Spring Thai Red Curry with Carrots and Snap Peas

This Spring Thai Red Curry with Carrots and Snap Peas is a fresh, flavorful dish that celebrates the bright produce of the season. Featuring crisp vegetables simmered in a fragrant coconut red curry sauce, this dish offers a balance of spicy, sweet, and savory flavors. It’s easy to make, packed with nutrients, and perfect for a cozy dinner or a healthy meal prep option.

Why You’ll Love This Recipe

• Full of seasonal vegetables and vibrant colors
• Quick to prepare and perfect for weeknight meals
• Can be made vegan, gluten-free, and dairy-free
• Balanced in flavor with a creamy, spicy, and slightly sweet profile
• Easily customizable with different vegetables or proteins

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Coconut oil or olive oil
• White onion, chopped
• Garlic cloves, minced
• Fresh ginger, grated
• Red bell pepper, thinly sliced
• Yellow bell pepper, thinly sliced
• Carrots, peeled and sliced
• Fresh snap peas
• Thai red curry paste
• Full-fat coconut milk
• Water
• Brown sugar
• Tamari or soy sauce
• Rice vinegar or lime juice
• Fresh cilantro and basil, for garnish
• Cooked jasmine or basmati rice, for serving

Directions

1. Heat oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
2. Add garlic and ginger, cooking until aromatic.
3. Stir in bell peppers and carrots, and cook for a few minutes to soften.
4. Add curry paste and stir for a minute to coat the vegetables.
5. Pour in coconut milk and water. Mix well and bring to a gentle simmer.
6. Stir in snap peas, brown sugar, tamari or soy sauce, and vinegar or lime juice.
7. Let it simmer for 5–10 minutes until the vegetables are tender but still crisp.
8. Adjust seasoning as needed.
9. Serve hot over rice and garnish with fresh herbs.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 25–30 minutes
• Total Time: 35–40 minutes

Variations

• Add tofu, shrimp, or chicken for extra protein
• Substitute other vegetables like mushrooms, zucchini, or broccoli
• Use green curry paste for a different flavor profile
• Add a dash of fish sauce or lemongrass for extra depth
• Top with chopped peanuts or sesame seeds for crunch

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• Freeze in a sealed container for up to 2 months
• Reheat gently on the stovetop over medium heat or in the microwave until hot
• Add a splash of water or coconut milk if the curry thickens too much after chilling

FAQs

What is Thai red curry paste made from?

It typically includes red chili peppers, garlic, lemongrass, ginger, and spices blended into a paste. Some brands may include shrimp paste, so check the label if you are vegan or vegetarian.

Can I make this dish ahead of time?

Yes, it keeps well and the flavors deepen over time. It’s ideal for meal prep.

Is Thai red curry very spicy?

It can be moderately spicy, but the coconut milk balances the heat. You can adjust the spice level by using less or more curry paste.

Can I use frozen vegetables?

Yes, frozen vegetables like snap peas or carrots can be used. Add them directly to the curry and cook until heated through.

What can I use instead of coconut milk?

You can use cashew cream or a plant-based cream alternative, but coconut milk gives the most authentic flavor and texture.

Does this curry contain gluten?

When made with tamari or gluten-free soy sauce, this curry is gluten-free.

How do I make it more filling?

Serve with a generous portion of rice or add cooked lentils or chickpeas for extra heartiness.

Can I use green or yellow curry paste instead?

Yes, green curry is more herbaceous and spicier, while yellow curry is milder and slightly sweet. Either works well.

How long does it last in the fridge?

It stays fresh in the refrigerator for up to 4 days when stored in an airtight container.

Is it okay to freeze this curry?

Yes, it freezes well for up to 2 months. Thaw in the fridge before reheating.

Conclusion

Spring Thai Red Curry with Carrots and Snap Peas is a delightful, vibrant dish that’s simple to prepare and full of nourishing ingredients. Whether you’re cooking for your family or meal-prepping for the week, this recipe offers both flavor and flexibility. Its creamy texture and rich spices make it a satisfying meal every time.

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