15 Minute Vegetable Coconut Curry
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 3 medium-large carrots
  • ½ red bell pepper
  • ½ yellow bell pepper
  • ½ green bell pepper
  • 5 oz snap peas (optional)
  • (or 1.5-2 bell peppers of any color)
  • 1 medium-large yellow onion
  • 2 cans full fat coconut milk
  • 1 tbsp liquid aminos
  • 2-4 tbsp Red Thai Curry Paste
  • salt to taste, if needed
  • If you like your curry a little thicker, mix 1 tbsp of corn starch with ¼ cup of water and stir into the curry once it's been cooked, right before taking it off the "fire". Make sure to stir curry continuously as you pour it the mixture to avoid lumps from being formed.
  1. chop carrots, peppers and onions (I like to cut mine lengthwise for this recipe)
  2. cut off edge off the snap peas (or not)
  3. fry vegetables, except for span peas, in a skillet on medium-high for 3-5 minutes, stirring (you can use splashes of water, if needed)
  4. add snap peas, coconut milk, aminos and Thai curry paste
  5. stir
  6. cook for another 3-5 minutes
  7. enjoy over rice, with meatless meatballs, or any other grain or noodle of your choosing
Recipe by Vegalicious at https://www.vega-licious.com/vegetable-thai-coconut-curry/