South-East Spice: 11 Thai Coconut Curry Bowls

Classic Red Thai Coconut Curry Bowl

The Classic Red Thai Coconut Curry Bowl is a delicious and aromatic dish that brings the flavors of Thailand right to your kitchen.

This hearty meal features a rich blend of coconut milk and red curry paste, combined with fresh vegetables and proteins. With a preparation time of about 30 minutes and a difficulty level of easy, this dish is perfect for both novice and experienced cooks looking to whip up a satisfying meal.

Ingredients:

1 tablespoon coconut oil
1 onion, diced
3 cloves garlic, minced
1-inch piece of ginger, grated
2-3 tablespoons red Thai curry paste
1 can (400 ml) coconut milk
2 cups vegetable broth
1 bell pepper, sliced
1 zucchini, sliced
1 cup broccoli florets
1 cup mushrooms, sliced
1 cup tofu or chicken, cubed
2 tablespoons soy sauce
1 tablespoon lime juice
Fresh basil leaves, for garnish
Cooked rice, for serving

Instructions:

In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red Thai curry paste to the pot, mixing thoroughly with the onions, garlic, and ginger for about 2 minutes.
Pour in the coconut milk and vegetable broth, then stir to combine.
Add the tofu or chicken and bring the mixture to a simmer. Cook for 5-7 minutes until the protein is cooked through.
Incorporate the sliced bell pepper, zucchini, broccoli, and mushrooms, allowing the vegetables to cook until tender, about 5-7 minutes.
Stir in the soy sauce and lime juice, adjusting the seasoning to taste.
Serve the curry over cooked rice, garnished with fresh basil leaves. Enjoy your flavorful and comforting meal!

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Green Thai Coconut Curry Bowl

The Green Thai Coconut Curry Bowl is a vibrant and fragrant dish that highlights fresh herbs and green vegetables, bringing a taste of Thailand to your dinner table.

This hearty and satisfying meal can be prepared in about 30 minutes and is rated as easy, making it ideal for cooks of all skill levels looking to enjoy a flavorful and nutritious bowl.

Ingredients:

1 tablespoon coconut oil
1 onion, diced
3 cloves garlic, minced
1-inch piece of ginger, grated
2-3 tablespoons green Thai curry paste
1 can (400 ml) coconut milk
2 cups vegetable broth
1 cup snap peas
1 bell pepper, sliced
1 cup baby spinach leaves
1 cup eggplant, diced
1 cup shrimp or chickpeas, for protein
2 tablespoons fish sauce or soy sauce
1 tablespoon lime juice
Fresh cilantro or Thai basil leaves, for garnish
Cooked jasmine rice, for serving

Instructions:

In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Mix in the green Thai curry paste and cook for about 2 minutes to release its flavors.
Pour in the coconut milk and vegetable broth, then stir well to combine.
Add the shrimp or chickpeas and bring the mixture to a simmer, cooking for 5-7 minutes until proteins are done.
Throw in the diced eggplant, sliced bell pepper, and snap peas, cooking until the vegetables are tender, about 5-7 minutes.
Stir in the baby spinach, fish sauce or soy sauce, and lime juice, adjusting seasoning to taste.
Serve the green curry over cooked jasmine rice, garnishing with fresh cilantro or Thai basil leaves. Enjoy your delightful and aromatic meal!

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Yellow Thai Coconut Curry Bowl

The Yellow Thai Coconut Curry Bowl is a warm and comforting dish that showcases the rich flavors of turmeric and spices, making it a delightful option for anyone looking to experience the savory tastes of Thailand.

This easy-to-make meal can be prepared in about 30 minutes and is rated as simple, perfect for both novice and seasoned cooks alike.

Ingredients:

1 tablespoon coconut oil
1 onion, diced
3 cloves garlic, minced
1-inch piece of ginger, grated
2-3 tablespoons yellow Thai curry paste
1 can (400 ml) coconut milk
2 cups vegetable broth
1 cup carrots, sliced
1 cup zucchini, sliced
1 cup cauliflower florets
1 cup tofu or chicken, for protein
2 tablespoons fish sauce or soy sauce
1 tablespoon lime juice
Fresh cilantro, for garnish
Cooked jasmine rice, for serving

Instructions:

In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until softened.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Incorporate the yellow Thai curry paste and cook for about 2 minutes to deepen the flavors.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the tofu or chicken and bring the mixture to a gentle simmer, cooking for 5-7 minutes until the protein is cooked through.
Add the sliced carrots, zucchini, and cauliflower, cooking until the vegetables are tender, about 5-7 minutes.
Mix in the fish sauce or soy sauce, and lime juice, tasting to adjust seasoning if needed.
Serve the yellow curry over cooked jasmine rice, garnished with fresh cilantro for an aromatic finish.

Enjoy this delicious and vibrant meal!

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Spicy Basil Thai Coconut Curry Bowl

The Spicy Basil Thai Coconut Curry Bowl is an exciting and fragrant dish that brings the perfect balance of heat and flavor to your dining experience.

Featuring aromatic basil and a kick from red curry paste, this bowl is not only quick to whip up in about 30 minutes but is also rated as simple, making it ideal for cooks of all skill levels.

Ingredients:

1 tablespoon coconut oil
1 onion, diced
3 cloves garlic, minced
1-inch piece of ginger, grated
2-3 tablespoons red Thai curry paste
1 can (400 ml) coconut milk
2 cups vegetable broth
1 cup bell peppers, sliced
1 cup green beans, trimmed
1 cup eggplant, diced
1 cup tofu or shrimp, for protein
2 tablespoons fish sauce or soy sauce
1 tablespoon lime juice
1 cup fresh basil leaves
Cooked jasmine rice, for serving

Instructions:

Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the red Thai curry paste, cooking for about 2 minutes to enhance the flavors.
Pour in the coconut milk and vegetable broth, mixing well.
Add the tofu or shrimp, bringing the mixture to a gentle simmer for 5-7 minutes until the protein is cooked through.
Incorporate the sliced bell peppers, green beans, and eggplant; cook until the vegetables are tender, about 5-7 minutes.
Stir in the fish sauce or soy sauce and lime juice, adjusting seasoning to taste.
Remove from heat and gently fold in the fresh basil leaves.
Serve the curry over cooked jasmine rice for a delicious and comforting meal. Enjoy!

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Lemongrass and Coconut Curry Bowl

The Lemongrass and Coconut Curry Bowl is a fragrant and soothing dish that beautifully melds the bright citrus notes of lemongrass with the rich creaminess of coconut milk.

This wholesome vegan-friendly meal takes only about 30 minutes to prepare and is rated as simple, making it perfect for both novice and experienced cooks looking for a quick weeknight dinner.

Ingredients:

1 tablespoon coconut oil
1 onion, diced
2 stalks lemongrass, trimmed and chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2-3 tablespoons yellow curry paste
1 can (400 ml) coconut milk
2 cups vegetable broth
1 cup sweet potatoes, diced
1 cup broccoli florets
1 cup bell peppers, sliced
1 cup chickpeas, drained and rinsed
2 tablespoons soy sauce
1 tablespoon lime juice
Fresh cilantro, for garnish
Cooked rice or quinoa, for serving

Instructions:

Heat the coconut oil in a large pot over medium heat. Add the diced onion and chopped lemongrass, sautéing until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the yellow curry paste, cooking for 2 minutes to enhance the flavors.
Pour in the coconut milk and vegetable broth, mixing until well combined.
Add the diced sweet potatoes and bring the mixture to a gentle simmer for 10 minutes, until the sweet potatoes are tender.
Stir in the broccoli florets, bell peppers, and chickpeas, cooking for an additional 5 minutes until the vegetables are bright and cooked through.
Incorporate the soy sauce and lime juice, adjusting seasoning to taste.
Remove from heat and serve over cooked rice or quinoa, garnished with fresh cilantro. Enjoy!

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Massaman Coconut Curry Bowl

The Massaman Coconut Curry Bowl is a hearty, flavorful dish that combines the richness of coconut milk with the warm spices of Massaman curry. Ideal for those looking for a comforting meal, this vegan-friendly bowl can be prepared in roughly 35 minutes and is rated as easy, making it an excellent choice for home cooks of all levels.

