Published by Ashley Palmer.

Even though we’re still in the thick of summer here in L.A., I just couldn’t kick my craving for some Thai-style coconut curry. You know the kind—warm, creamy, packed with veggies, and loaded with spice. Naturally, I caved and, blasting the air conditioning, sat down to a steaming bowl of curry and rice.

I’ve tried many times to make curry at home and failed, but I finally formulated a recipe that is worthy of being shared. It’s very reminiscent of a panang curry that you would get at a Thai restaurant. This recipe makes a lot of servings, so feel free to cut the recipe in half or freeze some of the curry (like I did) for future cravings. 😉 Enjoy!

Spicy Thai Coconut Curry
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
Rice noodles (optional)
Sea vegetables (optional)
Faux chicken (optional)

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

Makes 12 servings

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