Thai Red Curry

This dish is spicy and sweet, vegan and gluten free! Fun for everyone!

Serves 4


1 Cup of Jasmine or Basmati Rice
2. Cups of water
1 1/2 Tbsp. Store Bought or 1 Batch of Home Made Red Curry Paste
My Choice: see the Red Curry Paste recipe on my blog, and use the whole batch
My Store Bought Choice: Thai Kitchen
1 Can of Coconut milk
     To be honest, it tastes waaaaay better with whole coconut milk, but it is healthier to go light. :(
1 Tbsp. Soy Sauce (extra to taste)
1 Tsp. Dark Agave Nectar (Optional)
1/2 Lime
5 Sprigs of Cilantro
1 Tbsp. Sesame Oil
Veggies galore!
I like to use 1 med onion chopped, 1 med carrot peeled and thinly sliced, 1 med zucchini, 1 small handful of cauliflower, 1 small handful of broccoli, and 1 small handful of snow, or sugar snap peas.

Rinse the rice. combine the rice and water and bring to a boil over high heat. Once boiling, lower the heat to the "low" setting. Cook for 40 minutes, or until tender. Add water while cooking if necessary.

While the rice is cooking. Heat the oil in a large frying pan or wok. Once hot, add the veggies. Stir fry the veggies at medium-high heat until the onions become translucent; the rest of the veggies should still be fairly crunchy. Stir in the red curry paste until smooth, then add the coconut milk, lime juice, and soy sauce. If you like your curry on the sweeter side, add the agave nectar. Let the mixture simmer at low heat for 5 minutes. Add the leaves of the cilantro to garnish.

Serve over rice, and enjoy!!!


  1. Om nom nom! Lady, this looks so good. I had something similar at a Thai restaurant recently, but they totally beat you on its name.

    They called it--I'm serious--"Evil Jungle Princess". Coolest name ever? I think so. You should rename yours to be even cooler.

  2. What?! Seriously??? SWEET!
    Well, I forgot the lemongrass, so maybe when I rework my recipe I'll rename it. Something like "Spicy Subtropic Socialite."


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