Ingredients:

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1-inch piece ginger, grated
3 tablespoons Massaman curry paste
1 can (400 ml) coconut milk
2 cups vegetable broth
1 cup sweet potatoes, diced
1 cup potatoes, diced
1 cup green beans, trimmed
1 cup chickpeas, drained and rinsed
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice
Fresh cilantro and roasted peanuts, for garnish
Cooked rice or quinoa, for serving

Instructions Summary:

In a large pot, heat the coconut oil over medium heat and sauté the diced onion for about 3-4 minutes until softened.
Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Stir in the Massaman curry paste and cook for 2 minutes to release its flavors.
Pour in the coconut milk and vegetable broth, stirring until well combined.
Add the diced sweet potatoes and potatoes, bringing the mixture to a gentle simmer for about 10 minutes, until tender.
Incorporate the green beans and chickpeas, cooking for an additional 5 minutes until bright and tender.
Mix in the peanut butter, soy sauce, and lime juice, adjusting seasoning to taste.
Remove from heat and serve the curry over cooked rice or quinoa, garnished with fresh cilantro and roasted peanuts. Enjoy!

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Coconut Shrimp Curry Bowl

The Coconut Shrimp Curry Bowl is a delightful dish that brings together the flavors of coconut milk, tender shrimp, and vibrant vegetables, creating a deliciously creamy and satisfying meal.

This dish is perfect for seafood lovers and can be prepared in approximately 30 minutes, with an easy difficulty level making it suitable for cooks of all experience levels.

Ingredients:

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1-inch piece ginger, grated
1 tablespoon red curry paste
1 can (400 ml) coconut milk
1 cup vegetable broth
1 pound shrimp, peeled and deveined
1 cup bell peppers, sliced
1 cup snap peas
2 tablespoons fish sauce (or soy sauce for a vegan option)
1 tablespoon lime juice
Fresh basil or cilantro, for garnish
Cooked jasmine rice, for serving

Instructions Summary:

In a large pot, heat the coconut oil over medium heat and sauté the diced onion for about 3-4 minutes until softened.
Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 2 minutes to develop the flavors.
Pour in the coconut milk and vegetable broth, mixing until well combined.
Bring the mixture to a gentle simmer and add the shrimp, cooking for about 3-4 minutes until they turn pink and opaque.
Add the bell peppers and snap peas, cooking for an additional 3 minutes until the vegetables are tender-crisp.
Mix in the fish sauce and lime juice, adjusting seasoning to taste.
Remove from heat and serve the curry over cooked jasmine rice, garnished with fresh basil or cilantro. Enjoy!

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Thai Vegetable Coconut Curry Bowl

The Thai Vegetable Coconut Curry Bowl is a vibrant and nutritious dish that highlights a medley of fresh vegetables cooked in a rich and creamy coconut milk-based sauce.

Perfect for vegetarian and vegan diets, this dish can be prepared in around 30 minutes, making it an easy and satisfying meal for cooks of all levels.

Ingredients:

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1-inch piece ginger, grated
1 tablespoon red curry paste
1 can (400 ml) coconut milk
1 cup vegetable broth
1 cup zucchini, chopped
1 cup bell peppers, sliced
1 cup broccoli florets
1 cup carrots, sliced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon lime juice
Fresh basil or cilantro, for garnish
Cooked jasmine rice, for serving

Instructions Summary:

Heat the coconut oil in a large pot over medium heat.
Sauté the diced onion for about 3-4 minutes until softened.
Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 2 minutes to deepen the flavors.
Pour in the coconut milk and vegetable broth, mixing well until combined.
Bring the mixture to a gentle simmer and add the zucchini, bell peppers, broccoli, and carrots.
Cook for about 5-7 minutes until the vegetables are tender.
Mix in the soy sauce and lime juice, adjusting seasoning to taste.
Remove from heat and serve the curry over cooked jasmine rice, garnished with fresh basil or cilantro.

Enjoy!

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Chicken and Bamboo Shoot Coconut Curry Bowl

The Chicken and Bamboo Shoot Coconut Curry Bowl is a delightful and aromatic dish that combines tender chicken with the crunch of bamboo shoots, all enveloped in a rich coconut milk-based sauce.

