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Thai Coconut Curry Recipe

Country of Origin: Thailand
Preparation Time: 15 minutes
Cook Time: 45 minutes
Main Ingredient: Coconut
Additional Features:


  • 3 tbsp coconut oil (you can substitute olive oil)
  • 2 cups mushrooms, sliced
  • 1 large red pepper
  • 2 cups carrots, thinly sliced
  • 1 package tofu, cubed (about 2 cups)
  • 2 tsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 14 oz can full-fat coconut milk (about 2 cups)
  • 1 tsp granulated sugar
  • 4 tsp soy sauce or tamari
  • 3 tsp thai red curry paste
  • 2 tsp tumeric
  • 2 limes
  • 1 1/2 tsp sriracha sauce
  • 1/4 cup fresh cilantro, torn
  • salt and pepper, to taste
  • Rice to serve
  1. Heat oil in a very large, deep sauce pan on medium.
  2. Add carrots, and make sure they are thinly sliced enough as they take awhile to cook.
  3. Once they start to brown, add in the peppers, mushrooms and garlic.
  4. In a separate pan, heat the remainder of the oil and brown tofu on both sides. Set aside.
  5. Once vegetables are slightly browned and partially cooked, add in your red curry paste and mix to combine.
  6. Next, add in the broth, sugar, soy sauce, sriracha, tumeric, salt, pepper and juices from the limes to the vegetable mixture. Allow to simmer on medium low for about 10 minutes.
  7. Lastly, add in the coconut milk and tofu. Allow for the flavors to combine and simmer on low for 10-15 more minutes.
  8. Stir in the torn cilantro a few minutes before serving. Turn heat off and allow to cool for 5-10 minutes.

Note that the mixture will be like a soup the first time you eat it. If you store it with rice before reheating, it will be more like a traditional thai curry.