Thai coconut vegetable curry with rice

About this recipe

Thai curries draw on centuries of regional herbs, spices and trade influences. There is no single invention date for Thai curry, and coconut milk is not used in every regional variety. This vegetable curry with red curry paste, coconut milk and jasmine rice is a Thai-inspired plant-based adaptation rather than an unchanged historical dish. Curry paste provides aromatic depth; coconut milk balances the spice and gives the sauce a smooth body. Cook firm carrot pieces before the more delicate zucchini to keep both vegetables pleasantly tender. This colourful curry suits weeknight dinners and informal gatherings, with the rice served alongside to catch the sauce. For a vegan or gluten-free result, inspect current labels on the curry paste, vegetable stock and tamari carefully: recipes and manufacturing practices vary between brands.