This dish is perfect for a hearty weeknight dinner and can be prepared in approximately 30 minutes, making it accessible for cooks of all experience levels.

Ingredients:

1 tablespoon coconut oil
1 pound chicken breast, sliced into thin strips
1 onion, diced
2 cloves garlic, minced
1-inch piece ginger, grated
1 tablespoon red curry paste
1 can (400 ml) coconut milk
1 cup chicken broth
1 cup bamboo shoots, drained and sliced
1 cup bell peppers, sliced
1 cup snap peas or green beans
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon lime juice
Fresh cilantro, for garnish
Cooked jasmine rice, for serving

Instructions Summary:

Heat the coconut oil in a large pot over medium heat, and add the sliced chicken. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for about 3-4 minutes until softened.
Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 2 minutes to enhance the flavors.
Pour in the coconut milk and chicken broth, stirring to combine well.
Bring to a simmer and add the sliced bamboo shoots, bell peppers, snap peas (or green beans), and the cooked chicken. Cook for another 5-7 minutes until the vegetables are tender.
Mix in the soy sauce and lime juice, adjusting the seasoning as needed.
Remove from heat, and serve the curry over cooked jasmine rice, garnished with fresh cilantro. Enjoy!

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Tofu and Broccoli Coconut Curry Bowl

The Tofu and Broccoli Coconut Curry Bowl is a vibrant and satisfying vegetarian dish that offers a delightful combination of textures and flavors. Packed with protein-rich tofu and nutrient-dense broccoli, this dish is enveloped in a creamy coconut milk sauce infused with aromatic spices.

Perfect for a quick weeknight meal, it can be prepared in about 30 minutes and is suitable for cooks of all experience levels.

Ingredients:

1 tablespoon coconut oil
14 ounces firm tofu, drained and cubed
1 onion, diced
2 cloves garlic, minced
1-inch piece ginger, grated
1 tablespoon yellow or red curry paste
1 can (400 ml) coconut milk
1 cup vegetable broth
2 cups broccoli florets
1 cup bell peppers, sliced
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon lime juice
Fresh basil or cilantro, for garnish
Cooked jasmine rice, for serving

Instructions Summary:

Heat the coconut oil in a large pot over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu and set aside.
In the same pot, add the diced onion and sauté for about 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the curry paste and cook for 2 minutes to enhance the flavors.
Pour in the coconut milk and vegetable broth, stirring to combine.
Bring to a simmer and add the broccoli florets and bell peppers. Cook for 5-7 minutes until the vegetables are tender.
Return the cooked tofu to the pot and mix in the soy sauce and lime juice, adjusting the seasoning as needed.
Remove from heat and serve the curry over cooked jasmine rice, garnished with fresh basil or cilantro. Enjoy!

Thai Curry Noodle Bowl

The Thai Curry Noodle Bowl is a fragrant and comforting dish that combines the richness of coconut milk with the delightful chewiness of noodles. This bowl can be prepared in about 30 minutes and is perfect for a quick but satisfying meal. It’s suitable for cooks of all experience levels and can be easily customized with your favorite protein or vegetables.

Ingredients:

8 ounces rice noodles
1 tablespoon coconut oil
1 onion, sliced
3 cloves garlic, minced
1-inch piece ginger, grated
2 tablespoons red curry paste
1 can (400 ml) coconut milk
2 cups vegetable broth
1 cup bell peppers, sliced
1 cup snap peas
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon lime juice
Fresh cilantro or green onions, for garnish
Lime wedges, for serving

Instructions Summary:

Cook the rice noodles according to package instructions, then drain and set aside.
In a large pot or wok, heat coconut oil over medium heat. Add sliced onion and sauté for 3-4 minutes until translucent.
Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the red curry paste and cook for 2 minutes to enhance the flavor.
Pour in the coconut milk and vegetable broth, stirring to combine, and bring to a simmer.
Add the bell peppers and snap peas, cooking for about 5 minutes until the vegetables are tender.
Mix in the cooked rice noodles along with soy sauce and lime juice, tossing to combine well and heat through.
Remove from heat and serve garnished with fresh cilantro or green onions, with lime wedges on the side. Enjoy!