Thai Coconut Curry Vegetable Stew

James Beard-award-winning chef Maria Hines and nutritionist and personal coach Mercedes Pollmeier share a recipe from their new cookbook, "Peak Nutrition: Smart Fuel for Outdoor Adventure."
Mountaineers Books Mountaineers Books
April 30, 2020
Thai Coconut Curry Vegetable Stew

Are you cooking at home more these days and need some healthy but delicious recipe suggestions?  Whether you're an outdoor athlete looking to improve your performance or simply an at-home chef seeking to better your understanding of nutrition, Peak Nutrition will appeal to and inspire those interested in cultivating a healthy lifestyle in the kitchen and beyond.

 Thai Coconut Curry Vegetable Stew

Even a meat lover will enjoy this hearty, satisfying vegetarian stew. The coconut milk provides a silky, rich, and sweet quality. The variety of vegetables adds compelling texture and increases the micronutrients.

Tip: To bulk up the stew or feed a crowd, serve it with rice. Makes 4 servings.


2 tablespoons coconut oil
1 cup finely chopped onion
1 teaspoon minced garlic
3 cups sliced mushrooms
1 cup frozen peas
1 cup broccoli florets, cut into small pieces
1 cup chopped kale
1 can (15 ounces) coconut milk
2 tablespoons curry paste (Massaman curry or Thai red curry)
Juice of 1 lime
Sea salt, to taste
Freshly ground pepper, to taste


In a medium saucepan, add the coconut oil and set over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until soft, 5 to 7 minutes. Add the mushrooms to the pot and cook until they start to release their liquid and are soft, about 5 minutes. Add the peas, broccoli, and kale to the pot and stir a few times, cooking another 1 to 2 minutes more. 

Add the coconut milk, curry paste, and lime juice to the pot and bring the stew to a low boil. Cover, reduce to a simmer, and cook for 30 to 40 minutes, until the vegetables are very soft and the stew is slightly thickened. Add salt and pepper to taste, and serve. 

Nutrition facts (per serving): Calories: 425, Calories from fat: 221, Total fat: 26 g, Saturated fat: 23 g, Cholesterol: 0 mg, Sodium: 30 mg, Potassium: 790 mg, Total carbohydrates: 45 g, Fiber: 11 g, Sugar: 19 g, Protein: 9 g

Leave a comment or note if you've tried the recipe!