Hannah Kaminsky
Thai Vegetable Peanut Coconut Curry
Curry is a world-traveled spice that provides a delicious depth when served with an array of vegetables.
August 11, 2025
There’s nothing quite like a steamy bowl of hot curry. And this one—from renowned French chef Ken Bergeron—is loaded up with vegetables and fresh tomatoes, basil, and lime.
What you need:
6 cups carrots, sliced into half moons
5 cups broccoli, cut into ½-inch pieces
6 cups zucchini, sliced into half moons
4 cups onions, quartered and thinly sliced
2 tablespoons peanut oil
4 teaspoons minced garlic
2 tablespoons minced ginger
1½ cups sweet red bell pepper, large diced
1 tablespoon curry powder
1 teaspoon minced lemon zest
1 tablespoon lemon juice
1 tablespoon Thai green chile paste
1 teaspoon salt
⅓ cup flour
1 cup unsweetened grated coconut
1½ cups fresh tomatoes, medium diced
1 cup roasted peanuts
2 tablespoons chopped fresh basil
What you do:
- Blanch carrots, broccoli, and zucchini in salted boiling water by placing carrots in pot for 4 minutes, and then add broccoli and zucchini for 2 minutes or until brightly colored and al dente. Drain off resulting stock, reserving 4 cups, and keep hot. Shock vegetables under cold running water, drain, and set aside.
- Sauté onions in peanut oil over medium heat for about five minutes. Add ginger, garlic, and red pepper and sauté 5 minutes.
- Stir in curry powder, lemon zest, lemon juice, chile paste and salt; then stir in flour and coconut. Stir in reserved hot stock, tomatoes, and blanched vegetables. Bring mixture to a boil and simmer for five minutes.
- Season to taste. Garnish with peanuts and basil.
For more plant-based recipes like this, read:
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