Thai Red Curry

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Thai Red Curry

Serves 4  | Prep Time: 15 minutes | Cook Time: 30 minutes

A nice clean Thai inspired dish


  • 1 tablespoon coconut oil
  • ½ cup chopped shallots or 1 yellow onion
  • 2 garlic cloves
  • 3 tablespoons store bought red curry paste
  • ½ cup chicken or vegetable broth
  • 1, 15oz can coconut milk
  • 1 tablespoon coconut sugar
  • 1 stalk lemongrass, cut in half and bruised
  • 5-6 kaffir lime leaves
  • 3 cups of chopped fresh vegetables, like bell pepper, cauliflower, or zucchini
  • 1 tablespoon tamari
  • Juice of 2-3 limes, to taste
  • 1 tablespoon fish sauce or salt to taste
  • ½ cup thai basil or cilantro to serve
  • 4-6 cups cooked brown rice, black rice or quinoa to serve

Chef Tips

I know keffir lime leaves are not always readily available wherever you may be. You can always use the lime zest.


Step 1

Place a large dutch oven over medium-high heat. Add the coconut oil, shallots and saute for about 7-8 minutes or until translucent and soft. Add the garlic and curry paste and cook for another 1-2 minutes.

Step 2

Add the broth, coconut milk, coconut sugar, lemon grass, kefir lime leaves, and chopped vegetables. Stir until mixed evenly and simmer for about 10-15 minutes, or until the vegetables are tender but not over cooked.

Step 3

Season with the tamari, lime juice, fish sauce (if using). Add in the herbs and serve along side rice or quinoa.