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Spiced vegetable wok with coconut milk served
Healthy vegetable wok

Thai-Style Coconut Vegetable Curry

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
The world of Thai curries balances freshness and creaminess. Coconut milk is not just liquid, but the fat source in which flavors dissolve. Quick wok cooking preserves vegetable color and vitamins, while curry paste adds complex aroma. A quick 'one-pot' solution for weekdays.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Thai Inspired

Ingredients

Equipment Needed

  • Wok or large, deep skillet
  • Cutting board

Allergen Information

⚠️ Soy (if using soy sauce)

Instructions

1 ✓

Cut vegetables to uniform size. Cut carrots thinner as they take longer to cook.

Tip: Uniform chopping is the basis of wok cooking.
2 ✓

Heat wok with oil. If using curry paste, fry it in oil for 1 minute until fragrant (releasing aromas).

Tip: Frying the paste (blooming) intensifies the flavor.
3 ✓

Toss in hard vegetables (carrots, broccoli stems), stir-fry for 2 minutes. Add softer ones (pepper, broccoli florets), stir-fry another 2 minutes.

Tip: Shake the wok so they don't burn, just sear.
4 ✓

Pour in coconut milk. Bring to boil, reduce heat, and simmer 3-4 minutes until vegetables are 'crisp-tender' (al dente).

Tip: Don't overcook! Vegetables should still have bite.
5 ✓

Squeeze in lime juice (acidity balances coconut fat), sprinkle with cilantro.

Tip: Taste: use fish sauce or soy sauce for umami instead of salt.

Recipe FAQ

Why did the coconut milk separate?
If you boil it too long on high heat, coconut oil can separate. This is often desired in Thai cooking (breaking the curry), but for a smooth sauce, just simmer briefly at the end.

Ingredients

  • 1 lb Mixed Vegetables (broccoli florets, carrot strips, bell pepper)
  • 13.5 oz Coconut Milk (canned)
  • 2 tbsp Red Curry Paste (or soy sauce & ginger)
  • 1 tbsp Oil
  • 1 whole Lime (juiced)
  • 1 bunch Cilantro