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Spicy Thai Coconut Curry

Spicy Thai Coconut Curry

Spice it up with this simple yet super flavorful curry recipe.  Coconut adds a soft flavor to the broth while supplying lots of vitamin C, B6, iron, and magnesium.  Ginger lends a citrus note and detoxifying benefits.  While peas provide protein and fiber.


  • 12 oz. light coconut milk
  • 12 oz. coconut cream
  • 2 cups vegetable broth
  • ¼ cup Thai red curry paste
  • 1–2 tbsp. powdered ginger
  • 4 cloves garlic, minced
  • 1/4 yellow onion, diced
  • 2–3 stalks lemon grass, diced
  • 1 large red bell pepper, cut into strips
  • 6 large carrots, diced
  • 24-oz. bag frozen peas
  • 1 lb. firm tofu, pressed and cut into cubes
  • 12–15 fresh basil leaves, torn
  • Sriracha sauce, to taste
  • ½ cup rice noodles (optional)
  • 1 cup sea vegetables (optional)


  1. Combine the coconut milk, coconut cream, and broth in a large pot over medium heat.
  2. Stir in the curry paste, ginger, garlic, and onion. Bring to a boil.
  3. Reduce to a simmer and add the remaining ingredients.
  4. Serve with steamed rice or as a soup.