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Thai cuisine is celebrated worldwide for its vibrant flavors, aromatic spices, and the perfect balance of sweet, spicy, sour, and salty elements. This culinary tradition has gained immense popularity, not only for its delightful taste but also for its health benefits and use of fresh, high-quality ingredients. Among the many delicious dishes that Thai cuisine has to offer, the vibrant vegetable Thai curry stands out as a healthy and flavorful option that appeals to both plant-based eaters and curry enthusiasts alike.

Vegetable Thai Curry

Discover the vibrant and nutritious flavors of Thai cuisine with this delicious vegetable Thai curry recipe. Highlighting an array of colorful vegetables simmered in a creamy coconut sauce, this dish is perfect for plant-based eaters and curry enthusiasts alike. Easy to make and packed with health benefits, it offers a delightful balance of sweet, spicy, and salty flavors. Perfectly served over jasmine rice, this meal promises to nourish both body and soul while bringing your family and friends together.
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Ingredients
  

1 tablespoon coconut oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons red curry paste

1 can (14 oz) coconut milk

1 cup vegetable broth

1 medium zucchini, sliced

1 red bell pepper, diced

1 cup broccoli florets

1 cup snap peas

1 cup baby spinach

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

Fresh cilantro for garnish

Cooked jasmine rice or quinoa for serving

Lime wedges for serving

Instructions
 

Heat the Coconut Oil: In a large pot over medium heat, add the coconut oil. Once melted, add the diced onion and sauté for about 5 minutes until translucent.

    Add Aromatics: Stir in the minced garlic and grated ginger, sautéing for another minute until fragrant.

      Incorporate Curry Paste: Add the red curry paste to the pot, mixing well with the onion, garlic, and ginger for about 2 minutes, allowing the flavors to combine.

        Add Liquids: Pour in the coconut milk and vegetable broth. Stir until the mixture is well combined and bring it to a gentle simmer.

          Add Vegetables: Start with the zucchini, red bell pepper, and broccoli. Allow them to cook in the simmering sauce for about 5 minutes, then add the snap peas and baby spinach. Let everything simmer together for an additional 5 minutes, or until veggies are tender but still vibrant in color.

            Season the Curry: Stir in the soy sauce and lime juice. Taste and adjust seasoning if needed.

              Serve: Serve the vibrant curry over cooked jasmine rice or quinoa. Garnish with fresh cilantro and lime wedges for an extra zing.

                Enjoy: Dive into this delicious and aromatic vegetable Thai curry, perfect for a cozy evening or when you need a taste of Thailand!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings