Thai Coconut Vegetable Curry

Thai Coconut Vegetable Curry

Prep: 20 mins Cook: 25 mins Serves: 4

Ingredients

  • 2 cans (800ml) full-fat coconut milk (organic, no additives)
  • 2 stalks lemongrass (bruised and outer layers removed)
  • 2 inches ginger root (peeled and minced)
  • 4 cloves garlic (minced)
  • 1 inch turmeric root (fresh, peeled and minced (or 1 tsp powder))
  • 1 large sweet potato (peeled and cubed)
  • 2 medium carrots (sliced diagonally)
  • 1 small head broccoli (cut into florets)
  • 2 small bok choy (roughly chopped)
  • 8 oz mushrooms (sliced)
  • 2 tbsp juice lime (freshly squeezed)
  • to taste sea salt
  • 1/4 cup cilantro (chopped, for garnish)
  • 3 green onions (sliced, for garnish)

Instructions

  1. In a large pot or wok, heat 2 tablespoons of the thick coconut cream from the top of one coconut milk can over medium heat.

  2. Add minced ginger, garlic, and turmeric. Sauté for 1-2 minutes until fragrant.

  3. Add the bruised lemongrass stalks and stir for 30 seconds.

  4. Pour in the remaining coconut milk from both cans and bring to a gentle simmer.

  5. Add the sweet potato and carrots first, simmer for 10 minutes.

  6. Add broccoli and mushrooms, continue cooking for 5 minutes.

  7. Add bok choy and cook for 3 minutes more, until all vegetables are tender but still have some texture.

  8. Remove lemongrass stalks. Stir in lime juice and season with sea salt to taste.

  9. Serve hot, garnished with fresh cilantro and green onions.

  10. Optional: Serve over cauliflower rice for a complete meal.

Notes

This fragrant Thai-inspired curry is completely AIP compliant while still delivering authentic flavors. The combination of lemongrass, ginger, and turmeric creates a warming, anti-inflammatory meal perfect for cold evenings. Serve over cauliflower rice for a complete meal.