Spread the love

One-Pot Vegetable Red Curry: Your New Favorite Weeknight Wonder!

Name: One-Pot Vegetable Red Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp coconut oil; 1 small onion, diced; 2 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tbsp red curry paste; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 1 red bell pepper, sliced; 1 cup broccoli florets; 1 medium carrot, sliced; 1 zucchini, sliced; 1 tbsp soy sauce or tamari; 1 tsp sugar; Juice of 1 lime; Fresh cilantro, for garnish; Cooked rice or noodles, for serving

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

One-Pot Vegetable Red Curry – Quick & Flavorful

Oh, hello there, fellow food lover! Are you ready for a culinary hug in a bowl that’s as easy to make as it is incredibly delicious? If your weeknights are a whirlwind but your heart still craves something vibrant, comforting, and packed with flavor, then you’ve landed in the right place. Today, we’re diving headfirst into the magic of this One-Pot Vegetable Red Curry. It’s a dish that sings with aromatic spices, rich coconut milk, and a medley of colorful veggies, all coming together in just… you guessed it… ONE POT!

Forget the endless scrubbing of multiple pans; this recipe is designed for maximum flavor with minimal fuss. The secret lies in blooming that glorious Thai Red Curry Paste to unlock its full potential, then letting it meld with creamy coconut milk and crisp-tender vegetables. It’s naturally vegetarian (and easily vegan!), making it a fantastic option for a healthy, hearty meal that’ll leave everyone feeling satisfied and nourished. Get ready to fall in love with your new go-to!

What You’ll Need

Ingredients

1 tbsp coconut oil or olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 inch fresh ginger, grated
3-4 tbsp red curry paste (adjust to your spice preference)
1 (13.5 oz) can full-fat coconut milk
1.5 cups vegetable broth
1 red bell pepper, deseeded and sliced
1 cup carrots, peeled and sliced into rounds
1 cup broccoli florets
1 cup zucchini, quartered and sliced
1 cup green beans, trimmed
2 cups baby spinach
1 tbsp soy sauce or tamari (for gluten-free)
1 tbsp brown sugar or maple syrup
Juice of 1 lime
Fresh cilantro, chopped, for garnish
Cooked jasmine rice or brown rice, for serving

How to Make One-Pot Vegetable Red Curry

Instructions

Sauté Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Bloom the Curry Paste: Add the Thai Red Curry Paste to the pot. Sauté for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor. This step is crucial for an incredibly aromatic curry!
Build the Base: Pour in the full-fat coconut milk and vegetable broth. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.
Add Heartier Vegetables: Stir in the sliced red bell pepper, carrots, and green beans. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the vegetables are tender-crisp.
Introduce Softer Vegetables: Add the broccoli florets and zucchini to the pot. Continue to simmer, uncovered, for another 5-7 minutes, or until these vegetables are cooked through but still have a slight bite.
Finish with Flavor: Stir in the baby spinach until wilted, which will happen quickly. Off the heat, add the soy sauce (or tamari), brown sugar (or maple syrup), and fresh lime juice. Taste and adjust seasonings as needed – you might want a pinch more sugar, a splash more lime, or even a touch more curry paste if you like it spicier!
Serve & Enjoy: Ladle the vibrant One-Pot Vegetable Red Curry over fluffy jasmine or brown rice. Garnish generously with fresh cilantro. Prepare for a symphony of flavors!

Fun Twists & Serving Ideas

Add Protein: For a heartier meal, stir in cubed tofu, tempeh, chicken, or shrimp during the last 10 minutes of simmering until cooked through.
Different Veggies: Feel free to customize with your favorite vegetables! Sweet potatoes, mushrooms, snap peas, and bamboo shoots are all excellent additions.
Nutty Crunch: A sprinkle of chopped peanuts or cashews on top adds a wonderful texture and richness.
Extra Freshness: A few fresh basil leaves or a drizzle of chili oil can elevate the flavors even further.
Serve with Noodles: Instead of rice, try serving this curry over rice noodles or even quinoa for a different twist.

Reader Reviews

Chef_Mama_Mia ⭐️⭐️⭐️⭐️⭐️
“My new favorite! As a busy mom, one-pot meals are my lifesaver, and this recipe delivers big time on flavor and ease. The veggies were perfectly cooked, and the spice level was spot on. Even my picky eater asked for seconds! Thank you for making dinner so delicious and simple.”

CurryLover99 ⭐️⭐️⭐️⭐️⭐️
“Absolutely incredible! I’ve tried many red curry recipes, but the ‘one-pot’ aspect here really sets it apart. The instructions were clear, and the result was a rich, aromatic curry that tasted like it came from a fancy restaurant. I added some chickpeas for extra protein. Will definitely make this a regular.”

HealthyEaterGaby ⭐️⭐️⭐️⭐️
“Great healthy option! I loved how many vegetables were packed into this. It came together so quickly after a long day at work. I used less sugar and it was still fantastic. Only reason it’s not 5 stars is I prefer a bit more heat, but that’s easily adjustable next time. Highly recommend!”

FAQs

Q: Can I make this curry ahead of time?

A: Absolutely! This curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.

Q: Is this recipe vegan?

A: Yes, as written, this One-Pot Vegetable Red Curry is completely vegan and vegetarian. Just ensure your red curry paste doesn’t contain shrimp paste (most common brands in Western supermarkets are vegan-friendly).

Q: Can I use light coconut milk?

A: While you can, I highly recommend using full-fat coconut milk for the best creamy texture and rich flavor. Light coconut milk will result in a thinner, less luxurious curry.

Q: What if I don’t have fresh ginger?

A: You can substitute 1/2 teaspoon of ground ginger for the fresh ginger. However, fresh ginger provides a more vibrant and potent flavor, so use it if you can!

Recipe Note: Please adjust spice levels to your personal preference. Some red curry pastes are hotter than others!