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Vegetable coconut curry served in a bowl
Tasty and nutritious vegetarian curry with coconut milk

Easy One-Pot Vegetable Coconut Curry

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
The soul of a Thai curry is the marriage of paste and coconut milk. This dish is about balance: the sweetness of coconut, the heat of the curry, and the freshness of vegetables harmonize perfectly. It comes together in a single pot yet offers a complex flavor profile that warms the soul.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 360 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Wok or Deep Skillet
  • Cutting Board

Allergen Information

⚠️ None

Instructions

1 ✓

Prep the veggies: dice carrots and potatoes into 3/4-inch cubes, trim beans to bite-size, and slice the pepper.

Tip: Cut hard vegetables (potatoes, carrots) to uniform size so they cook evenly.
2 ✓

Finely chop onion, garlic, and ginger. Heat oil in a wok and sauté them until fragrant.

3 ✓

Add the curry paste and stir-fry for 1-2 minutes until it darkens and smells aromatic.

Tip: Spices are fat-soluble; frying them ('blooming') releases flavor better than boiling.
4 ✓

Add a splash (about 1/4 cup) of the thick coconut cream from the top of the can and cook until the oil separates at the edges.

Tip: This technique ('cracking the coconut milk') deepens the flavor.
5 ✓

Add potatoes and carrots, toss to coat, then pour in the rest of the coconut milk. Simmer for 10 minutes.

6 ✓

Add green beans and bell pepper; simmer for another 5-8 minutes until everything is tender.

Tip: Beans and peppers cook faster, so adding them later keeps them crisp-tender.
7 ✓

Serve generously topped with fresh cilantro.

Recipe FAQ

Why does the sauce look split?
In Thai cooking, this is desired! When the coconut oil separates during frying, it indicates the flavors have melded properly ('cracking the coconut').

Ingredients

  • 1 can (13.5 oz) Full-Fat Coconut Milk
  • 2 medium Carrots
  • 2 medium Potatoes
  • 7 oz Green Beans (approx. 1.5 cups)
  • 1 whole Red Bell Pepper
  • 1 medium Red Onion
  • 2 cloves Garlic
  • 1 knob Fresh Ginger (walnut-sized)
  • 2 tbsp Red or Yellow Curry Paste
  • 1 tbsp Vegetable Oil
  • 1 bunch Fresh Cilantro