If you're a fan of curry, you're going to love this Simple Thai Red Curry with Vegetables! I've used curry powder in past recipes, but I've never attempted to use Red Curry Paste. It's always a little scary to cook with new flavors, spices, or ingredients.. but Red Curry Paste is actually really easy to use! It's flavorful, and has rich, creamy broth made with full fat coconut milk, water, spices, and Red Curry Paste. This recipe is great for anyone who is Vegetarian, Vegan, Paleo, Whole30, or just LOVES CURRY.
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What I love about this recipe!
What I love about this recipe is that it's really versatile - I made it vegetarian style because I've been trying to incorporate more plant based meals throughout the week, but you can certainly add chicken! (See FAQ section for more details.) You can also swap the spaghetti squash for other gluten-free options like rice noodles or basmati rice! (If you're not Paleo or on Whole30.) Don't let the ingredients list intimidate you, once you get all the vegetables prepped, it really doesn't take a lot of effort to cook this recipe! (I promise!!)
🍴Recipe Ingredients
Spaghetti Squash
- Spaghetti Squash
- Olive oil - You can also use coconut oil, butter, ghee, or avocado oil!
- Salt
- Black Pepper
Vegetables
- Sliced Red Peppers - You can use any sweet peppers, but I love the red color in this recipe!
- Diced Onion
- Chopped Cauliflower Florets
- Green Beans (sliced in half) - You can use fresh or frozen green beans! Make sure to remove the stem if you use fresh green beans.
Broth + Seasoning
- Full Fat Coconut Milk - I usually get the brand Native Forest because it's
- Filtered Water
- Red Curry Paste - I used the brand "Thai Taste." I didn't find it to be too spicy! I've heard other brands can be spicier, so keep that in mind when making this recipe.
- Basil Leaves - They can be fresh or frozen! I like to freeze leftover herbs from my garden, but you can buy it fresh from the store!
- Cloves of Garlic - Minced or sliced thinly. I have not tested this recipe using garlic powder, but if that's all you have on hand just add it when you add in the rest of the spices! (About ½ teaspoon.)
- Salt
- Black Pepper
🍴Recipe Instructions
Spaghetti Squash
- Start by baking your spaghetti squash. If you have trouble cutting them in half, pop them in the oven for about 10-15 minutes while the oven is preheating. Once it's warm, remove the spaghetti squash and carefully slice it in half the long way. Remove the seeds from the middle, then rub your olive oil, salt, and black pepper into the hollow center.
- Next Place all four halves face down on a baking sheet. (I like to line mine with parchment paper.) Bake at 375° for about 45-55 minutes depending on how big they are. If you want your noodles on the softer side I would bake closer to an hour. The tops should start to get a little golden brown. They should be done around the same time as your main dish!
- After you remove the spaghetti squash halves from the oven, flip them over and use a fork to "fluff" up the noodles. Start on the outer edges and scrape down towards the center. You can serve your curry inside the spaghetti squash or add it to a bowl and put the curry on top!
Prepping Vegetables
- While the spaghetti squash bakes, start preparing your vegetables. Slice peppers, chop cauliflower, dice onion, thinly slice or mince garlic, and chop your green beans in half. Once they're prepped, turn your burner to medium/high heat.
- Once it's preheated you can add your onions to the pan. If it's non-stick you don't need to add any oil, but if it's not you can add a teaspoon of olive oil or coconut oil. Cook the onions until they're translucent.
- Next add in your garlic and curry paste. Stir for about a minute, then pour in the rest of your vegetables - cauliflower, green beans, and red peppers.
Broth
- Once you've mixed the vegetables around for a minute or so, add your coconut milk, water, basil leaves, salt, and black pepper. Stir again, and then cover the pan. Turn your burner to medium/low and let it simmer for 30 minutes.
What to serve with this dish
My personal favorite is spaghetti squash, but you have other options! It's also delicious served over rice - jasmine rice, basmati rice etc. You can also serve it with your favorite gluten-free noodles! I would suggest rice noodles for this particular recipe.
Frequently Asked Questions
Most of them are vegan, and the one I used is! Just check the back to make sure it does not have fish sauce.
