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Thai Coconut Curry

Thai Coconut Curry

Thai Coconut Curry

Filled with fresh vegetables and loaded with flavour, this is a great way to start dreaming about summer


Coconut Curry Sauce:

  • 4 tbsp coconut oil
  • ¼ cup red or green curry paste
  • 2 medium onions, cut into large pieces
  • 2 cans Goodness Me! coconut milk
  • 2 cloves garlic
  • 1” organic ginger
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp coriander seed
  • 1 tsp cane sugar
  • 3 coriander roots (optional, but recommended)
  • 1 lime, zested and juiced
  • 2 tbsp rice wine vinegar
  • 1 red pepper
  • 1 broccoli head, cut small
  • 2 small carrots, sliced thinly
  • 2 stalks celery, sliced thinly
  • 2 pieces bok choy, cleaned and chopped roughly
  • 1 bunch green onion, 1 cm pieces
  • ½ cup cilantro, chopped


In a high sided pot over medium heat, add the coconut oil and onions. Cook the onions until they begin to soften, then add the curry paste, garlic, ginger, paprika, turmeric, cumin and coriander seeds. Cook briefly, stirring constantly until the paste is fragrant and covers the onions. Add the coconut milk and bring to a simmer. Simmer for 5 minutes. Add the lime zest and juice, and the rice wine vinegar. Remove from heat. Sauce holds well for up to a week in a fridge. To make the curry, bring the sauce to a simmer and add the vegetables. Cook to desired tenderness and serve. Diced chicken, sliced beef, shrimp or tofu can also be added. Cook the protein in the sauce at the same time as the vegetables being sure to stir frequently and check for doneness before serving. Serve with cooked rice or rice noodles, garnished with cilantro and sided with lime wedges.

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