Thai Curry Recipe


1 tsp coconut oil
4 cloves finely chopped garlic
thumb size piece of ginger, grated
1/2 small onion, chopped (about 1/3 cup)
2 tbsp Thai curry paste (red, yellow, or green depending on your preference)
1 can coconut milk
1 cup sliced zucchini
1 cup green peas
2 sliced carrots
2 cups cabbage, roughly chopped
2 cups broccoli
2 cups water or vegetable broth
Optional: 2 tbsp tamari

Step 1

Add the coconut oil, garlic, ginger, and onion to a dutch oven on medium heat. Saute until the onions are translucent.

Step 2

Add curry paste and coconut milk to the pan and deglaze the pan mixing until the coconut milk is smooth.

Step 3

Add in the vegetables.
Add water or vegetable broth to the pot until the vegetables are just barely covered. This might be approximately 2 cups.

Step 4

Bring to a boil then reduce to a simmer and cook until the vegetables are cooked through. This might take 5 to 10 minutes.

Step 5

Once cooked, taste the broth to see if you need to adjust anything. We recommend adding 1 to 2 tablespoons of tamari sauce to give it a bit more umami flavour. This may not be required depending on how salty your curry paste is or if you are using vegetable broth.

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