Thai Vegetable Curry

I love Thai food, it is seriously one of my favorite comfort foods! Here is a simple recipe for a yummy curry dish that takes only about 30 minutes to prepare. Serve over Cauliflower Rice (4-6 Servings).



  • 1 Tbsp. coconut or olive oil
  • 1 diced onion
  • 2-4 garlic cloves
  • 1 teaspoon salt
  • 1 tablespoon peeled and grated fresh ginger
  • 1 cup veggie stock
  • 3 cups peeled and cubed sweet potatoes
  • ½ cup diced carrots
  • 1/2 cup snow peas
  • pinch of cayenne for heat
  • 2 14 Oz cans coconut milk
  • 2 Tablespoons Thai Curry Paste
  • Finely grated zest of 1 lime or lemon
  • 2 Tablespoons fresh lime or lemon juice
  • Cilantro or basil to taste and garnish


  1. Warm the oil in a covered soup pot
  2. Stir in the onions, garlic, and salt, and cook for about 5 minutes
  3. Add the ginger and cook for 1 minute stirring constantly
  4. Add the veggie stock and remaining vegetables, and cover and bring to a boil
  5. Reduce the heat to a rapid simmer and cook, covered for about 8 minutes, stirring occasionally
  6. Add the coconut milk, Thai curry paste, lime zest and cayenne, and bring to a rapid simmer
  7. Cook covered until all of the vegetables are tender, about another couple of minutes
  8. Stir in the lime juice and cilantro or basil and any other desired seasonings to taste

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