A vegetable lover’s delight, this one-pot 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!
Curry is on the weekly rotation in my house because it’s loaded with healthy ingredients! Try my Chickpea Curry for a hearty vegetarian dish, and my Thai Coconut Soup is perfect for the cooler weather!
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
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.
Try these curry vegetables for easy meal prep! It keeps well in the fridge for up to 5 days, and you could add protein some days, and keep it with just vegetables on other days. The flavors develop so well after a day or two, so leftovers will definitely be something to look forward to! Everything is made in one pot so clean-up is a breeze!
Ingredients for Thai Vegetable Curry
- 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. These are the only curry pastes we use. They are so good!
- Coconut milk: Creamy coconut milk pairs perfectly with the masaman curry paste and highlights the richness of flavor. We love this brand! 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.
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.
Add coconut milk: To the same pan add 1/2 cup coconut milk. Cook until reduced and thickened, about 2 minutes.
Mix in the curry paste: Next, add in the masaman curry paste and cook until fragrant, 1-2 minutes.
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.
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!
Tips for success
- Use full-fat coconut milk: This will make the Thai Vegetable Curry feel even more filling and luxurious. Here is the brand we like to use.
- 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.
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.
Frequently Asked Questions
- 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 online here. You can even make your own 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 this Thai Vegetable Curry vegetarian? No. The masaman curry paste contains fish and shellfish, and fish sauce has fish in it, so this recipe is not vegan or vegetarian.
- 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 else can I add in?
You can add in so many other vegetables and even protein. Here are a few options:
- Other colors of bell pepper (red, orange)
- Potatoes (add them before the other vegetables and cook a little longer, or pre-boil them)
- Baby corn
- Snap peas
Protein (cook in the coconut oil before the vegetables):
- Light fish
- Shrimp (add 5 minutes before the end)
- A squeeze of lime
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:
- Plain white or brown rice
- Cilantro Lime Brown Rice
- Fried Rice
- Cauliflower Rice
- Cauliflower Fried Rice
- Naan bread
- Focaccia Bread
- Roasted Vegetables like cauliflower or broccoli
- Baked Potato or Baked Sweet Potato
More Curry Recipes you will love:
Thai Vegetable Curry
- 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 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!