10 min. 15 min.
I just love grilled vegetables in Thai Red Coconut Curry Sauce! If I could slather it on vegetables every day I would. There really is no other flavor like it…sweet, spicy and rich… yum! It’s my favorite excuse for cooking a wide variety of vegetables.
Now, I’m going to be upfront with you, this was my first time making Thai food at home. I was pleasantly surprised at not only how good it was, but how simple it was to make! This Thai Coconut Curry Sauce and Vegetables recipe is made of non-processed ingredients, is easy to make your own and makes broccoli taste AMAZING.
I found a great Thai red curry paste, from the brand “Thai Kitchen”, that is made entirely of non-processed ingredients. This made the sauce sooo much easier to make (and I imagine, more delicious). All the other red curry pastes that I found had sugar or other processed ingredients in them, so I was pumped to find the Thai Kitchen one at my local grocery store.
To start, I roasted some cauliflower, red pepper, broccoli, sweet potato, carrots, and squash in the oven. I simply covered two cookie sheets in tin foil, evenly brushed olive oil onto the pan with a silicone basting brush and put the diced vegetables on top. I let them cook at 400 degrees for 45 minutes.
Being able to make this at home was awesome. I am allergic to peanuts, so it has always seemed too risky for me to eat at Thai restaurants because they cook with peanuts so much. I have noticed that there are some restaurants that use separate pans for people with nut allergies, but it still makes me nervous. Since this recipe worked out so great, I’m ready to make it again and again!
- 1 Tbs olive oil
- 1 can of coconut milk
- 3 Tbs red curry paste ("Thai Kitchen" brand is paleo)
- 2 Tbs lime
- 3 Tbs maple syrup
- 1 tsp salt
- 2 Tbs minced shallot
- 2 Tbs minced garlic
- ¾ cup water (divided)
- 1 cup diced pineapple
- ¼ tsp ground ginger
- 1 tsp basil
- Vegetables of choice ( I made broccoli, red pepper, cauliflower, zucchini, sweet potato, and carrots)
- Put 1 tbs olive oil in a pan over medium-high heat.
- Add the minced garlic and shallots and cook for 2 minutes, stirring continuously.
- Add the curry paste to the garlic and shallots and mash it well into them. Lower the heat of the stovetop to medium.
- Add the coconut milk and whisk.
- Add the lime juice, maple syrup, ½ cup water, ground ginger, and basil and whisk once more. Add the diced pineapple.
- Cook for 15 minutes, letting the mixture bubble and evaporate.
- Add another ¼ cup water and whisk. (You may want to add even more water, depending on your desired consistency)
- Serve with vegetables or chicken and enjoy.