Yes of course! I would suggest adding chicken breast or chicken tenders if you would like to add meat to this recipe. If you use chicken breast make sure to chop it into cubes. Add it when the onions are cooking. Follow the rest of the directions as is.
Leftovers should be stored in an air tight glass container in the refrigerator - after about 5 days I would put them in the freezer! If you made spaghetti squash, I suggest storing that in a separate container.
Helpful Kitchen Tools
- Large Sauté Pan with Cover - Make sure your pan has a cover for the final step of this recipe.
- Garlic Mincer - Optional, but if you don't want to slice your garlic it comes in handy!
- Baking Sheet - If you're making this dish with spaghetti squash you will need a large baking sheet to roast your squash!
- Parchment Paper - I suggest lining your baking sheet with parchment paper.
More recipes you'll love!
Simple Red Thai Curry with Vegetables
Equipment
- Large Saute Pan
- Garlic Mincer
- Baking Sheet
- Parchment Paper
Ingredients
Spaghetti Squash
- 2 Spaghetti Squash
- 2 Teaspoons Olive oil You can also use coconut oil, butter, ghee, or avocado oil!
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
Vegetables
- 6 Cups Sliced Red Peppers You can use any sweet peppers, but I love the red color in this recipe!
- 1 Sweet Onion Diced
- 4 Cups Chopped Cauliflower Florets
- 3 Cups Green Beans sliced in half You can use fresh or frozen green beans! Make sure to remove the stem if you use fresh green beans.
Broth + Seasoning
- 1 13.5 oz. Can Full Fat Coconut Milk
- ½ Cup Filtered Water
- 3 Tablespoons Red Curry Paste I used the brand "Thai Taste." I didn't find it to be too spicy! I've heard other brands can be spicier, so keep that in mind.
- ¼ Cup Basil Leaves They can be fresh or frozen! I like to freeze leftover herbs from my garden, but you can buy it fresh from the store!
- 4-6 Cloves of Garlic Minced or sliced thinly.
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
Instructions
Spaghetti Squash
- Start by baking your spaghetti squash. If you have trouble cutting them in half, pop them in the oven for about 10-15 minutes while the oven is preheating. Once it's warm, remove the spaghetti squash and carefully slice it in half the long way. Remove the seeds from the middle, then rub your olive oil, salt, and black pepper into the hollow center.
- Next Place all four halves face down on a baking sheet. (I like to line mine with parchment paper.) Bake at 375° for about 45-55 minutes depending on how big they are. If you want your noodles on the softer side I would bake closer to an hour. The tops should start to get a little golden brown. They should be done around the same time as your main dish!
- After you remove the spaghetti squash halves from the oven, flip them over and use a fork to "fluff" up the noodles. Start on the outer edges and scrape down towards the center. You can serve your curry inside the spaghetti squash or add it to a bowl and put the curry on top!
Prepping Vegetables
- While the spaghetti squash bakes, start preparing your vegetables. Slice peppers, chop cauliflower, dice onion, thinly slice or mince garlic, and chop your green beans in half. Once they're prepped, turn your burner to medium/high heat.
- Once it's preheated you can add your onions to the pan. If it's non-stick you don't need to add any oil, but if it's not you can add a teaspoon of olive oil or coconut oil. Cook the onions until they're translucent.
- Next add in your garlic and curry paste. Stir for about a minute, then pour in the rest of your vegetables - cauliflower, green beans, and red peppers.
Broth
- Once you've mixed the vegetables around for a minute or so, add your coconut milk, water, basil leaves, salt, and black pepper. Stir again, and then cover the pan. Turn your burner to medium/low and let it simmer for 30 minutes.
Notes
What should I serve with this dish?
My personal favorite is spaghetti squash, but you have other options! It's also delicious served over rice - jasmine rice, basmati rice etc. You can also serve it with your favorite gluten-free noodles! I would suggest rice noodles for this particular recipe.Frequently Asked Questions
Nutrition
After you make this Simple Thai Red Curry with Vegetables, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
Mel
So yummy!! Love how it’s not too spicy.