curry for dinner. It was way more simple than most people think. What we love about making curry is that it is super versatile. Whatever vegetables you have lying around make a great foundation for a curry. We love to add snap peas, red peppers, onion, bok choy and portobello mushrooms! Optional: Pick your meat or seafood (you can even use your leftovers!) for a protein punch.


– 2 Tablespoons coconut oil

– 1 Knob of ginger, grated

– 1 Clove of garlic, minced

– 3 Cups sliced vegetables

– 1 can coconut milk

– 3 Teaspoons red curry paste

– 1/3 cup water

– Garnish: Rice wine vinegar, crushed red pepper flakes, fresh cilantro


Add some coconut oil into a skillet. Saute one clove of garlic and one knob of ginger for about 30 seconds and become fragrant. Add your vegetables and saute for about 3-4 minutes. Then, add one can of coconut milk, 3 teaspoons of red curry paste, salt, pepper and 1/2 cup of water. Bring to a light boil and then reduce to a simmer. Cook for an additional 7-10 minutes until veggies are cooked and the sauce has reduced slightly.

Serve over jasmine rice and top with a splash of rice vinegar, red pepper flakes and fresh cilantro. Pair with a glass of white wine and enjoy!

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