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.
2Teaspoons Olive oilYou can also use coconut oil, butter, ghee, or avocado oil!
6CupsSliced Red PeppersYou can use any sweet peppers, but I love the red color in this recipe!
1Sweet Onion Diced
4CupsChopped Cauliflower Florets
3CupsGreen Beans sliced in halfYou can use fresh or frozen green beans! Make sure to remove the stem if you use fresh green beans.
Broth + Seasoning
113.5 oz. CanFull Fat Coconut Milk
½ CupFiltered Water
3TablespoonsRed Curry PasteI 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.
¼CupBasil LeavesThey can be fresh or frozen! I like to freeze leftover herbs from my garden, but you can buy it fresh from the store!
4-6Cloves of Garlic Minced or sliced thinly.
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!
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.
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 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.