Thai Red Curry with Vegetables and Sweet Potato Noodles is spicy, healthful comfort food any time you need a shot of goodness!
There are many things in this world that are worse than a summer cold, but few things more annoying. When you’re feelin’ poorly, all you want to do is curl up under the covers and sleep for two days.
There’s something so wrong with that picture this time of year. It’s in the 80’s here and the sun is shining but I’ve got a whopper of a cold right now.
So how does one with a summer cold nurse themselves back to health? This super-spicy Thai red curry veggie-packed meal!
Way better than chicken soup this time of year, my Thai Red Curry with Vegetables and Sweet Potato Noodles is good for what ails ya! A big burst of flavor from something spicy like a red curry will get your tastebuds dancing and make that sore nose happy again!
Onions, red bell pepper, eggplant, green beans, sweet potatoes, fresh tomatoes, oh my!!
Vary the vegetables any way you please: Cauliflower, broccoli, spinach, etc. There’s no wrong way to make a vegetable curry!
You could go to the trouble of making your own red curry paste, but I recommend seeking out a great international market in your area. The grocery store brands lack authenticity, but since discovering the Maesri (Affiliate link) brand at a local international market, I no longer go to the effort. They make many different types of curry pastes and the flavor is fresh and the ingredients are all-natural.
For more veggie-packed spicy curry goodness, be sure to try my:
- Vegan Thai Red Curry with Cauliflower and Potatoes
- Indian Root Vegetable Curry
- Spicy Roasted Vegetable and Black Bean Ragout with Polenta
- Cauliflower, Red Lentil and Potato Curry
- Butternut Squash in Fresh Green Curry
Thai Red Curry with Vegetables and Sweet Potato Noodles
- 2 tablespoons canola oil - or coconut oil
- 1 medium onion - halved and thinly sliced
- 1 large red bell pepper - cut into 1-inch chunks
- 1 handful green beans - cut or broken into 1 ½-inch pieces (about 1 cup)
- 1 small eggplant - cubed
- 4 cloves garlic - chopped
- 2 medium tomatoes - cored, seeded and chopped
- 1 medium sweet potato - peeled and spiralized
- 1 can (15-ounce) coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste - or to taste
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce - regular or vegan, soy sauce (regular or gluten-free) or coconut aminos
- 1 small bunch fresh basil - Thai if you can find it, leaves torn, reserving some for garnish
- Heat oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 4 to 5 minutes or until it begins to soften, adjusting heat as necessary so the onion doesn't brown.
- Add the red bell pepper and green beans. Cook 2 to 3 minutes or until green beans deepen in color.
- Add the eggplant and garlic; cook 1 minute or until garlic is fragrant.
- Add tomatoes, sweet potatoes, coconut milk, vegetable broth and red curry paste. Bring to a boil, reduce heat to low, cover and simmer approximately 20 to 25 minutes or until eggplant and sweet potatoes are tender.
- Add lime juice and fish sauce, soy sauce or coconut aminos. Stir in basil. Serve in bowls. Garnish with additional fresh basil.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.