Irresistable Thai Coconut & Vegetable Curry
Mouth-watering and about as healthy as you can get.

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Irresistable Thai Coconut & Vegetable Curry

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Adjust Servings:
The Prep Work
2 Tbsp Coconut Oil
1 small chopped Purple Onion
1 thumb size piece, chopped Ginger
4 cloves, chopped Garlic
1/2 - 1 tsp Red Chili Flakes
1 tsp Coriander
2 tsp Cumin
3/4 tsp Turmeric
1/3 tsp Pepper
2 tsp Curry Powder
2 Bay Leaves
The Main Dish
1.5 cup drained Chickpeas
1 peeled & sliced Carrot
1 head Broccoli
2-3 cups cubed Butternut Squash
1 cubed Potato
1 cubed Sweet Potato
1 14oz can Coconut MIlk
1/2 cup Vegetable Stock
The Sauce
3 Tbsp Soy Sauce
3 Tbsp Lime Juice
2 Tbsp Brown Sugar
couple of handfuls Spinach
2 chopped Tomatoes
1/4 cup chopped Thai Basil
The Toppings
Toasted Almonds
Toasted Coconut

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This dish is one to impress, your "go to" dish. It's flavorful, fun, and about as healthy as you can get.



  • The Prep Work

  • The Main Dish

  • The Sauce

  • The Toppings



This dish is your  new “go to” healthy yet incredibly tasty dish. It’s flavorful, fun, and about as healthy as you can get.

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Heat a wok over medium-high heat. Add the oil and then add the purple onion, ginger, garlic, and chili. Stir-fry 2-3 minutes. While stir-frying, add the dry spices: coriander, cumin, turmeric, curry powder, pepper, and bay leaves.


Add stock plus the chickpeas, carrot, squash, potato, broccoli, and sweet potato. Stir well. Add coconut milk and bring to a gentle boil. Remember, the smaller you cut your vegetables the faster they will cook.


Reduce heat to medium-low and simmer 10 to 12 minutes (for a thicker curry, do not cover). When vegetables start to get tender, add the soy sauce, lime juice, brown sugar, tomatoes, spinach and basil. Continue simmering until vegetables are cooked to your liking. Halfway through the cooking process, add the fresh basil.


Transfer to a serving dish and top with toasted coconut and shaved almonds. Serve over rice or quinoa and enjoy!

J.J. Mancini

Recipe Reviews

Average Rating:
Total Reviews: 1
J.J. Mancini

This also has become one of my favorite healthy recipes. I make at least once a month if not more. I absolutely LOVE it! I'd recommend a little spicy sesame oil. Gives it an extra bite!

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