30-Minute Summer Vegetable Red Curry is a vegetarian Thai red curry recipe made in a flash! Yellow squash, zucchini, potato, carrot, and bell pepper are stewed in aromatic coconut milk for a filling yet healthful meal.
Red curry in a hurry! Speedy quick! Lightning fast! Super healthful and simple!
Back when I was in Bend, Oregon at the beginning of the summer, the man stallion and I ate lunch at a café just before driving back to Reno.
The café had all sorts of sandwich and salad options, but I was instantly drawn to the red curry.
It came out so fresh and tasty, I knew I needed to recreate it at home, and best of all: I knew it would be easy to do so.
Using in-season summer vegetables, coconut milk, and red curry paste, you can make this healthful meal in a flash.
My carnivorous friends: you can easily add chopped chicken breast, shrimp, or pork to this recipe for some animal protein.
The ingredients needed for this recipe are super simple!
Ingredients for Vegetarian Thai Red Curry:
Bell pepper, zucchini squash, yellow squash, potato, fresh ginger, garlic, canned coconut milk, and red curry paste.
The red curry paste is what enables us to make this fast curry recipe in just 30 minutes, as we would otherwise be toasting spices and slow cooking the sauce to get the right flavor.
You can mix in your favorite veggies, add your favorite animal protein or plant-based protein.
Speaking of customizations, lets talk…
Recipe Adaptations:
- You can use this recipe as a gateway to all your 30-minute curry needs using any in-season veggies. Consider incorporating any winter squash (such as butternut kabocha, acorn, etc.), sweet potato, bok choy, tomato, fennel, broccoli, cauliflower, etc.
- Add spinach, chopped kale or chard for some extra superfood infusion.
- To make this a well-balanced meal, add plant-based or animal-based protein of choice, such as your favorite beans, tofu, egg, chicken, or shrimp.
30-Minute Summer Vegetable Red Curry
Ingredients
- 1 tablespoon coconut oil or avocado oil
- 1 large carrot chopped
- 1 Yukon Gold potato chopped
- 1 red bell pepper chopped
- 1 tablespoon fresh ginger peeled and grated
- 3 cloves garlic minced
- 1 medium zucchini squash chopped
- 1 medium yellow squash chopped
- 2 14-ounce cans full-fat coconut milk
- ¼ cup red curry paste
- sea salt
- Cooked brown rice for serving
Instructions
- Heat the coconut oil to medium-high in a large skillet or wok. Add the carrot and potato. Cover and cook, stirring occasionally, until the veggies have softened but are still al dente, about 8-10 minutes.
- While the veggies are cooking, prepare the curry sauce by pouring the coconut milk and curry paste into a blender and blend until completely smooth. Set aside until ready to use.
- Add the bell pepper, ginger, and garlic to the skillet with the veggies and continue cooking, stirring occasionally, for 2 minutes.
- Add the zucchini and yellow squash, along with the red curry sauce. Bring to a gentle boil, then reduce the heat to a simmer and cook until squash is cooked to desired doneness, about 5 minutes.
- Taste curry for flavor and add sea salt to taste. Serve curry with cooked rice and fresh cilantro.
That looks super delicious. Thank you very much for this post
Oh man, I just had the most amazing red curry when I was in Thailand and I’ve been dying to make my own at home. It’s so comforting! I love that you through some potatoes in there too. Looks so good!
Curry in a hurry sounds right up my alley, Julia! This is so perfect for the squash that’s busting out the seams in my garden. I can’t wait to try this!
You are totally speaking my love language right now. I could eat red curry (or any Thai curry, for that matter) every day for the rest of my life! Not even exaggerating.
I just made this tonight and it was so good. Used summer squash from sister’s garden and added a couple of her poblano peppers to the mix too. Thanks for the recipe. I would definitely make this again.
I’m so happy you enjoyed it, Rachel! It truly is such an easy and tasty meal – definitely a staple in my own home! Thanks so much for the feedback! 😉 xo
Are red and green curries interchangeable?
Hi Elizabeth,
Yes, you can replace the red curry paste with green curry paste with a 1:1 ratio. The flavor will be different, but the end result will be just as delicious!
That’s real food! Yum!!
How many does this serve?
Hi Regina,
The curry serves 3 comfortably. If you add some protein (either plant-based or animal), it can serve 4 😀
I had never had curry before but Omg I’m in love!! Awesome recipe!!
I’m so happy to hear it, Kelly!! xo
This was the best recipe I have made since we were quarantined and I have made quite a lot! I added Kale which added a hardiness and one seeded jalapeño cut up which added just the right amount of heat. My family really loved it too! It was a warm and comforting dinner! It made enough for three of us for dinner and a very large lunch for one tomorrow! Thank you!
My new favorite curry recipe!!! I added sweet corn and I was going to add spinach but forgot…next time. I may need tp put less red curry for some of my family members, but it was perfect for me. Thank you so much for this go-to recipe.
I’m so happy you like it, Jennifer!! Thanks so much for the sweet note! xoxo
I’ve made this curry quite a few times and it’s really good. I want to make it tonight, but discovered I only have a can of reduced fat coconut milk. Can I sub that for the full fat?
Hi Sue! I’ve made curry with light coconut milk before and thought it was tasty! Not quite as luxurious as the full-fat, but still very palatable. 🙂 xoxo
@Julia, it was still really good! My daughter is vegetarian and she loved it!
Oh great!! I’m so happy to hear it! xoxo