Go Back
+ servings
Veggie Coconut Curry

Veggie Coconut Curry

Sautéed veggies in a creamy coconut curry sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Dinner, Main Course
Keyword: coconut curry, curry, dinner, Healthyish, red curry, spicy, vegetarian, Veggies
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.
Tried this recipe?Mention @Katyscookin or tag #katyscookin!