Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A bowl of rice topped with a vibrant vegetable Thai coconut curry, featuring broccoli and pineapple chunks. Lime and cilantro garnish the table.

Thai Coconut Curry

Mandy Applegate
You don’t need takeout to enjoy a tasty bowl of Thai Coconut Curry at home. With a rich, creamy coconut milk base and a mix of fresh vegetables and pineapple, it’s a satisfying meal that comes together easily. It’s perfect for family dinners or casual gatherings, and the leftovers taste even better the next day. Since it stores well in the fridge and freezes beautifully, it’s a great option to make ahead for busy days.
No ratings yet
Print Recipe Pin Recipe [btn-google-source]
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 279 kcal

Ingredients
 
 

  • 3 tablespoons olive oil
  • 1 cup chopped carrot
  • 1 small onion chopped
  • 1 red bell pepper diced
  • 1 cup broccoli florets
  • 2 cups pineapple chunks
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 3 tablespoons red curry paste
  • 1 can (14 ounces) coconut milk
  • 2 teaspoons lime juice about ½ lime
  • 3 tablespoons chopped coriander plus more for garnish

Instructions
 

  • Heat olive oil in a large non-stick skillet over medium heat.
    3 tablespoons olive oil
  • Add carrots and onion, sauté for 1 minute until slightly softened.
    1 cup chopped carrot, 1 small onion
  • Stir in bell pepper, broccoli, pineapple, garlic, and ginger. Cook for 2 minutes, stirring occasionally, to release the flavors.
    1 red bell pepper, 1 cup broccoli florets, 2 cups pineapple chunks, 1 teaspoon minced garlic, 1 teaspoon minced ginger
  • Add red curry paste, coconut milk, lime juice, and chopped coriander. Stir everything together and bring to a gentle simmer for 2 minutes.
    3 tablespoons red curry paste, 1 can (14 ounces) coconut milk, 2 teaspoons lime juice
  • Remove from heat and garnish with extra coriander.
    3 tablespoons chopped coriander
  • Serve warm with steamed rice or noodles.

Notes

  • Use Full-Fat Coconut Milk: For the richest, creamiest sauce, go with full-fat coconut milk. Light versions will make the curry thinner and less flavorful.
  • Sauté the Aromatics First: Cooking the garlic and ginger along with the veggies helps develop a deeper, more fragrant flavor.
  • Adjust the Spice Level: Red curry paste can vary in heat, so start with less if you prefer a milder curry, and add more to taste.
  • Balance the Flavors: If your curry tastes too spicy or tangy, a teaspoon of honey or brown sugar can mellow it out and enhance the natural sweetness of the pineapple.
  • Don’t Overcook the Vegetables: The broccoli and bell pepper should still have a bit of bite to them for the best texture.
  • Serve It Your Way: This curry is great with jasmine rice, rice noodles, or even quinoa if you want something heartier.
  • Customize with Protein: If you want to add protein, try tofu, shrimp, or chicken. Cook them separately before adding them to the curry so they don’t get overcooked.
  • Fresh Garnishes Make a Difference: A final sprinkle of fresh coriander and an extra squeeze of lime juice right before serving brightens up the flavors.

Nutrition

Calories: 279kcalCarbohydrates: 22gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 32mgPotassium: 460mgFiber: 4gSugar: 15gVitamin A: 5501IUVitamin C: 51mgCalcium: 73mgIron: 3mg
Tried this recipe?Let us know how it was!