Mixed Vegetable Curry Stir-Fry

20 minutes to assemble
10 minutes to cook
Total time: 30 minutes
4 Servings
20 minutes to assemble
10 minutes to cook
Total time: 30 minutes
4 Servings
This spicy vegetable curry is a tasty vegetarian alternative to a meat entrée.  A Taste of Thai Panang Curry Paste adds just the right flavor.  If you like less heat … start with only one half box of Panang Curry.


  • 3 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 1-1.75 oz box Panang Curry Paste*
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 small yellow onion, sliced
  • 3 carrots, peeled and sliced
  • 1 cup sliced purple cabbage
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup snow peas
  • 1/2 cup sliced mushrooms
  • 1/2 cup bean sprouts
  • Optional: Cooked Jasmine Rice
  • *Any A Taste of Thai Curry Paste may be used.


  1. In large skillet or wok, heat oil over medium high heat.
  2. Add garlic. Cook until it begins to soften.
  3. Add Panang Curry Paste, sugar and soy sauce. Stir until curry is softened and smooth.
  4. Add onion, carrots, cabbage, broccoli, pepper, snow peas, mushrooms and bean sprouts. Stir-fry 3-4 minutes or until vegetables are tender-crisp.
  5. Serve over hot Jasmine Rice, if desired.

In This Recipe

This mild, sweet curry paste gives great flavor to vegetarian curries and stir-frys. Panang Curry Paste’s light spice is perfect for beginners.
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.

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