Thai Vegetable Curry

curryMy apologies this post comes a little after the fact, but early last week I had the opportunity to take a moment out of my hectic schedule, unwind and enjoy some home cooked curry with two of the most fantastic and handsome young men I have the pleasure of knowing.  Jacob, my high school prom date, has been a dear friend for 8 years now.  Even though years have passed, geographical location has distanced us physically and the whole growing up thing has happened, I consider myself truly lucky to have him as one of my best friends.  So, when he was back on the island for reading break I was thrilled to monopolize some of his time by enticing him with a warm, savory meal and a little candid conversation.  Although it wasn’t all fun and games, I was sure to put both men to work chopping, mincing and slicing -these men had to work for their supper.

Thai Vegetable Curry


  • 1 Tbsp. coconut oil
  • 1 onion
  • 1 tsp of minced ginger
  • 3 carrots
  • 2 parsnips
  • 1 cauliflower
  • ½ cup mushrooms
  • 4 heads of baby bok choy
  • 3 stalks of baby broccoli
  • 1 can coconut milk
  • 2 Tbsp. red curry paste
  • 1 Tbsp. tamari
  • ½ to 1 tsp of chili sauce
  • 1 tsp of coriander
  • 1 tsp basil
  • Juice from one lime
  • 1 cup of vegetable broth
  • 1 can of sliced bamboo shoots
  • 2 Tbsp. fresh cilantro leaves, for garnish


  1. In a large pot heat the coconut oil.
  2. Mince the onions and gingers and add to the pot.  Sauté until the onions are translucent.
  3. Chop the carrots, parsnips, cauliflower, mushrooms and Bok Choy into bite sized pieces.  Add to the pot and cook veggies for 5 minutes over medium heat, until they begin to soften.
  4. In a separate bowl, whisk together the coconut milk, curry paste, chili, tamari coriander, basil and lime juice. Stir into veggies.
  5. Add the broth and bamboo shoots, then bring to a boil.  Then reduce to a simmer for 8-10 minutes, or until veggies are cooked through.
  6. Mince the cilantro and garnish each dish before serving.

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