Mild Coconut Vegetable Curry

Name: Mild Coconut Vegetable Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tablespoons (30 g) mild yellow Thai curry paste; 1¾ cups (415 ml) unsweetened coconut milk (14-ounce can); 1 cup (240 ml) vegetable broth, low-sodium; 2 whole (400 g) medium zucchini, cut into ½-inch (1.3 cm) half-moons; 2 whole (320 g) medium bell peppers (red and/or yellow), seeded, cut into 1-inch (2.5 cm) chunks; 2 whole (240 g) medium carrots, peeled, cut diagonally into ¼-inch (0.6 cm) slices; 1 whole (40 g) shallot, medium, thinly sliced; 2 cloves (6 g) garlic cloves, minced; 1 tablespoon (15 ml) fish sauce (optional; use soy sauce for vegan version) (optional); 1 tablespoon (15 ml) fresh lime juice; ½ teaspoon (2½ g) brown sugar; to taste salt; ⅓ cup (10 g) fresh Thai basil or sweet basil leaves, roughly torn; 1 tablespoon (15 ml) neutral oil (vegetable or coconut)

From the MyKitchenBank Kitchen

A gentle, aromatic Thai-inspired curry built on coconut milk and mild curry paste, loaded with tender zucchini, bell peppers, and carrots. Fresh basil stirred in at the end adds brightness without heat. Ready in under 40 minutes, this vegetable-forward dish is naturally vegan and perfect served over rice or noodles.

Prep: 15 min
Cook: 20 min
Total: 35 min
Makes: 4 servings (about 5 cups)

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Ingredients

4 servings

2 tablespoons (30 g) mild yellow Thai curry paste
1¾ cups (415 ml) unsweetened coconut milk (14-ounce can)
1 cup (240 ml) vegetable broth, low-sodium
2 whole (400 g) medium zucchini, cut into ½-inch (1.3 cm) half-moons
2 whole (320 g) medium bell peppers (red and/or yellow), seeded, cut into 1-inch (2.5 cm) chunks
2 whole (240 g) medium carrots, peeled, cut diagonally into ¼-inch (0.6 cm) slices
1 whole (40 g) shallot, medium, thinly sliced
2 cloves (6 g) garlic cloves, minced
1 tablespoon (15 ml) fish sauce (optional; use soy sauce for vegan version) (optional)
1 tablespoon (15 ml) fresh lime juice
½ teaspoon (2.5 g) brown sugar
to taste salt
⅓ cup (10 g) fresh Thai basil or sweet basil leaves, roughly torn
1 tablespoon (15 ml) neutral oil (vegetable or coconut)

Equipment (5)

3- to 4-quart (2.8- to 3.8-liter) pot or large saucepan with lid
Cutting board
Chef's knife
Wooden spoon or silicone spatula
Can opener

Steps

Before you start

Have all vegetables prepped and measured before you start cooking.
Use a 3- to 4-quart pot or large saucepan.
If you prefer a spicier curry, choose red or Thai red curry paste instead of yellow.

