Thai Curry Veggies

The perfect twist veggies to amp up their flavor and to literally, spice them up! Thai curry is so delicious. It’s spicy, sweet, savory, creamy, and, as expected, addictive. It’s richness makes it the perfect, most delicious comfort food. Also, if prepped beforehand, it’s shockingly easy to make!


-4 cups raw veggies of choice (i’m using carrots and cauliflower but zucchini is great, broccoli, anything works!)

-2 cloves garlic

-2 Tbsp Green Thai Curry Paste

4 Lime Leaves (crushed, remove stems)

-1 can full-fat Unsweetened Coconut Milk

-3 green onions (for topping)

-Juice of 1 lime (for topping)

-2 Tbsp Fresh Cilantro (for topping)


Prep everything!:

-Roughly chop veggies into even pieces (nothing crazy just make sure they’re the same size so they cook evenly).

-Mince garlic and set aside.

-Remove the stems of 4 lime leaves. Crush the leaves and set aside.

-Open can of coconut milk and set aside (leave in can).

-Open can of curry paste and set 2 tbsp aside. Cover remaining curry paste and store in refrigerator.

-Chop cilantro and thinly slice green onions. Set aside for topping.

-Juice lime and set aside for topping.


1.Heat a large pan on medium-high heat

2.Open can of coconut milk and scoop a spoonful of the thick white layer on top and pace into pan (this is basically coconut oil). Add chopped garlic to pan and let cook until fragrant.

3.Add curry paste to pan and stir into the coconut oil and garlic. Let cook for 30-60 seconds or until you see the slightest bit of browning.

4.Slowly pour rest of coconut milk into pan and stir constantly. Add crumbled lime leaves and bring to a simmer.

5.Once simmering, add veggies (not the green onions), cover with lid, and turn down heat to medium-low. Cook until veggies are tender. (this is a good time to reheat rice)

5.Once veggies are cooked, add fresh lime juice. Serve with rice and top with fresh cilantro and green onions 🙂

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