Thai red curry vegetables featuring cauliflower, sweet potatoes, carrots and onions cooked with white wine and simmered in coconut milk.

Thai red curry vegetables featuring cauliflower, sweet potatoes, carrots and onions cooked with white wine and simmered in coconut milk.

There are a few Asian condiments that I love having in my pantry. Red curry paste and roasted red chili paste from Thai Kitchen are two of my favorites. The reason that I was able to make recipes like Spicy Seafood Combo and Rainbow Chicken Salad super quick and tasty is because of Thai Kitchen’s excellent gluten-free products.

In today’s recipe, these curry vegetables are cooked mainly in the red curry paste. With some additional cumin, turmeric, a splash of white wine and some coconut milk to enhance the flavor, this recipe turned out great.

Thai red curry vegetables featuring cauliflower, sweet potatoes, carrots and onions cooked with white wine and simmered in coconut milk.
I used coconut oil for this recipe. Since coconut oil’s smoke point is fairly low. I kept the heat at medium pretty much the entire time. If you use a cooking oil with a high smoke point, you can cook these curry vegetables in less time by turning up the heat. However, coconut oil works better in this recipe because the flavor incorporates so well with curry and coconut oil, so a little bit more cooking time is well worth it, in my opinion.
 
Give this vegetable dish a try and experience super common vegetables like cauliflower, sweet potato, onion, and carrot surprisingly knocking your socks off.
 
Thai Red Curry Vegetables
 
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Thai red curry vegetables featuring cauliflower, sweet potatoes, carrots and onions cooked with white wine and simmered in coconut milk.

Thai Red Curry Vegetables

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  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Curry, Gluten Free, Vegan
  • Method: Sauté
  • Cuisine: Thai
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Description

Thai red curry vegetables featuring cauliflower, sweet potatoes, carrots and onions cooked with white wine and simmered in coconut milk.

Ingredients

Scale
  • 3 tablespoons coconut oil
  • 1 medium onion, roughly chopped
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Salt to taste
  • 1/4 cup white wine
  • 3 tablespoons Thai red curry paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 head cauliflower, cut into florets
  • 1 large sweet potato, peeled and diced (about 2 cups)
  • 3 medium carrots, sliced
  • 1/2 cup coconut milk
  • Fresh chopped cilantro for garnishing

Instructions

  1. In a large wok or skillet, heat coconut oil over medium heat for 1 – 2 minutes until hot. Keep the heat at medium otherwise the oil will burn.
  2. Add onion, ginger, garlic, red pepper flakes and a pinch of salt. Cook, stirring often for 5 minutes.
  3. Add wine and continue cooking for another 5 minutes until the alcohol is evaporated, stirring occasionally.
  4. Stir in Thai red curry paste, turmeric, cumin until blend.
  5. Add cauliflower, sweet potatoes and carrots. Stir until the spices are evenly distributed.
  6. Stir in coconut milk and cover, cook over medium heat for 15 minutes or until the vegetables are tender.
  7. Dish and garnish with cilantro. Serve over rice.

Nutrition

  • Serving Size: 1
  • Calories: 209
  • Sugar: 6.1g
  • Sodium: 468mg
  • Fat: 14.1g
  • Saturated Fat: 10.9g
  • Carbohydrates: 17.7g
  • Fiber: 4g
  • Protein: 2.7g

About the Author

Sharon Chen, StreetSmart Kitchen
Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.