Coconut Vegetable Curry
Whatever vegetables are in the drawer, rescued by coconut milk.
Recipe Author
Riff Kitchen@riffkitchen
Coconut Vegetable Curry
Whatever vegetables are in the drawer, rescued by coconut milk.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 25 cook
- 40 min
- servings
- 4
- effort
- Easy
Classic's note
Fry the curry paste in the thick cream from the top of the coconut can before adding anything else. Splitting the fat out that way is what makes a Thai curry taste cooked rather than boiled.
Method
6 steps · tap one to tick it off
Tips
Check the curry paste label. Many Thai red and green curry pastes contain shrimp paste or fish sauce. For this curry to stay vegan, choose a paste labeled vegan or read the ingredients.
Do not shake the coconut milk. The thick cream on top is what fries the curry paste in step 2. Shaken, it is too thin to separate, and the paste stews instead of frying.
Dice the sweet potato small. It simmers only 12 minutes before the peppers go in. Large chunks stay hard in the middle while the green beans overcook waiting for them.
Swaps
No green beans? Snow peas or sliced zucchini, added for the last 3 minutes only.
No spinach? Baby kale or chopped bok choy, stirred in until just wilted.
No lime? Rice vinegar, a teaspoon at a time. It gives the acid at the end without the citrus aroma.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The sweet potato softens and the green beans lose their bite.
Reheat: In a pan over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Classic's note
Fry the curry paste in the thick cream from the top of the coconut can before adding anything else. Splitting the fat out that way is what makes a Thai curry taste cooked rather than boiled.
Instructions
Follow the steps to perfection.
Tips
Check the curry paste label. Many Thai red and green curry pastes contain shrimp paste or fish sauce. For this curry to stay vegan, choose a paste labeled vegan or read the ingredients.
Do not shake the coconut milk. The thick cream on top is what fries the curry paste in step 2. Shaken, it is too thin to separate, and the paste stews instead of frying.
Dice the sweet potato small. It simmers only 12 minutes before the peppers go in. Large chunks stay hard in the middle while the green beans overcook waiting for them.
Swaps
No green beans? Snow peas or sliced zucchini, added for the last 3 minutes only.
No spinach? Baby kale or chopped bok choy, stirred in until just wilted.
No lime? Rice vinegar, a teaspoon at a time. It gives the acid at the end without the citrus aroma.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The sweet potato softens and the green beans lose their bite.
Reheat: In a pan over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix