Creamy red vegetable curry (quick & easy) brings Thai-restaurant flavors home in one pan and 25 minutes — spicy red curry paste, silky coconut cream, broccoli, and spinach. It serves two at 7g net carbs and tastes like it took far longer. A squeeze of lime at the end and dinner is done.
Craving the rich, aromatic flavors of Thai food but short on time? This creamy red vegetable curry is your new weeknight hero! It delivers that perfect balance of spicy, sweet, and savory with a luscious coconut base, all in one pan and ready in a flash. We’re packing it with fresh veggies for a healthy, satisfying meal that tastes like it came from your favorite restaurant. Let’s get cooking!
Ingredients
• Serves 2
• 4 tbsp coconut oil / 60ml
• ¼ small yellow onion, chopped
• 1 tsp minced garlic / 2 cloves
• 1 tsp freshly grated ginger
• 1 tbsp (15 ml) red curry paste
• 1 cup broccoli florets / approx. 90g (3.17 oz)
• 2 cups fresh spinach, packed / approx. 60g (2.12 oz)
• ½ cup coconut cream or full-fat coconut milk / 120ml
• 2 tsp soy sauce or tamari / 10ml
• 2 tsp fish sauce / 10ml
Instructions
1. Directions
2. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until softened and lightly browned. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.2. Add the red curry paste to the pan, stirring constantly for about 1 minute. This step, called “blooming,” is key to unlocking the paste’s deep, aromatic flavors.3. Add the broccoli florets and stir to coat them in the curry paste. Cook for 2-3 minutes until they begin to soften.4. Pour in the coconut cream, soy sauce, and fish sauce. Stir everything together until the sauce is smooth and well-combined. Bring to a gentle simmer and cook for 5-7 minutes, or until the broccoli is tender-crisp and the sauce has thickened slightly.5. Turn off the heat and stir in the fresh spinach. The residual heat will wilt it perfectly in about a minute. Serve immediately.
Nutritional Information
• Nutritional Info
• Estimated per serving
• Calories: 395
• Fat: 40g
• Net Carbs: 7g (0.25 oz)
• Protein: 6g
Pro Tips
• For a richer flavor, bloom the curry paste in the oil with the aromatics for a full minute before adding any liquids. This toasts the spices and deepens the taste.
• Add a protein like cubed chicken, shrimp, or firm tofu. Sauté it after the onions and remove from the pan, then add it back in during the last few minutes of simmering.
• Feel free to swap or add vegetables! Sliced bell peppers, bamboo shoots, or snap peas are fantastic additions. Add heartier vegetables along with the broccoli.
• Serve with a side of fluffy jasmine rice to soak up the delicious sauce. Garnish with fresh cilantro, Thai basil, and a squeeze of fresh lime juice to brighten the flavors.
FAQ
Q: Can I add protein to this red vegetable curry
A: Absolutely! For a heartier meal, you can add cubed chicken, shrimp, or firm tofu. The best method is to sauté your protein after the onions, remove it from the pan, and then add it back in during the last few minutes of simmering to cook through.
Q: What other vegetables can I use in this Thai curry
A: This recipe is very versatile. Feel free to add or substitute vegetables like sliced bell peppers, bamboo shoots, or snap peas. Add any heartier vegetables at the same time as the broccoli to ensure they cook evenly and become tender-crisp.
Q: How do I make this creamy red curry vegan
A: To make this a vegan red vegetable curry, simply substitute the fish sauce with an equal amount of tamari or soy sauce. You should also check the ingredients of your red curry paste, as some brands contain shrimp paste.
Q: What is the best way to serve this vegetable curry
A: This creamy red vegetable curry is best served immediately over a bed of fluffy jasmine rice to soak up the delicious sauce. For an authentic touch, garnish with fresh cilantro, Thai basil, and a squeeze of fresh lime juice to brighten the flavors.
Pro Tips
- Bloom the red curry paste in the hot oil with the aromatics for a full minute before any liquids go in. That quick toast is what deepens the flavor of the whole sauce.
- Add heartier vegetables like sliced bell peppers, bamboo shoots, or snap peas at the same time as the broccoli so everything reaches tender-crisp together.
- Turn the heat off before stirring in the fresh spinach — the residual heat wilts it perfectly in about a minute, and it keeps its bright green color.
- For a heartier meal, add cubed chicken, shrimp, or firm tofu: sauté it after the onions, set it aside, then return it to the pan for the last few minutes of simmering.
- To make the curry vegan, swap the fish sauce for an equal amount of tamari or soy sauce, and check the curry paste label — some brands contain shrimp paste.
Frequently Asked Questions
Can I add protein to this red vegetable curry?
Yes — cubed chicken, shrimp, or firm tofu all work. Sauté the protein after the onions, remove it from the pan, and add it back during the last few minutes of simmering.
What other vegetables can I use?
Sliced bell peppers, bamboo shoots, and snap peas are all fantastic. Add anything on the firmer side along with the broccoli so it cooks through evenly.
How do I make this curry vegan?
Replace the fish sauce with an equal amount of tamari or soy sauce, and check that your red curry paste doesn't contain shrimp paste.
What's the best way to serve this vegetable curry?
Serve it immediately, over cauliflower rice to keep it low-carb (or jasmine rice if carbs allow), garnished with fresh cilantro, Thai basil, and a squeeze of lime.
Recipe card below.
More Recipes You’ll Love
Creamy Red Vegetable Curry (Quick & Easy)
Ingredients
Method
- Directions
- Heat the coconut oil in a large skillet or wok over medium-high heat.
- Add the chopped onion and sauté for 3-4 minutes until softened and lightly browned.
- Stir in the minced garlic and grated ginger and cook for another minute until fragrant. 2.
- Add the red curry paste to the pan, stirring constantly for about 1 minute. This step, called “blooming,” is key to unlocking the paste's deep, aromatic flavors. 3.
- Add the broccoli florets and stir to coat them in the curry paste.
- Cook for 2-3 minutes until they begin to soften. 4.
- Pour in the coconut cream, soy sauce, and fish sauce.
- Stir everything together until the sauce is smooth and well-combined.
- Bring to a gentle simmer and cook for 5-7 minutes, or until the broccoli is tender-crisp and the sauce has thickened slightly. 5.
- Turn off the heat and stir in the fresh spinach. The residual heat will wilt it perfectly in about a minute.
- Serve immediately.
- Add a protein like cubed chicken, shrimp, or firm tofu.
- Sauté it after the onions and remove from the pan, then add it back in during the last few minutes of simmering.
