THAI COCONUT CURRY STEW
A warming and flavour-rich Thai Coconut Curry Stew perfect for solo meals. Chickpeas, mixed vegetables and coconut milk unite in a single pot, infused with the aromatic depth of red curry paste and brightened by a splash of lime juice. With its creamy texture and vibrant spice profile, this dish is deeply satisfying while remaining light and wholesome. It’s an ideal vegan meal for busy days. It’s quick to prepare, loaded with nutrients and completely comforting. Whether enjoyed on its own or paired with jasmine rice, this stew is a delicious reminder that healthy eating doesn’t need to be bland or complicated. Naturally gluten-free, dairy-free and packed with plant-based protein, it’s a flexible recipe that can be tailored to taste. Ideal for lunch or dinner, this one-pot wonder delivers bold flavour with minimal fuss.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Thai
PREPARATION/TECHNIQUES
Stew
OCCASION/HOLIDAY
Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, Quick & Easy, Wheat/Gluten-Free, Low Fat
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Thai Coconut Curry Stew:
- ½ cup canned chickpeas, drained and rinsed
- ½ cup coconut milk
- ½ cup mixed vegetables (carrot and bell pepper, chopped)
- 1 tbsp red curry paste
- ½ cup water
- 1 tsp lime juice
FULL NUTRITIONAL INFORMATION
- Calories: 387.9 kcal
- Fat: 27 g
- Saturated Fat: 21.7 g
- Carbohydrate: 31.3 g
- Sugar: 5.3 g
- Fiber: 8 g
- Sodium: 436.1 mg
- Protein: 10.6 g
- Cholesterol: 1.5 mg
- Calcium: 93.9 mg
- Iron: 6 mg
- Potassium: 641.4 mg
PREPARATION
These steps are followed for the preparation of Thai Coconut Curry Stew:
- Heat Curry Paste: Place a small saucepan over medium heat and add the red curry paste. Stir for 30 to 45 seconds to release the flavours.
- Add Coconut Milk And Water: Pour in the coconut milk and water, stirring until fully combined. Bring to a gentle simmer.
- Add Chickpeas And Vegetables: Stir in the chickpeas and chopped mixed vegetables. Allow the stew to simmer gently for 10 to 12 minutes or until vegetables are soft.
- Add Lime Juice: Remove from heat and stir in the lime juice for brightness and balance.
- Serve: Pour into a serving bowl and garnish with fresh coriander or sliced chilli if desired.
PREP TIME
5 minutes
COOKING TIME
12 minutes
TIPS
Here are some helpful tips for the preparation of Thai Coconut Curry Stew:
- Prep Ahead: Chop vegetables and rinse chickpeas in advance for quicker assembly.
- Consistency Control: For a thicker stew, simmer uncovered slightly longer to reduce the liquid.
- Balance The Heat: Adjust curry paste to your spice preference. For extra mild, start with ½ tbsp.
- Enhance Depth: Add a splash of soy sauce or tamari to boost umami richness.
- Make It A Meal: Serve with brown rice, quinoa or flatbread for a heartier portion.
VARIATIONS
- Add Leafy Greens: Stir in spinach, kale or bok choy in the final minutes of cooking.
- Extra Protein: Toss in tofu cubes or edamame for additional plant-based protein.
- Nut-Free Option: Use sunflower seed butter instead of coconut milk for creaminess if you are allergic to tree nuts.
- Boost Fibre: Add a tablespoon of flaxseed or chia seeds stirred in just before serving.
- Zest It Up: Add fresh grated ginger or lemongrass during the simmer for extra fragrance.
PREPPING AND STORAGE
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob over low heat.
- Freezer: Once cooled, freeze in a sealed container for up to 1 month. Defrost overnight in the fridge before reheating.
- Meal Prep Tip: Double or triple the batch and portion into containers for ready-to-heat weekday meals.