Thai Coconut Curry


  • Onion, small, diced-  1
  • Garlic – 1 tsp
  • Ginger, avg sized branch – 1/4
  • Powdered ginger – 1 tsp
  • Turmeric – 1 tsp
  • Cumin, ground – 1 tsp
  • Coriander, ground – 1 tsp
  • Yellow/vegetarian curry paste – 2 tsp
  • Coconut milk (sm. Cans) – 1
  • Tamari – 1.25 T
  • Brown sugar – 2 tsp
  • Lime juice – 2T
  • Carrots, sliced – 3
  • Red bell pepper, ¾” pieces – 1
  • Yams, ¾ inch cubes – 2
  • Tofu, drained, pressed, – 1 blocks
  • Cilantro, fresh or frozen, roughly chopped – 1 bunch
  • Lemon Grass, optional
  • Salt, to taste

Garnish: Crushed roasted peanuts or cashews


Begin with the pot to which you’re going to add all the ingredients.

  1. Heat a little oil in the bottom of the pot. Saute the onions until they start to soften. Add ginger, powdered ginger, garlic, turmeric, cumin, coriander and sauté 2 minutes more.
  1. Add the curry paste and stir until fragrant, about 1 -2 minutes.
  1. Add coconut milk, carrots and yams. Simmer, stirring occasionally, until carrots are tender. Add bell peppers and tofu, stir in and turn off heat until nearly time to serve.
  1. Turn on heat 10-15 minutes before serving. Add fresh (or frozen) cilantro, tamari, brown sugar and lime juice in last 5 minutes of cooking.
  1. Add salt to taste.
  1. Put out crushed roasted peanuts for garnish.

NOTE: Do not cook this dish too early. The coconut milk separates if cooked for too long, and the flavor and textural qualities are better if the dish is fresher.

Serves 5-6

2 Comments Add yours

  1. Timothy Barbour says:

    For Thai coconut curry it says .5 red peppers, .5 yams and 1.25 carrots—is this a typo? Could you clarify the amount for each. Thanks! Tim


    1. mwk says:

      Hi Tim, I corrected the quantities on the Thai Coconut Curry. Thanks for bringing it to our attention.


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