Creamy Coconut Vegetable Curry Recipe, Thai Style

Mon, Jan 30, 2012

Healthy Meals, Healthy Recipes

vegetable thai coconut curry imageI love stir-fry dishes. They are quick, simple and so delicious. It’s also a great way to load up on veggies really easily and make a great meal out of it. If you’ve got lots of vegetables lying aroud and aren’t sure what to do with them, stir-frying them is a great way to eat ’em up before they go bad.

There are so many ways you can stir-fry. Although Chinese stir fry recipes are most common, my favorite by far is to go with a Thai version of stir-fry – Thai coconut curry. It’s very sweet, creamy and has a wonderful aroma and the dish just bursts with flavor.

The key to this dish is to cook the sweet potatoes just right so that they’re soft and sweet but still have a slightly firm texture that’s “meaty.”

Creamy Coconut Vegetable Thai Curry Recipe

Cook Time: 15 minutes

1 sweet potato or yams, chopped in half inch chunks or slightly smaller
2-3 celery stalks, chopped finely
One small head of broccoli, chopped
1 bell pepper, julienned or chopped finely
2-4 whole carrots, chopped in small chunks
1 16 oz Can Organic Coconut Milk
1 spoonful Thai Chili Paste (I use Thai Kitchen because it’s all natural but if you shop at a Thai or Asian grocer, you might be able to find an even better kind)
8 bunches Cilantro, chopped
Fresh Ginger, one half-inch chunk grated
2-4 cloves of garlic, smash then chop
6-8 Thai basil leaves, chopped
1 Teaspoon extra virgin Organic Coconut oil


I start with a nice steel wok, turn the heat to medium-high and throw in the coconut oil, ginger, thai chili paste, garlic, thai basil, and sweet potatoes right away (the sweet potatoes take a bit longer to cook than the other veggies, so get them heating up as soon as you can).

After a few minutes, when the aroma gets nice and strong, toss in the rest of the vegetables and make sure to stir frequently (or flip the food by shaking the wok if you’re a real pro). After 5 minutes, add in the can of coconut milk and cilantro and let cook for 2-3 more minutes.

Then just serve it nice and hot. This beautiful veggie curry makes a nice main dish by itself. Many people would serve a curry like this with rice but I prefer it without as I try to limit grains. Plus, I think if you cook it right it has so much great flavor and texture.


Thai curry dishes have so much variability. The cooking in northern Thailand vs. southern Thailand is like being in a different country. So if you want to add in your own vegetables or change the recipe, go ahead! Experiment and have fun. There are so many ways to enjoy thai curry – just have fun with it.

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1 Comments For This Post

  1. Derrick Says:

    I absolutely love Sweet Potato’s it is as simple as that. Not only do sweet potatoes taste like dessert, latest research shows that Health Benefits Of Sweet Potatoes are too many. They are packed with numerous benefits that are required for good health. Mash them, boil them, bake them, or fry them, combine them with other vegetables; you can eat them as you want. Try making sweet potato pie, bread, muffins or pudding.

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