Red Thai Curry Vegetable Stew

This Red Thai Curry Vegetable Stew is thick, packed with veggies, and so satisfying. The spicy coconut milk broth is flavorful and delicious.




Garlic and Ginger Oil Vegetables Red Thai Curry Paste Coconut Milk Scallions Seasonings

4 servings

30 minutes

Step 1

To a large skillet, add the oil, garlic, and ginger. Cook for 30 seconds.

Step 2

Now add the vegetables and cook for about 5 minutes, until they start to soften.

Step 3

At this point, add the red Thai curry paste and coconut milk. Bring to a boil, reduce the heat to low, and simmer for about 7-8 minutes, or until the vegetables get to the desired doneness.

Step 4

Finally, add the scallions, soy sauce, lime juice, brown sugar, and salt. Stir and cook for another minute. Serve over rice or rice noodles. Enjoy!

How to Store

Store this Red Thai Curry Vegetable Stew in an airtight container when it has cooled. It can stay in the fridge for up to 5 days.