Photo of Thai curry vegetables by WW

Thai curry vegetables

SmartPoints® value per serving
Total Time
45 min
20 min
25 min
Serve these spicy veggies as a side to a Thai entrée, or over jasmine rice for a healthy, low fat, vegetarian one-dish meal. Coconut milk, fresh ginger, and Thai curry paste (which is a blend of chiles, garlic, onion, lemongrass, ginger, cumin, coriander, fish sauce, and spices) are staples in Thai cuisine. The light coconut milk adds sweetness and creaminess (with little fat), and the ginger and curry paste add savory spice and fire. Look for coconut milk and red curry paste in the ethnic section of your supermarket. This is easy to be both a crowd pleaser, since it's vegetarian, and a chef pleaser, because it's made in one pot for easy clean up.


Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, red, sliced

Garlic clove(s)

2 medium clove(s), minced

Thai curry paste

2 tsp, red

Light unsweetened coconut milk

14 fl oz, divided

Fish sauce

2 tsp

Sweet red pepper(s)

2 small, cut into 1/2-inch squares

Uncooked baby carrots

½ pound(s)

Uncooked green snap beans

½ pound(s), cut into 1-inch pieces

Firm tofu

15 oz, cut into 1/2-inch cubes


2 tsp

Mineral water

¼ fl oz


¼ cup(s), leaves, sliced


  1. In large, nonstick skillet heat olive oil. Cook onion and garlic until vegetables begin to brown, 1 to 2 minutes.
  2. Mix curry paste with 2 tablespoons milk. Add paste mixture, remaining milk and fish sauce to skillet. Bring to a boil. Add peppers, carrots, green beans and tofu. Simmer until vegetables are tender, stirring occasionally, 15 to 20 minutes.
  3. With slotted spoon remove vegetables; keep warm.
  4. Mix cornstarch with water. Add to sauce. Bring to a boil, stirring until thickened. Mix with vegetables and basil; serve. Yields 3/4 cup per serving.