This One Pot Vegetable Curry Recipe is packed full of flavor! Loaded with carrots, bell peppers, green beans then simmered in a flavorful broth of curry and coconut milk! Have authentic style takeout curry at home in under 30 minutes!

Try my Chickpea Curry for a hearty vegetarian dish, or my Thai Coconut Soup is perfect for cooler weather!

Thai vegetable curry in a pot with a wooden spoon.

Vegetable Thai Curry

This Vegetable Curry recipe is so easy, healthy, and comforting! I added Masaman curry paste which has a mild and nutty flavor, with no heat really at all. It’s perfect for all of the family!

Curry dishes are some of my favorites because they are packed full of flavor and yet really simple to throw together. Unlike takeout, this Thai curry recipe is really healthy! It has plenty of chunky vegetables in it, and you can also throw in whatever vegetables you have on hand. It’s a great way to clear out the refrigerator!

I kept this recipe light by using only vegetables, and pretty low carb ones at that! If you want to bulk it up a little, add your favorite protein (chicken goes really well in this curry!) and potatoes are also a classic ingredient in masaman curry.

Notes on Ingredients

  • Vegetables: This Thai Vegetable Curry is packed full of vegetables! I added yellow bell pepper, carrots, onion, and green beans. I kept them quite chunky which helps them retain a little crunch after cooking.
  • Curry paste: Masaman curry paste makes a mild yet rich curry, with a little sweetness and plenty of spice, but no heat. This is the curry paste that we love!
  • Coconut milk: Creamy coconut milk pairs perfectly with the masaman curry paste and highlights the richness of flavor. We love this coconut milk! It’s really creamy, thick and doesn’t separate. I always like to give my coconut milk a good shake before adding it in.
  • Fish Sauce: Fish sauce is a salty sauce, with tons of umami flavor. If you’re vegetarian or vegan, swap it for soy sauce, coconut aminos, or tamari sauce.
  • Broth: Vegetable broth adds more volume to this vegetable Thai curry without watering down the flavor.
Thai vegetable curry in a bowl with rice, cilantro and a spoon.

How to make Thai Vegetable Curry

  • Sauté the vegetables: Add coconut oil into the pan and heat the pan over medium-high heat. Add in bell pepper, carrots, and onion. Sauté for 4-5 or until the vegetables are tender. Remove the vegetables from the pan and set them aside.
sautéed carrots, bell peppers and onions in a large skillet
  1. Add coconut milk: To the same pan add 1/2 cup coconut milk. Cook until reduced and thickened, about 2 minutes.
reduced coconut milk in large skillet
  1. Mix in the curry paste: Next, add in the masaman curry paste and cook until fragrant, 1-2 minutes.
Adding curry paste to reduced coconut milk in large skillet
  1. Stir in the liquids: Add in the remaining coconut milk, fish sauce, and broth. Bring to a simmer and cook for 8 minutes or until thickened.
simmering coconut milk and curry paste
  1. Add vegetables: Add the reserved vegetables back to the pan along with the green beans. Cook for 2 minutes or until the green beans are tender. Serve immediately over rice with fresh chopped cilantro for garnish!
adding sautéed vegetables to curry sauce

Vegetable Curry FAQ

Can I use something other than fish sauce?

Yes! You can substitute soy sauce, tamari sauce, or coconut aminos.

Where can I find masaman curry paste?

This Thai curry paste can be found at your local Asian grocery store or buy Thai curry paste online. You can even make your own homemade curry paste if you’re feeling adventurous! Red curry paste, yellow or green can all be substituted for the masaman curry paste. They will have a bit more heat though.

Is there a difference between Thai Red Curry and Masaman Curry?

Yes! Thai red curry is a hot and spicy curry, and on the other hand, Masaman Curry is mild and a little sweet, leaning more towards Indian spices like cinnamon and cardamom.

What other vegetables can I add to Vegetable Curry?

  • Protein like Chicken, steak, shrimp or tofu
  • Potatoes
  • Broccoli
  • Cauliflower
  • Kale
  • Mushrooms
  • Eggplant
  • Baby corn
  • Snap peas
curry vegetables in skillet with a wooden spoon

Storage, Reheating & Freezing

  • Store: Store this vegetable curry recipe in an airtight container in the fridge for up to 5 days.
  • Reheat: Reheat in a pot on the stove until piping hot, or similarly in a microwave.
  • Freeze: Curries tend to freeze really well! Freeze this curry in an airtight container or freezer bag for up to 4 months. Thaw completely before reheating.

What can I serve with this Vegetable Curry Recipe?

I like a side of rice or bread with my Thai vegetable curry. Here are some ideas:

Thai vegetable curry in a bowl with rice, cilantro and a spoon.

More Curry Recipes To Try!

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    Recipe

    Thai Vegetable Curry

    5 from 1 vote
    A vegetable lover's delight, this one-pot Thai Vegetable Curry is packed full of goodness! Carrots, yellow bell pepper, and green beans are simmered in masaman curry paste and coconut milk to make a rich and mild family-friendly curry. It's so healthy and comforting!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Serves 4
    Rate Print

    Ingredients 

    • 1 tbsp coconut oil
    • 1 yellow bell pepper, diced
    • 2 medium carrots, sliced thin
    • 1 small onion, diced
    • 14.5 ounce can coconut milk, divided
    • 3 tbsp masaman curry paste, *see notes
    • 2 tsp fish sauce
    • 1 cup vegetable broth
    • 1 cup green beans, trimmed and cut in half
    • cilantro, for serving

    Instructions

    • Add in coconut oil and heat pan over medium high heat.
      Add in bell pepper, carrots and onion. Saute for 4-5 or until the vegetables are tender. Remove the vegetables from the pan and set aside.
    • To the same pan add in 1/2 cup coconut milk. Cook until reduced and thickened, about 2 minutes.
    • Add in curry paste and cook until fragrant, 1-2 minutes.
    • Add in the remaining coconut milk, fish sauce and broth. Bring to a simmer and cook for 8 minutes or until thickened.
    • Add in the reserved vegetables back to the pan along with the green beans. Cook for 2 minutes or until the green beans are tender.
      Serve immediately over rice with fresh chopped cilantro for garnish!

    Notes

    Masaman Curry Paste is found in your local Asian grocery store or online. You may even find it in large supermarkets. It contains fish and shellfish. If you can’t find masaman curry feel free to substitute red, yellow or green curry paste.
    Use full-fat coconut milk: This will make the Thai Vegetable Curry feel even more filling and luxurious. Here is our favorite brand of coconut milk.
    Double batch: Make a double batch and freeze half for later. It’s perfect for meal prep!
    Add different vegetables: I’ve included a list below of vegetables that will work well in this recipe, but use what you have on hand! Thai Vegetable Curry is a great way to use up vegetables from the fridge.
    Add a little heat: Masaman is a mild curry, however, if you’d like a little heat, add in a dried chili pepper when you are cooking the curry paste, or add in a little chili powder.

    Nutrition Information

    Calories: 284kcalCarbohydrates: 13gProtein: 4gFat: 26gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 508mgPotassium: 479mgFiber: 3gSugar: 4gVitamin A: 7242IUVitamin C: 63mgCalcium: 63mgIron: 4mg
    cropped image of vegetable curry

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