Simple Coconut Thai Curry Recipe

Simple Coconut Thai Curry with Veggies |


  • 1 tablespoon coconut oil
  • 2 large carrots
  • 1 head broccoli
  • 1 summer squash
  • 1 red bell pepper
  • 46 mushrooms
  • 4 tablespoon Liquid Aminos
  • 1 cup thai coconut meat or shredded coconut
  • 2 tablespoons yellow curry
  • 2 tablespoons peanut butter or almond butter
  • 2 medjool dates
  • 1 clove garlic
  • 1 tablespoon grated ginger or 1 teaspoon dried ginger
  • 3 cups water


  1. Heat coconut oil in a large skillet over medium heat. Added chopped carrots, broccoli and red bell pepper, squash, and mushroom. Sauté until it vegetables become a little soft.
  2. In a high speed blender, combined liquid aminos, coconut, yellow curry, nut butter, dates, garlic, ginger, and water. Blend until smooth and creamy.
  3. Add coconut thai curry sauce into your skillet. Stir a few times to mix everything together. Reduce heat to low medium and allow to simmer for about 10 minutes.
  4. Allow time to cool, mixture should be thick and creamy.
  5. Add salt and pepper to taste and serve with rice, rice noodles or zucchini noodles.


If using fresh coconut meat, 3-4 young thai coconuts make up about 1 cup of meat