by Sushmita thadhani


  •  ½ tablespoon coconut oil
  • ¼ white onion finely chopped
  • 1 clove garlic finely chopped
  • ½ tablespoon ginger grated
  • ½ carrot diced
  • ½ red bell pepper julienne
  • ½ green pepper julienne
  • ½ yellow or orange pepper julienne
  • 1 tablespoons red curry paste store-bought or homemade
  • 1 cup 100ml organic coconut milk
  • ¼ cup water
  • ½ cup basil leaves roughly chopped
  • ¼ tablespoons brown sugar
  • ½ teaspoon soy sauce
  • ½ teaspoons lemon juice
  • Garnish: Basil Leaves or cilantro
  • Place a deep pot on heat and add oil.
  • Once the oil is hot, add ginger and garlic and sauté for a few seconds. To this, add onions and cook until translucent.
  • Add the Thai curry paste + 1 tablespoons coconut milk and fry till oil separates. Sprinkle a few drops of water if the mixture tends to get dry.
  • Now add the carrots +bell pepper + salt and mix well. Let it cook till the
    carrots are almost cooked.

  • Pour the coconut milk + water and add the sugar and mix. Let it simmer for about 5 to 10 minutes. Stir occasionally.
  • Turn off the heat and add fresh lemon juice and soy sauce. Taste and adjust the flavor as needed.
  • Add the roughly chopped basil leaves.
  • Transfer the curry into individual serving bowls and serve with sticky rice or
    any rice of your choice.

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