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Video: Thai Red Curry

Thai Red Curry

Thai Red Curry

There’s nothing quite like a fragrant and flavor-packed curry to satisfy the taste buds and fill a hungry belly when you’re craving a comforting, warm meal. The herbs and spices are the star of this recipe, and you have the option to make your own homemade red curry paste or buy a clean store-bought curry paste.

Hot peppers contain dozens of phytochemical compounds that are helpful for the liver.

Limes clean up dirty blood syndrome, improve glucose absorption, and even protect the pancreas

Cilantro helps regenerate nerve tissue in and around the liver—precious nerve tissue that sends messages from our brains to communicate with our livers.

Thai Red Curry


  • 1 tbsp coconut oil
  • ½ cup chopped shallots or yellow onion
  • 2 garlic cloves
  • 3 tbsp homemade or clean store-bought red curry paste
  • ½ cup Healing Broth
  • 1 ½ cups coconut milk
  • 1 tsp coconut sugar
  • 1 stalk lemongrass, cut in half and bruised
  • 5-6 kaffir lime leaves
  • 3 cups fresh chopped vegetables of your choice, such as zucchini, bell pepper, carrot, broccoli, or cauliflower
  • 1 tbsp coconut aminos (optional)
  • 2-3 tbsp freshly squeezed lime juice, to taste
  • ¼ cup Thai basil leaves or cilantro, to serve
  • 4-6 cups cauliflower rice, brown rice, millet or quinoa, to serve

If making homemade red curry paste:

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 8 dried Thai chilies
  • 2 fresh long red hot peppers
  • 3 kaffir lime leaves (fresh or dried)
  • 3 tbsp chopped shallots
  • 2 tbsp roughly chopped galangal or ginger
  • 5 cloves garlic, roughly chopped
  • 2 stalks of lemongrass, roughly chopped
  • 6 sprigs cilantro
  • 1 tbsp grated lime zest


If making the homemade curry paste, toast the coriander and cumin seeds in a small pan over medium-high heat for 1 to 2 minutes, until fragrant. Add to a food processor together with the rest of the ingredients and blend until smooth, scraping down the sides as needed.

Place a large non-stick ceramic skillet on medium-high heat. Add the shallots and cook for 5 to 8 minutes, until soft and browned. Add the garlic and curry paste and continue cooking for 1 to 2 minutes until fragrant.

Add the vegetable broth, coconut milk, coconut sugar, lemongrass, kaffir lime leaves, and chopped vegetables to the pan. Stir until evenly mixed. Simmer for 10 to 15 minutes, until the vegetables are tender.

Add the coconut aminos (if using), lime juice, and sea salt (if using) to the sauce. Taste and adjust seasoning, adding more sea salt and lime juice as desired.

Serve the curry immediately with fresh Thai basil or cilantro (if using) and cauliflower rice, brown rice, quinoa, or millet.

Categories: Lunch, Dinner, Bowls, Soups and Stews, Main Dishes, International, Indian, Kid Friendly

This item posted: 09-Feb-2023

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