Amazing Thai Vegetable Curry

Today’s video features one of my absolute favorite Thai dishes.  It is definitely a warm and comforting sort of dish.  The sauce is so wonderful that I usually double the recipe.  You can increase or decrease the heat according to your taste.  It really pair well with rice.



1 onion, finely chopped
1 tablespoon olive oil
1 teaspoons freshly grated ginger
1 1/2 tablespoons red curry paste

1 can coconut milk
1/4 cup Braggs (soy sauce)
1 teaspoon lemon juice

1 carrot, biased cut
1/2 cup broccoli florets
1/2 cup asparagus, bite size pieces

1/2 cup of cubed tofu (seared in a pan)

1/2 cup fresh spinach

In a medium pot, sauté onions in the olive oil until translucent.
Add the ginger and curry paste and cook for 1 minute.  Next add the coconut milk, soy sauce, lemon juice and bring to a boil.
Reduce to a simmer. Add the carrots, cook for about 2-3 min, add the asparagus and broccoli, cook for an additional 2 minutes or until the vegetables are al dente.
Take off the heat.
Then add the fresh spinach.
Serve with rice!  Enjoy!


Homemade Red Curry Paste

4 red chilies, deseeded
4 cloves garlic
1-2 tsp fresh ginger
1 small lemon grass stock

1 teaspoon salt
1 lime (juice only)
1/2 tsp coriander, ground

1/2 tsp cumin, ground

3 T tomato paste

Mix in a food processor or blender until smooth. Store in fridge for up to a week, freeze in small portions if needed. I like to freeze mine in an ice cube tray, and then remove and place in a ziplock bag after that.

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