One Pot Thai Red Curry


2 tablespoons olive oil

1 small onion, finely chopped (about 1 cup)

1/2 teaspoon salt

3-4 cloves garlic, minced (about 2 tablespoons)

2 thumbs of fresh ginger, minced (about 2 tablespoons)

2 large carrots, chopped (about 1 cup)

120 g red curry paste – available from Robinsons

1 cup coconut milk

1 and 1/4 cup water

1 small russet potato, diced into 2 cm cubes (about 1 cup)

1 and 1/2 cups broccoli florets

1 and 1/2 cups cauliflower florets

2 tablespoons tamari – available from Robinsons

1/2 tablespoon coconut sugar

1 tablespoons lime juice (or rice wine vinegar)

fresh basil and brown rice for serving


In a large pot, warm the oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Next add the garlic, ginger and carrot. Continue to cook for 5 more minutes.

Add the curry paste, coconut milk and water then bring to a boil. Stir in the potato, broccoli and cauliflower. Reduce to a simmer then cover and cook for about 7 minutes, until vegetables are tender.

Stir in the tamari, coconut sugar, and lime juice (or rice wine vinegar). Serve over warm rice with fresh basil and enjoy!

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