1
Bloom the curry paste
- Heat the oil in a 3- to 4-quart pot over medium heat for about 30 seconds until shimmering.
- Add the curry paste and cook for 1–2 minutes, stirring constantly, until fragrant and slightly darkened.
- The paste should smell toasty and lose any raw spice edge.
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Ready when: Paste is fragrant and slightly darkened
Tip: Blooming the paste releases its oils and mellows the flavor—don't skip this step.
2
Add aromatics and sauté
- Add the sliced shallot and minced garlic to the curry paste.
- Stir constantly for about 1 minute until the shallot softens slightly and the mixture is very fragrant.
- The pot should smell rich and warm, not sharp.
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Ready when: Shallot is translucent, mixture is very aromatic
Tip: Keep the heat at medium so the paste doesn't scorch.
3
Add carrots
- Stir in the carrot slices.
- Cook for 2 minutes, stirring occasionally, until they're coated with the curry mixture and start to soften slightly.
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Ready when: Carrots are coated with curry paste and beginning to soften
4
Pour in liquids
- Pour in the coconut milk and vegetable broth, stirring to combine.
- Bring the liquid to a gentle simmer over medium heat, scraping the bottom of the pot to release any browned bits.
- Once it begins to bubble gently, you'll see wisps of steam but not a rolling boil.
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Ready when: Liquid is at a gentle simmer with small bubbles breaking the surface
Tip: Don't skip scraping the pot—those browned bits add deep flavor.
5
Add zucchini and peppers
- Add the zucchini and bell pepper chunks.
- Stir gently to combine.
- The curry should return to a gentle simmer within 1–2 minutes.
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Ready when: Curry returns to a gentle simmer
6
Simmer until vegetables are tender
- Reduce heat to medium-low and let the curry simmer uncovered for 10–12 minutes, stirring occasionally.
- The vegetables are done when the carrots and zucchini are fork-tender but not mushy, and the peppers have softened but still hold their shape.
- The liquid should reduce slightly and concentrate.
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Ready when: Carrots and zucchini are fork-tender, peppers are soft but hold shape, liquid has reduced by about a quarter
Tip: Don't overcook the zucchini—it goes from tender to mushy quickly. Stir now and then to prevent sticking.
7
Season and finish
- Remove the pot from heat.
- Stir in the lime juice, brown sugar, and fish sauce (or soy sauce for vegan).
- Taste and add salt to your preference.
- The curry should be balanced between savory, slightly sweet, and tart.
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Ready when: Flavors are balanced—savory, slightly sweet, and bright with lime
Tip: Taste as you go. If the curry is too rich, add a splash more lime juice; if it's too tangy, add a tiny pinch more sugar.
8
Add basil and serve
- Gently stir in the torn basil leaves just before serving.
- The heat of the curry will wilt the basil slightly, releasing its aromatic oils.
- Ladle into bowls and serve immediately with jasmine rice, brown rice, or your favorite noodles.
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Ready when: Basil is wilted and aromatic
Tip: Add basil at the last moment so it stays fragrant and bright. If you're making this ahead, store the basil separately and stir it in when you reheat.

Good to know

Tips

For deeper coconut flavor, use half coconut milk (about 1.75 cups / 415 ml) and half light coconut milk (about 0.5 cup / 120 ml); the lighter variety reduces richness without losing the taste.
If your curry paste comes in a tube rather than a jar, it may be more concentrated. Start with 1.5 tablespoons (22 g) and taste before adding more.
A squeeze of fresh lime juice at the table lets each diner tune the brightness to their taste—set a lime wedge on the side.
This curry is fantastic with jasmine rice, brown rice, or rice noodles, but it's also delicious ladled over coconut jasmine rice or served alongside warm naan bread.

Make ahead

You can prepare all vegetables up to 1 day ahead, keeping them in separate airtight containers in the fridge. The finished curry can be made up to 3 days ahead; reheat gently over medium-low heat, then stir in fresh basil when serving.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months (basil is best added after reheating). To reheat, thaw if frozen, then warm gently over medium-low heat on the stovetop, stirring occasionally and adding a splash of broth if it's too thick. Microwave is also fine: cover loosely and heat in 1-minute intervals, stirring between bursts.

Substitutions

mild yellow Thai curry paste → Red or Thai red curry paste. Use the same amount. This will make the curry noticeably spicier; consider adding a splash more coconut milk to mellow it.
medium bell peppers (red and/or yellow) → 1 cup (150 g) snap peas or green beans, cut into 2-inch (5 cm) pieces. Add them at the same time as the zucchini and peppers; they'll cook in the same 10–12 minutes.
fish sauce (optional; use soy sauce for vegan version) → Low-sodium soy sauce or tamari (use 2 teaspoons / 10 ml). For a fully vegan curry, skip the fish sauce entirely or use soy sauce. The dish remains delicious and well-balanced.
fresh Thai basil or sweet basil leaves → Cilantro or mint leaves, roughly torn. Cilantro adds brightness and earthiness; mint gives an unexpected freshness. Either works beautifully.