Thai Coconut Red Curry


We held our March event last night, and this meal was a hit! Our guest chef cooked a healthy, quick, two pot vegetarian meal packed with protein and vegetables! And we all left with full belly’s and left overs.

I didn’t take pictures last night, but I snapped a few of the leftovers I just devoured ate.



2 cans of coconut cream/milk

1/2 can or jar of red curry paste (can purchase at Kroger, Walmart, or an international store)

2 potatoes (or sweet potatoes)

8 oz of sliced mushrooms

1 red bell pepper

1 green bell pepper

4 leaves of basil

2 stocks of celery

1 small white onion

1 branch of ginger

1 small box of Tofu (could substitute for chicken, or for additional veggies)

2 tablespoons of soy sauce

1 pinch of garlic powder

1 pinch of sugar

Salt and pepper to taste

Red chili flakes to taste (for additional spice)


  1. In a large pot, combine coconut milk, a half of cup of water, soy sauce, salt, and red curry paste on high heat.
  2. Dice your vegetables and Tofo
  3. After the cream is boiling, add the vegetables (except basil) and Tofo to the pot and turn down to medium heat for about 15 minutes.
  4. Serve over Jasmine or Brown rice.
  5. Enjoy!
I added a little Sriracha for even more spice

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