Colorful Coconut Thai Curry with 8 Veggies

Coconut Thai Curry
Coconut Thai Curry

If you’re a “die-for-Thai” sort of person, you might find yourself heading for the kitchen as soon as you finish checking out this week’s Coconut Thai Curry Recipe.

Loaded with complex carbs and a rainbow of flavonoid-rich veggies, this coconut Thai curry leaves the intensity and color of your curry paste up to you.

So grab a jar of your favorite variety, parboil your rice, and prepare to start chopping and dicing your way to a bowl full of healthy, hearty Thai goodness!

                            Important: Parboil Rice Before Cooking!

Thanks to these Consumer Reports guidelines, we know that brown basmati rice from California, India, or Pakistan has about one-third less arsenic than other kinds of brown rice.

Researchers from the University of Sheffield report a ethod of removing up to half the arsenic from rice while still retaining all its nutrients:

  1. Add 4 cups of water to a saucepan and bring it to a boil.
  2. Add 1 cup of rice and boil for five more minutes.
  3. Discard the arsenic-tainted water and replace it with 2 cups of fresh.
  4. Cover the saucepan and cook over low to medium heat until the water is absorbed.

Colorful Coconut Thai Curry with 8 Veggies

Coconut Thai Curry
  • Author: Gregg Rozeboom
  • Yield: 4 1x
  • Diet: Vegan


4 T curry paste (any color you like)

1 broccoli crown

2 carrots

1 butternut squash

1 yellow onion

4 yellow potatoes

1 red pepper

4 baby bok choy (or 1 large bok choy)

2 large handfuls spinach

3 cans coconut milk

1 cup brown rice

Juice of 1 lime

1 tsp salt

1 tsp black pepper


  1. Dice potatoes, red pepper, squash, and onion. Add to large pot and saute 5-10 minutes on medium-high heat. Add splash of water or broth if sticking.
  2. Thinly slice carrots on the bias and chop broccoli into 1-inch pieces. Add to the cooking vegetables.
  3. Once vegetables have started to soften and lightly brown, add in coconut milk, curry paste, salt and pepper, and lime juice.
  4. Cover and let curry simmer for 20-30 minutes on medium-low heat. Add in water or vegetable broth if you would like the curry to be thinner.
  5. In the last couple minutes of cooking, stir in spinach and chopped bok choy.
  6. When rice is tender, remove lid and fluff rice. Let it stand for 5 minutes.
  7. Portion rice into bowls and top with ladles of curry vegetables. Sprinkle with cilantro or green onions if desired.


  • Serving Size: 1
  • Calories: 530
  • Sugar: 11g
  • Sodium: 700mg
  • Fat: 22g
  • Saturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 76g
  • Fiber: 11g
  • Protein: 11g
  • Cholesterol: 0mg

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