Vegetable Coconut Thai Curry with Jasmine Rice

Name: Vegetable Coconut Thai Curry with Jasmine Rice
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 tablespoons coconut oil; 1/2 medium yellow onion (, diced); 2 large cloves garlic (, minced); 1 thumb-size piece fresh ginger (, minced); 1 5- inch stalk lemongrass (, microplaned or finely grated); 2 bell pepper (, any favorite); 1 head baby bok choy (, chopped); 1 cup thinly sliced crimini mushrooms; 1/2 small jalapeno (, seeds removed, chopped fine); 2 cups chopped cauliflower; 1 cup halved snap peas; 1 cup chopped zucchini; 2 teaspoon red curry paste; 2 teaspoon green curry paste; 2 teaspoon yellow curry powder; 1/2 teaspoon crushed red pepper flakes (, or more to taste); 1 tablespoon fish sauce; 28 ounces coconut milk; 2 tablespoons peanut butter (, or almond butter); 1 tablespoon honey (, to taste); Sea salt and freshly cracked pepper (, to taste); 3 cups cooked Jasmine rice; Cilantro leaves (, for garnish); Fresh lime wedges (, for garnish)

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Prep Time: 30 minutes

Cook Time: 25 minutes

Total: 55 minutes

Servings: 6

Author : Judy Purcell

easy coconut curry thai curry vegetable curry recipe

Vegetable Coconut Thai Curry with Jasmine Rice

Instructions

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Step 1

Start jasmine rice and cook according to package instructions or follow advice in NOTES.

Step 2

Melt coconut oil in a large sauce pan over medium heat. Add onion, garlic, and ginger and sauté until tender, about 4 minutes. Add the peppers, mushrooms, lemon grass, bok choy, jalapeño and other vegetables and cook over medium-high heat until vegetables wilt and soften, stirring occasionally.

Step 3

Add the curry pastes and powder; stir into vegetables and cook 1 to 2 minutes until spices are fragrant and fully integrated. Sprinkle fish sauce over the vegetables and add coconut milk, peanut butter, and honey; stir to incorporate.

Step 4

Bring to a simmer over medium heat for 10-12 minutes to reduce and thicken sauce. Add salt and pepper, taste, taste, and taste again until it reaches the right ZING. Serve over jasmine rice, garnish with fresh cilantro and a slice of fresh lime.

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