30 mintime
Easydifficulty
4Servings
—Rating
Quick Coconut Vegetable Curry
75% authentic · Fusion
A simplified and faster version of vegetable curry, using pre-made curry paste and quick-cooking vegetables for a weeknight-friendly meal.
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Ingredients
- Vegetable oil1 tbsp
- Red curry paste2-3 tbsp
- Garlic, minced2 cloves
- Ginger, grated1 tsp
- Coconut milk1 can (13.5 oz)
- Vegetable broth1/2 cup
- Quick-cooking vegetables (e.g., broccoli florets, bell pepper strips, snap peas, baby corn)4 cups
- Soy sauce or fish sauce1 tbsp
- Lime juice1 tbsp
- Saltto taste
- Wateras needed
- Fresh cilantro or basil (for garnish)2 tbsp
Steps
- 1
Heat vegetable oil in a large skillet or pot over medium heat.
- 2
Add red curry paste, minced garlic, and grated ginger. Cook for 1-2 minutes until fragrant.
- 3
Pour in the coconut milk and vegetable broth. Stir well to combine.
- 4
Bring the mixture to a simmer.
- 5
Add the quick-cooking vegetables. Cook for 5-7 minutes, or until vegetables are tender-crisp.
- 6
Stir in soy sauce (or fish sauce) and lime juice. Season with salt if needed.
- 7
Garnish with fresh cilantro or basil before serving.
