Holistic By Nature– Blog

Recipe – Thai Red Curry


  • 1 diced onion
  • 2 tablespoons of coconut oil
  • 2 tablespoons of red thai curry paste (Mae Ploy is a good brand)
  • 2 tablespoons of chopped garlic
  • 2 tablespoons of chopped ginger
  • 1 thinly sliced red bell pepper
  • 1 pack of green beans / chopped courgettes / mushrooms
  • 1 tablespoon of tamari/soy sauce
  • 1 teaspoon of palm sugar or brown sugar
  • 1 tablespoon of rice vinegar
  • Squeeze of lime juice
  • 1 can of coconut milk
  • Half a cup of chicken stock (or half a chicken stock cube in hot water)
  • Option:  chicken / turkey breast (chopped into bite sized pieces)
  • Option:  White fish-cod/whiting/tilapia cut into 2 inch pieces (add 10 mins before the end of cooking)
  • Preference for poultry is free-range/organic and to avoid farmed fish


Heat a large pan, add the coconut oil and the onions and fry for 5 mins without browning. Add the ginger and garlic and cook for 30 seconds, then add the curry paste and cook for 2 mins. Add in the meat if using and coat well.

Add the peppers, courgettes, green beans etc (use what you have or like) and mix well. Add the can of coconut milk and splash of water, cook at a medium heat for 30 mins. 5 mins before the end add sugar, vinegar, and tamari sauce. Serve with quinoa / brown rice or cauliflower rice.