Thai Coconut Curry With Veggies Recipe

Name: Thai Coconut Curry With Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 12 medium onion, chopped; 2 cups broccoli florets; 2 medium carrots, thinly sliced crosswise; 1 cup canned baby corn, rinsed and drained; 14 ounces firm tofu, drained and cut into 1/2-inch cubes; 1 cup low sodium vegetable broth; ⅔ cup light coconut milk; ⅓ cup fat-free evaporated milk; 2 teaspoons red curry paste (Thai or Indian-style); ½ teaspoon coconut extract; 2 tablespoons cornstarch; 3 tablespoons water; 2 teaspoons grated lime zest; 1 tablespoon fresh lime juice

Servings: persons

2 teaspoons canola oil
12 medium onion, chopped
2 cups broccoli florets
2 medium carrots, thinly sliced crosswise
1 cup canned baby corn, rinsed and drained
14 ounces firm tofu, drained and cut into 1/2-inch cubes
1 cup low sodium vegetable broth
⅔ cup light coconut milk
⅓ cup fat-free evaporated milk
2 teaspoons red curry paste (Thai or Indian-style)
½ teaspoon coconut extract
2 tablespoons cornstarch
3 tablespoons water
2 teaspoons grated lime zest
1 tablespoon fresh lime juice

1
Heat a large nonstick skillet over medium-high heat.
2
Pour the oil into the skillet and swirl to coat the bottom.
3
Cook the onion for 1 to 2 minutes, or until tender-crisp.
4
Stir in the broccoli, carrots, corn, and tofu; cook for 2 to 3 minutes, or until the broccoli and carrots are tender-crisp.
5
Stir in the broth, coconut milk, evaporated milk, curry paste, and coconut extract.
6
Reduce the heat and simmer, covered, for 2 to 3 minutes, or until the vegetables are tender.
7
Put the cornstarch in a cup.
8
Add the water, stirring to dissolve.
9
Pour into the skillet.
10
Cook the mixture over medium-high heat for 1 to 2 minutes, or until thickened, stirring occasionally.
11
Stir in the lime zest and juice.
12
Remove from the heat.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons canola oil, 12 medium onion, chopped, 2 cups broccoli florets, 2 medium carrots, thinly sliced crosswise, and more.

Yes, Thai Coconut Curry With Veggies falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Coconut Curry With Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions