Thai Braised Vegetable Stew with Coconut and Curry

Thai braised vegetable stew is a Thai-inspired one-pot meal of tender vegetables and tofu simmered in coconut milk, vegetable broth, and red curry paste. The rich, gently spicy broth is brightened with lime and herbs, and the ingredients can be adjusted to suit what is in season or in your refrigerator.

Ingredients

2 tablespoons (30 ml) neutral oil, such as canola or avocado oil
3 tablespoons (45 g) Thai red curry paste; use more or less to taste
3 garlic cloves (9 g), finely chopped
1 tablespoon (6 g) finely grated fresh ginger
1 can (13.5 oz / 400 ml) full-fat coconut milk
2 cups (480 ml) vegetable broth, preferably low-sodium
1 tablespoon (15 ml) soy sauce or tamari
1 tablespoon (15 ml) fish sauce, optional; for a vegan stew, use another tablespoon of soy sauce
1 tablespoon (12 g) palm sugar or light brown sugar
1 pound (450 g) waxy potatoes, cut into 1-inch (2.5 cm) pieces, about 3 cups
2 medium carrots (200 g), cut into ½-inch (1 cm) half-moons, about 1½ cups
12 ounces (340 g) firm tofu, drained and cut into ¾-inch (2 cm) cubes
2 cups (300 g) peeled, seeded squash, cut into 1-inch (2.5 cm) pieces, such as kabocha or butternut
8 ounces (225 g) cremini or shiitake mushrooms, halved or quartered
6 ounces (170 g) green beans, trimmed and cut in half, about 2 cups
2 makrut lime leaves, torn once, optional
1 tablespoon (15 ml) fresh lime juice, plus more to taste
¼ teaspoon (1 g) fine salt, plus more to taste
½ cup (12 g) Thai basil leaves, loosely packed, or regular basil
2 tablespoons (8 g) chopped cilantro, optional
4 cups (600 g) cooked jasmine rice, for serving

Instructions

Prepare the ingredients. Cut the potatoes, carrots, squash, mushrooms, and green beans into similarly sized pieces so they cook at a similar pace. Drain and cube the tofu, chop the garlic, and grate the ginger. This preparation takes about 25 minutes; keep the potato pieces in a bowl of cold water if you need to prep them well ahead, then drain before cooking.
Bloom the curry paste. Set a large, heavy pot or Dutch oven over medium heat and add the oil. Stir in the curry paste and cook for 3 minutes, stirring often, until fragrant and a little darker. If it catches or looks dry, lower the heat and add a spoonful of coconut milk. Curry pastes vary in heat and salt, so begin with 3 tablespoons and adjust the finished stew rather than adding a large amount at once.
Build the broth. Add the garlic and ginger and stir for 30 seconds. Pour in the coconut milk and vegetable broth; stir in the soy sauce, fish sauce if using, sugar, and torn lime leaves. Bring the liquid to a gentle simmer, which should take about 4½ minutes. Avoid a hard boil, which can make coconut milk look grainy and cause it to separate.
Braise the potatoes and carrots. Add the potatoes and carrots, then cover the pot with the lid slightly ajar. Simmer gently for 12 minutes, stirring once or twice and scraping the bottom so the curry paste does not stick. The liquid should bubble softly. If it is boiling briskly, reduce the heat; if the pot seems dry, add a splash of broth or water.
Add the squash, mushrooms, and beans. Stir them into the pot and continue simmering, partly covered, for 10 minutes. Check a potato and a piece of squash with a fork. They should be nearly tender but still hold their shape. If one vegetable is already soft, lift it out briefly with a slotted spoon and return it near the end.
Warm the tofu and finish cooking. Fold in the tofu carefully and simmer for 7 minutes, just until it is hot and the vegetables are tender when pierced. Keep the stew at a gentle simmer rather than stirring vigorously, which can break up the tofu and squash. Total cooking time from adding the curry paste is about 40 minutes.
Season and serve. Remove the lime leaves. Stir in the lime juice, salt, and Thai basil. Taste the broth: add more lime for brightness, a little soy sauce for savory depth, or a pinch of sugar if the curry tastes sharp. Ladle into bowls with jasmine rice and finish with cilantro if desired.

Tips

Check the curry paste label. Thai red curry paste commonly contains chilies, lemongrass, galangal, and aromatics, but some brands include shrimp paste or fish sauce. For a fully vegan pot, choose a paste labeled vegan and use the soy sauce option in place of fish sauce.
Cut for even cooking. Keep root vegetables in roughly 1-inch pieces and slice carrots a little thinner. Very small pieces can collapse before the potatoes are ready; oversized pieces may still be firm when the broth is finished.
Use coconut milk gently. Full-fat coconut milk gives the broth body, while light coconut milk makes it thinner and less creamy. Once the liquid is in the pot, maintain a soft simmer instead of boiling it hard.
Adjust salt at the end. Curry paste, broth, soy sauce, and fish sauce all vary in saltiness. Starting with low-sodium broth and tasting after the vegetables are tender makes it easier to season without overdoing it.

Serving Suggestions

Serve the stew hot in wide bowls with jasmine rice, which soaks up the coconut curry broth. For a lighter-feeling plate, use a smaller scoop of rice and add extra green beans or mushrooms. A side of plain cucumber slices, lightly dressed cabbage, or a crisp green salad can balance the stew’s creamy texture without competing with its aromatic broth.

Set out lime wedges, chopped cilantro, and extra basil so everyone can finish their bowl to taste. If serving people with different heat preferences, keep chili oil or sliced fresh chilies on the side rather than making the whole pot hotter. The stew is filling enough as a main dish, but it can also be served in smaller portions as part of a meal with other vegetable dishes.

Variations

Change the vegetables: Sweet potato, cauliflower, eggplant, zucchini, or sliced bell pepper can replace some of the listed vegetables. Add firm vegetables with the potatoes and carrots, and add quick-cooking zucchini or bell pepper during the final 7 to 10 minutes so they do not turn mushy. If using eggplant, cut it into generous cubes; it softens readily and absorbs plenty of broth.

Make it vegan or gluten-free: The recipe is easy to make vegan by choosing vegan curry paste and replacing fish sauce with soy sauce or tamari. For a gluten-free version, check that the curry paste and broth are gluten-free and use tamari instead of ordinary soy sauce. These substitutions preserve the savory balance, though fish sauce gives the broth a distinct salty, fermented note.

Try another protein: Replace tofu with 1½ cups (250 g) cooked chickpeas, adding them with the squash, or use 12 ounces (340 g) tempeh cut into cubes. Chickpeas need only to warm through; tempeh benefits from simmering for the full final 7 minutes. For a less rich broth, replace up to half of the coconut milk with additional vegetable broth, then taste and adjust the lime and seasoning.

Use Thai-inspired aromatics: Makrut lime leaves are fragrant leaves used in Thai cooking and may be sold frozen or dried at Asian grocery stores. If they are unavailable, omit them and add ½ teaspoon (1 g) finely grated lime zest with the lime juice; zest gives a fresh citrus aroma but not quite the same floral character. Thai basil also has a distinctive anise-like note; ordinary basil works, with a milder flavor.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them in a covered, shallow container within 2 hours of cooking. The stew keeps for 3 to 4 days in the refrigerator. The potatoes may absorb some broth as it sits, so the stew will be thicker the next day; stir in a little water or vegetable broth when reheating to loosen it.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until steaming throughout, or microwave it in a covered, microwave-safe bowl in short intervals, stirring between each. For leftovers, the USDA recommends reheating to 165°F (74°C); use a food thermometer to check the center. Avoid repeatedly cooling and reheating the full pot. You can freeze the stew for up to 2 months in a freezer-safe container, though potatoes and tofu may become softer after thawing. Thaw overnight in the refrigerator and reheat as described.

Frequently Asked Questions

Is this an authentic Thai stew?

This is a Thai-inspired home-style recipe, not a claim to represent one specific traditional regional dish. Thai cooking includes many regional and family variations, and coconut curry pastes and seasonings differ from kitchen to kitchen. The curry paste, coconut milk, lime, and herbs give this version a Thai flavor profile, while the particular combination of vegetables and tofu is flexible.

Can I make the stew ahead of time?

Yes. Make it up to a day ahead and refrigerate it promptly in a covered container. The broth may taste more integrated after resting, but the potatoes will absorb liquid and soften further. Reheat gently with a splash of broth, then add fresh lime juice and basil just before serving so those flavors stay bright.

How can I make the broth thicker?

Simmer the finished stew uncovered for a few extra minutes, stirring carefully, to reduce some liquid. You can also mash a few potato pieces against the side of the pot and stir them back in; their starch thickens the broth without adding another ingredient. Avoid adding flour, which can mute the curry’s flavor and make the texture pasty.

What if the stew is too spicy?

Stir in a little extra coconut milk or broth and taste again, adding a small amount at a time. A spoonful of sugar can soften the impression of heat, while extra lime can make the overall flavor feel more balanced. If you have not added the vegetables yet, you can also use less curry paste; once it is cooked into the broth, dilution is the simplest fix.

Can I use frozen vegetables?

Yes, especially for green beans or squash. Add frozen vegetables directly to the pot near the end of cooking and simmer until hot and tender, allowing a few extra minutes if needed. Frozen vegetables release water as they thaw, so wait until the stew is cooked before deciding whether it needs additional broth, salt, or lime.

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