Thai-Inspired Coconut Curry

Making curry can often overwhelm unsuspecting cooks. There are many ‘foreign’ ingredients and often lots of them listed in a recipe. I’m here to tell you that this is a myth! My first tipsy of this recipe is to go find places in your local area that sell good quality spices. Often these people will be able to give you great tips, and the spices and ingredients are often cheaper at local places then at grocery stores. Also, most ‘foreign’ ingredients aren’t that hard to find. Ask people what you are looking for because sometimes they are in a hidden area of the super market! Next, add the things that you like, even if it isn’t totally traditional. I love adding extra veggies to boost the flavour without boosting the calories. So I hope you enjoy my take on Thai curry! I sure enjoyed it! Yum yum!


1 tbsp Olive Oil
1 Onion
2 Cloves of Garlic
1 stalk Lemon Grass
1 knuckle of Ginger
1 package Chicken Tenders
½ tsp Ground Coriander
¼ tsp Cumin
Pinch of Cinnamon and Chili Flake
1 small Chinese Eggplant
1 Red Pepper
1 can Bamboo Shoots
1 can Baby Corn
2 medium Carrots, shredded
2 tbs Red Curry Paste
2 cans Light Coconut Milk
1 tbsp Cornstarch
1 handful Basil
2 Limes, zest and juice
2-3 Green Onions
S and P to taste

My Method:


Sautee the onion and garlic in olive oil until translucent.
Add in lemon grass, ginger, and chicken and cook through.


Next, add in your spices, letting them toast for a minute or so. Remember to add salt and pepper!

Add in your red pepper and Chinese eggplant, sautéing for a few minutes until tender.


Next, mix in your bamboo shoots, baby corn, curry paste, coconut milk, and corn starch and bring to boil.

IMG_0331 IMG_0332

Reduce to a simmer for about 20 minutes.
In the last 5 minutes, add in carrots, basil, lime zest and juice, and most of the green onions.


Serve over a bed of rice, and top with your favourite things. I love to add a bit of green onion, basil, and coconut for some added freshness!!


– With lemon grass, cut off base, peel down until you see the white inner core and then chop finely, you will probably only get about 4 inches at the base, the rest if fibrous and tough. Don’t feel like you have to use the whole thing. Very similar to how you would use a leek.

-When making a vegetable heavy dish, prep all of your vegetables first so that they are ready to go in that stage of cooking. If you are trying to prep while you cook, it is easy to get flustered and miss a step or let things over cook while you are trying to get it done.

5 Servings


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