Vegetable Thai Curry

Servings: 6

Prep Time: 30 minutes

Cook Time: 25 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional



  • 3 - 14 ounce cans full fat coconut milk, divided
  • 1 ¼ cup water
  • 1 ½ cups rice, such as Jasmine or Basmati
  • 2 limes
  • 2 tablespoons unsalted butter or coconut oil, divided
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 inch piece ginger, minced or grated
  • 2 carrots, diced
  • 1 small zucchini, diced
  • 1 red or yellow bell pepper, diced
  • 1 pint shiitake mushrooms, sliced
  • 1 small head broccoli, broken into small florets
  • 2 tablespoons prepared red or green Thai curry paste
  • 2 tablespoons tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • ¼ teaspoon crushed red pepper flakes
  • 2 to 4 cups vegetable stock or water
  • fresh basil, optional
  • fresh mint, optional
  • fresh cilantro, optional


    1. Preheat the oven to 350°F. Combine one can of the coconut milk with 1 ¼ cup of water in a saucepot and bring to a simmer. Pour the rice into an oven safe dish then pour the hot coconut milk and water over the rice; add one tablespoon of butter and a large sprinkling of salt and cover loosely with foil. Bake for 25 minutes. Remove from the oven and let steam for five minutes before removing the foil. Fluff with a fork and add the zest and juice of one lime; taste and adjust seasoning if needed. 
    2. Melt the remaining tablespoon of butter or coconut oil in a pot. Saute the onion, garlic, ginger and carrots over medium high heat for 5 minutes then add the zucchini and peppers. Cook for an additional 3 to 4 minutes then add the mushrooms and broccoli. Stir in the curry paste.
    3. Pour in the last can of coconut milk along with the tamari, vinegar and honey. Add the zest and juice of the last lime and a pinch of chili flakes. 
    4. Pour in stock or water to achieve desired soup consistency and cook until hot. Plate over rice and top with freshly torn herbs.





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