Fresh + Spicy Red Curry

This is a simple Thai-inspired red curry that is sure to bring da heat. I love making this at the beginning of the week as a part of my meal prep, so that I have nourishing, veggie-packed meals ready for the week. Serve with your choice of brown rice, quinoa or other favourite whole grain. Top with some fresh chopped basil, and BOOM. You’ve got yourself a curry. If you’re a bit of a wimp with spice (no shame, I’ve been there) try using a less curry paste and adding in more coconut milk. The ginger, lemongrass, lime and basil bring a bright freshness to the curry which enhances the flavour from the curry paste.


Serves 4-6

  • 3 tbsp red curry paste (add more to taste)
  • 2 cans full fat coconut milk (approx. 28 oz or 800 ml total)
  • 2 cups water
  • 3 gloves garlic, chopped
  • 2 inches ginger root, grated
  • 1 bunch basil, chopped
  • juice of 1 lime
  • 1 large yellow onion, finely chopped
  • 1 sprig lemongrass
  • 8 large mushrooms, thinly sliced
  • 3 large carrots, chopped
  • 1 medium cauliflower, chopped
  • 8 baby bok choy, chopped
  • 2 bell peppers, diced
  • large handful bean sprouts (optional)
  • 2 tbsp coconut oil
  • 1 block extra-firm organic, non-GMO tofu, cubed (optional)
    *or your protein of choice

Note: You can really use whatever vegetables tickle your fancy. Eggplant, zucchini, collard greens, broccoli, potatoes, yams, green beans.. You name it. Just be sure to add the tougher vegetables that take longer to cook in sooner and add in the softer vegetables like greens near the end.



  1. Heat the 1/2 of the coconut oil in a large skillet over medium heat. Add the onion and sauté until soft. Once soft, add in the garlic and mix for 2 minutes until the garlic is fragrant.
  2. Next, stir in your curry paste, grated ginger and lemongrass. (To prepare lemongrass, remove the tough root end and the thin leaf ends - leaving the thicker, white smooth centre part. Remove one or two of the outer layers of it and then slice it thinly into rounds.) 
  3. Mix well then pour in your water, carrots and cauliflower (or your denser vegetables). Bring to a boil, then reduce to medium heat and cover. Once the veggies have begun to soften, mix in bell peppers, mushrooms or whichever soft vegetables you are using. Do not add in greens or sprouts just yet.
  4. Once your vegetables have all softened, add in your coconut milk, bok choy, a large handful of basil, juice of the lime, and bean sprouts. Stir well and cover for approximately 10 more minutes.
  5. If using tofu, pat dry with a clean towel or paper towel to remove the excess water. Heat the remaining 1 tbsp of coconut oil in a frying pan at medium heat and add in your cubed tofu. Cook and rotate the tofu so that each side is crispy and golden brown in colour. Once crisp, mix the tofu into your curry. 
  6. Pour the curry on top of your grain of choice and feast away.