Thai Coconut Curry

Thai Coconut Curry

This coconut curry is one of my favorite dishes ever. It’s the perfect blend of sweet, spicy and creamy goodness; I could literally drink this sauce. It is very easy to make and I love the fact that you only need one pan to pull this together. I like to serve the curry with coconut rice; but it’s also good with any white or brown rice. Want to try it grain-free? Serve the curry over some riced cauliflower.

Curry Sauce Ingredients

  • 1 Yellow Onion, chopped
  • 2 cloves garlic, minced
  • 1 Tablespoon ginger, finely minced
  • 1 Tablespoon lemongrass, finely sliced and chopped
  • 2 carrots, chopped
  • 1 yellow or red pepper, seeded & diced
  • 2 tablespoons coconut oil
  • 4 tablespoons red curry paste
  • 2/3 cup crushed tomatoes
  • 2-3 Tablespoons peanut butter or almond butter, creamy
  • 2-3 Tablespoons coconut sugar
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon sea salt
  • ¼ to ½ teaspoon cayenne pepper
  • 1 tablespoon tamari
  • 1 tablespoon or rice vinegar or lime juice
  • 3 cups vegetable broth or water
  • 1 can full-fat coconut milk

Vegetables & Optional Tofu Ingredients
There are many great options for adding vegetables and protein to your curry sauce; cauliflower, sweet or white potato, broccoli, zucchini, Bok choy, green beans, butternut squash, kale, spinach, kabocha squash, eggplant and tofu to name a few. You want to add approximately 5-6 cups of vegetables to the sauce.

My favorite combination:

  • 1 cup of cauliflower florets
  • 1 cup of diced butternut or kabocha squash
  • 1 cup chopped string beans
  • 1 cup broccoli
  • 2 baby Bok choy chopped
  • 3 cups of spinach or kale chopped
  • ½ block of tofu cut in cubes.

Toppings – optional but amazing:

  • Chopped cilantro
  • Chopped Thai Basil
  • Toasted cashews
  • Sriracha
  • Chili crisp oil (I Love Mr. Bing!!)


  1. Heat the coconut oil and add the onion, garlic, ginger and lemongrass and sauté for 2-3 minutes.
  2. Add the diced red or yellow pepper and carrot and cook until soft.
  3. Stir in the curry and cook for another 2 minutes before adding the crushed tomatoes, salt, sugar and spices.
  4. Add the nut butter mix until well incorporated into the sauce.
  5. Add the water and broth and simmer for 3-5 minutes to get the flavors well blended and the vegetables soft.
  6. Add your vegetables of choice and cook until all vegetables are tender. If you are using potato or squash, I usually add those to the broth first and give them about 10 minutes before adding the other vegetables since they tend to need a little more time.
  7. Once the vegetables are almost ready, add your spinach, kale or greens of your choice and the cubed tofu if you are using. Cook for another 5 minutes or until everything is soft.
  8. Once the vegetables are tender, add the can of coconut milk to the curry and mix well; cooking on low for 2-3 minutes.
  9. Adjust the sauce with any additional salt, sugar or spice. I like to add a squeeze of lime juice to mine at the end.

Serve hot over rice of choice. Top with cashews, cilantro or Thai basil & Sriracha or chili crisp oil.


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