Craving Thai food but short on time? This quick and flavorful curry comes together in just 30 minutes using pantry staples. It's rich, comforting, and perfect for busy weeknights!
Quick Summary
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Features |
|---|---|---|---|---|---|
| 5 mins | 25 mins | 30 mins | 4 servings | Easy | One-Pot, Vegetarian-Friendly, Pantry-Staple Ingredients |
Ingredients
- 1 tbsp vegetable oil (coconut or olive oil)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp Thai red curry paste (adjust to taste)
- 1 (14 oz/400ml) can coconut milk
- 1 ½ cups vegetable broth (or water)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sugar (or maple syrup)
- ½ tsp ground ginger (or 1-inch fresh ginger, minced)
- 1 (14 oz/400g) can chickpeas, drained and rinsed
- 1 cup frozen mixed vegetables (peas, carrots, bell peppers, etc.)
- 1 cup canned diced tomatoes (or 1 fresh tomato, chopped)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp lime juice (or lemon juice)
- ½ tsp red pepper flakes (optional, for extra spice)
For Serving:
- Cooked rice (white, brown, or jasmine)
- Fresh cilantro or basil for garnish
Instructions
- Sauté Aromatics: Heat oil in a large pan over medium heat. Add diced onion and cook for 2-3 minutes until soft. Stir in garlic and ginger, cooking for another 30 seconds.
- Add Curry Paste: Stir in Thai red curry paste and cook for 1 minute to release its aroma.
- Pour in Liquids: Add coconut milk, vegetable broth, soy sauce, and sugar. Stir well to combine.
- Add Veggies & Protein: Mix in chickpeas, frozen mixed vegetables, and canned tomatoes. Season with salt, pepper, and red pepper flakes (if using).
- Simmer: Let the curry simmer for 10-15 minutes, stirring occasionally, until vegetables are tender.
- Finish & Serve: Stir in lime juice for brightness. Serve hot over cooked rice, garnished with fresh cilantro or basil.
Nutrition Information (Per Serving)
(Approximate values)
- Calories: ~350
- Protein: ~12g
- Carbs: ~40g
- Fats: ~15g
Tips & Variations
- Protein Options: Swap chickpeas for tofu, shrimp, or shredded rotisserie chicken.
- Make it Creamier: Use an extra ½ cup coconut milk for a richer sauce.
- Low-Carb Version: Serve with cauliflower rice instead of regular rice.
- No Curry Paste? Use 1 tsp curry powder + ½ tsp paprika as a substitute.
Serving Suggestions
- Serve with warm naan or crispy roti for extra indulgence.
- Store leftovers in the fridge for up to 3 days; reheat gently on the stove.
Enjoy this quick and easy Thai curry—perfect for a flavorful weeknight meal! 🍛✨
