Veggie Thai Curry


I love Thai Curry. It’s one of my favorite meals to treat myself to. I just eat it as an occasional treat because I love it so much that I eat until I’m too full to move.


  • 2 Tbsp Sesame Oil
  • 3 cloves Garlic, minced
  • 1/2 Yellow Onion, sliced
  • 1 Carrot, julienned
  • 1 cup Cauliflower, chopped
  • 1 cup Broccoli, chopped
  • 1 cup Mushrooms, chopped
  • 1 cup Napa Cabbage, sliced thinly
  • 1 cup Peas
  • 1 can Coconut Milk
  • 2 tbsp Red Thai Curry Paste
  • 1 tsp Sea Salt
  • 2 cups Jasmine Rice, cooked
  • 1 cup Thai Basil (optional)


Heat sesame oil over medium heat in skillet. Add garlic and onions. Saute until translucent.

Add carrots, cauliflower, and broccoli. Saute until just tender.

Add mushrooms, napa cabbage, and peas.

Add Thai Curry Paste and salt and saute until all vegetables are cooked through.

Add Thai basil and coconut milk and cook until warmed through. Serve with Jasmine Rice and enjoy!



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