Thai Vegetable Curry

Thai curry is such an easy dish to prepare, and I love being able to modify the recipe however I like as far as what I add in to it. You can use whatever combinations of vegetables you want, and I often add in tofu as well. This doesn’t take long to prepare – waiting for the rice to finish up in the rice cooker is the longest part!

  • 1 can coconut milk (we have been choosing a light version, but it is personal preference)
  • 1/2 cup vegetable bullion
  • curry paste (usually comes in a small jar or can – this will be to taste)
  • assorted vegetables (for example: bell pepper, zucchini, carrots, bamboo shoots, baby corn, snow peas, water chestnuts)
  • 1/4 cup fresh basil leaves – I have trouble finding decent fresh basil in winter, so my second option is frozen, not dried basil)
  • Cooked Jasmine Rice (I usually make a full batch in the rice cooker, since I don’t mind having leftovers and it is more eco-friendly to make whole batch)
  • optional: Firm tofu, cubed (you can buy a block and cube it, or sometimes you can find pre-cubed)
  • optional: 2 tablespoons brown sugar – I usually see this in thai curry recipes. I personally don’t like a sweeter taste, so I leave this out.

I usually get my rice started in the rice cooker first, because that takes the longest to cook.

Prep your tofu. I choose a firm tofu, and I don’t always press or drain it if I don’t have time. You can also find pre-cubed tofu.

If the tofu is not cubed, cut it into cubes.

Prep your veggies – wash and cut up as needed.

These are the kinds of curry sauces we use, which we find at the grocery store or Chinese Grocery in our town (cheaper than you can find on Amazon, but it depends on where you can find it). This is one of my favorites, but I enjoy trying different kinds.

They all have different flavors, and there are lots of other kinds out there as well. My daughter has a nut allergy, so keep in mind that a lot of Thai products are not nut-safe, so be sure to read the labels carefully.

Mix the coconut milk, vegetable broth, and curry paste together. I usually start with one tablespoon and add in more depending on flavor and heat.

Add in your tofu, and simmer together for a little bit.

I think this recipe is different almost every time we make it, depending on what vegetables we have on hand and what we are in the mood for.

Add in your veggies and cook as needed. You will need to time this according to your vegetables. For example, if you used carrots, those may need to cook for a little while before adding something like snow peas. I often just add in sugar snap peas or snow peas right at the end, without actually cooking them.

When you have all of your ingredients added in, check the sauce, adding in more curry paste if desired. Depending on the sauce, you may need to add salt to taste, as well.

Serve with, or over rice.


What do you think?

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  • Kristine Nicole Alessandra
    January 27, 2020

    Looks really delicious. I can’t believe it is that easy to make. I will include this in our next week’s meal plan! Thanks for the recipe.

  • Nina
    January 27, 2020

    This sounds so delicious! I often crave Curry in the winter time so this is perfect for this time of year. Thanks for sharing the recipe!

  • Loril Bosworth
    January 27, 2020

    I have been thinking of making a vegetable curry. This recipe looks great! I would also leave out the sugar!

  • Brandy Ellen Writes
    January 27, 2020

    I’ve never had a Thai Vegetable Curry recipe before. Looks like a tasty meal idea to try when I’m eating alone for dinner.

  • Kelsey
    January 27, 2020

    This looks absolutely delicious – I love curry and both my husband and I love super flavorful foods!

  • Christie Adams Design
    January 27, 2020

    This looks so amazing!! Saving this for a dinner this week!!

  • Felic Duran
    January 28, 2020

    I love this recipe! We also don’t don’t use sugar in curry, but as you mentioned we also see that a lot in curry recipes. We enjoy more of a savory or spicy curry usually. If we ever want something sweet, we use canned coconut milk or something similar to achieve that. My family of 4 is vegan and always looking for new recipes to play with! That’s an interesting tofu press. Is it hard to keep sanitary due to it being wood? We’ve only ever used the plastic and metal ones. It looks beautiful nonetheless! Definitely can’t wait to try some of your recipes!

  • Neely Moldovan
    January 28, 2020

    This sounds so delish! I would love to try it sometime!

  • Melissa Cushing
    January 28, 2020

    This does look really good and I would for sure give it a try 🙂 I always love trying new things and this looks really good !

  • Ashlee
    April 12, 2020

    This looks like a really yummy and simple recipe. I am not the biggest tofu fan, but I would give this recipe a try. Thanks for sharing!

    Ashlee |

  • Emily
    April 12, 2020

    this looks delicious! I am really into making curries at the moment and its a bonus that your recipe is also vegan. yum

  • littlemisadvencha
    April 12, 2020

    I love Thai foods and curry at the same time. This is a perfect combination! I will surely love this. It looks delicious plus paired with sticky race!

  • Kuntala Bhattacharya
    April 12, 2020

    I love veggies and the curry seems healthy and delicious. You have shared a nice recipe. I can try out. Cooking enlivens the mind especially when we are staying at home in a lockdown situation.

  • Dominique Walton Brooks
    April 13, 2020

    This looks really good. I haven’t had a lot of success cooking with tofu in my household. Maybe this will be the breakthrough recipe! LOL

  • the joyous living
    April 13, 2020

    i love the idea of adding snow peas! i hadn’t thought of snow peas in my stir fry or curry. thanks so much.

  • Rhea
    April 13, 2020

    aww, Looks tasty! all the ingredients currently present from my kitchen right now! I may not have the curry paste however I have it in powder form. would definitely try this on my next menu. Thanks for sharing.

  • Foodie Find Home
    April 13, 2020

    This dish looks lovely. I will try it this week, but trade the coconut milk for something else because my sister in law is allergic. I do think she’ll enjoy this dish since we are both trying to eat more vegetarian like.

  • Nina
    April 13, 2020

    I am going to try out this recipe. I love corn. it looks delicious.

  • Lavern
    April 13, 2020

    Looks like this Thai curry dish turned out delicious! I would love to try this!

  • Emman Damian
    April 14, 2020

    Your Thai Vegetable Curry looks so yummy! I hope I can cook this dish next week. Sounds so good!

  • Myrah Duque
    April 15, 2020

    Wow, this Thai Vegetable Curry recipe looks amazing! I’ve never eaten it, I will definitely need to make it!

  • Elicit Folio
    April 15, 2020

    Tried this recipe today and it was soooo good! Very flavorful and easy to make. This is a keep for sure.

  • Shannon Gurnee
    April 15, 2020

    This looks like a yummy recipe. I would definitely be willing to try this out. Thanks for sharing.

  • Angel
    June 25, 2021

    That looks so yummy and easy to make! Thanks for sharing this recipe!!

  • Danielle
    June 25, 2021

    Yum! I love curry and this recipe looks delicious.

  • Lavanda Michelle
    May 1, 2024

    I love how versatile it is with the veggies and tofu. Plus, the tip about finding curry sauces at the local Chinese grocery was a total lifesaver.