In this Thai vegetable curry recipe, Laurel Stonebraker combines Nittaya red curry paste from the Thailand Box with fresh vegetables to create a versatile dish that is satisfying, filling, and healthful. Plus, it’s entirely dairy free! Still want to subscribe and receive your own boxes at home? For a limited time only, you can use promo code STONEBRAKER15 to receive 15% off any Try The World subscription or gift order.
- 1 Tbsp. extra-virgin olive oil
- 1 red bell pepper, cored and sliced into ½ inch strips
- 1 green bell pepper, cored and sliced into ½ inch strips
- 1 cup crimini mushrooms, thinly sliced
- 1 large carrot, peeled and chopped
- 1 onion, sliced
- 2 Tbsp. Nittaya red curry paste
- 1 Tbsp. minced ginger
- 1 Tbsp. minced garlic
- 1 Tbsp. finely chopped basil
- 1 tsp. red pepper flakes
- 1 cup vegetable stock
- ½ cup canned coconut milk
- ½ cup almond milk
- 2 Tbsp. soy sauce
- Juice of ½ lemon
- Cooked rice, for serving
- Cilantro, chopped, for garnish
1. Heat the oil in a medium-sized pot over moderate heat. Add the bell peppers, mushrooms, carrot, onion, curry paste, ginger, garlic, basil, and red pepper flakes. Cook, stirring frequently, until the onions are translucent, about 5 minutes.
2. Add the vegetable stock, coconut and almond milks, soy sauce, and lemon juice. Increase the heat to high and bring to a boil, then lower to a simmer. Cover and cook until the carrots soften, about 5 minutes.
3. To serve, distribute the rice into 4 serving bowls. Add the curry and garnish with cilantro.