Go Back
+ servings
Forkful of spaghetti squash with curry.

Simple Red Thai Curry with Vegetables

If you're a fan of curry, you're going to love this Simple Thai Red Curry with Vegetables! 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.
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 5 People
Calories 406 kcal

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

Is Red Curry Paste Vegan?
Most of them are vegan, and the one I used is! Just check the back to make sure it does not have fish sauce.
Can I add meat to this recipe?
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.
How should I store leftovers?
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.

Nutrition

Serving: 1gCalories: 406kcalCarbohydrates: 55gProtein: 9gFat: 19gSaturated Fat: 13gSodium: 826mgPotassium: 1261mgFiber: 14gSugar: 26gVitamin A: 7935IUVitamin C: 288mgCalcium: 174mgIron: 3mg
Keywords coconut red curry, how to make thai red curry chicken soup, how to make thai red curry with vegetables, red curry paste, thai red curry, vegetarian red curry
Did you make this recipe?Tag @freshwaterpeaches on Instagram!