Thai Coconut Curry Vegetable Stew
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 1 can (14 oz) full-fat coconut milk
- 2 cups vegetable broth
- 2 sweet potatoes, peeled and cubed
- 2 carrots, sliced into rounds
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 2 cups fresh spinach
- Juice of 1 lime
- Salt to taste
- Fresh cilantro, for serving
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the onion and cook until softened. Stir in the garlic and ginger, then add the Thai red curry paste and cook for one minute until fragrant. Pour in the coconut milk and vegetable broth, stirring to combine. Add the sweet potatoes and carrots, bring to a simmer, and cook for 15 minutes. Add the red bell pepper and zucchini, then continue simmering for another 10 minutes until all vegetables are tender. Stir in the spinach until wilted. Finish with lime juice and salt to taste. Serve topped with fresh cilantro.
Notes
Make this stew a day ahead so the flavors have time to deepen in the fridge. When reheating, add a small splash of broth if the coconut milk has thickened too much. The spinach is best added right before serving to keep its color and texture, but the rest of the vegetables hold up well during storage.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife