Go Back
Veggie Coconut Curry

Veggie Coconut Curry

Sautéed veggies in a creamy coconut curry sauce
Prep Time 10 mins
Cook Time 25 mins
Course Dinner, Main Course
Servings 4


  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 medium yellow onion medium dice
  • 1 cup baby bella mushrooms sliced or quartered
  • 1 cup broccoli florets bite size
  • 1 jalapeno sliced thin, seeds removed
  • 1 cup carrots sliced thin
  • 2 cloves garlic minced
  • 1/2 cup cabbage shredded
  • 2 tbsp red curry paste
  • 2 tbsp tomato paste
  • 1 tbsp sriracha sauce
  • 2 cups stock vegetable or chicken
  • 1 can coconut milk, full fat lite can be substituted if desired
  • salt and pepper to taste
  • basmati or jasmine rice prepared according to package directions


  • Heat a large skillet over medium high heat. 
  • Add 1T oil and 1T butter followed by the diced onion. Season with a little salt and pepper and sauté 2-3 minutes.
  • Add mushrooms and stir to coat, sauté 2-3 more minutes until mushrooms begin to brown. 
  • Add garlic and sauté 1-2 minutes, making sure not to burn the garlic. 
  • Remove the mushrooms and onion mix and set aside on a plate. 
  • Add remaining oil and butter to the pan followed by the carrots, jalapeños and broccoli. Stir and season with salt and pepper.
  • Pour 1/3 cup of the chicken stock in the pan and allow to simmer 2-3 min while liquid reduces and veggies steam in the stock. 
  • Remove the carrot and broccoli mix with a slotted spoon, leaving the liquid in the bottom of the pan and set carrots and broccoli aside with the mushrooms and onions.
  • Add curry paste, tomato paste and sriracha to pan then whisk in chicken stock a little at a time until combined. Pour coconut milk into the curry and stock mixture and whisk until blended. Season to taste with salt and pepper. 
  • Simmer 4-5 minutes to reduce a bit.
  • Add all sautéed veggies and shredded cabbage to the skillet of sauce and combine. Simmer 3-4 minutes to let all flavors combine.
  • Serve over your choice of rice.


Different brands of red curry paste will vary greatly in their level of heat and flavor. Add more curry paste to your recipe a 1/2 tbsp at a time until you reach your desired level of curry flavor and heat. 
This is a great coconut curry for weeknight dinners that heats well for leftovers.
Omit the jalapeno if you are sensitive to spicy flavors.
Keyword coconut curry, curry, dinner, Healthyish, red curry, spicy, vegetarian, Veggies