Natasha’s Thai Curry

Roughly chop 2 onions, 2 carrots and a half celery stalk and sauté them in a big pot with oil (I use avocado oil, but any oil will do). Add 3 cloves of garlic and half of 1/3 of a cup of ginger (really garlic and ginger are to taste). For the ginger you can leave the skin on and mince. Sauté until all veggies are softened and then add in a tablespoon of red curry paste. Stir that into the veggies until they take on the red colour of the paste – you will want to ensure any big chunks of paste have been broken up.

Add 3 cans of coconut milk/cream. Squeeze half a lime (gives it a nice kick/pull through flavour, but not necessary). Let this cook on medium to low for at least two hours, checking that veggies aren’t catching the bottom of the pot. If it’s too spicy, add more coconut cream. From there you can add any other vegetables and/or meat. Serve along with rice.

Hope you can enjoy trying this recipe!

  • Natasha brought this dish to the Reiki Community Christmas Celebration on December 20th. It took centre stage amidst all the sweets on the table. Thanks Natasha for sharing your recipe.