Thai Coconut Red Curry

I’m from a family of six and have never been able to cook small portions.  I like to cook, but would rather not cook a new dish for every meal – I find the grocery shopping, preparation and dishes a little time-consuming.  I like leftovers and have no problem eating the same lunch or dinner a few days in a row.  So, you’ll notice my recipes almost always serve six to eight.  If this seems like a few too many servings, you can always freeze food, invite people over or cut the portions in half. 



  • 1 onion
  • 3 peppers (red, orange, yellow, green)
  • 1 large bunch of broccoli
  • 1 zucchini
  • 3 cups of bean sprouts
  • 2 cups of arugula
  • 1 bunch of cilantro
  • 1 tbsp ginger
  • 1 tbsp garlic
  • 2 limes – juice
  • 2 cans of coconut milk
  • 2 heaping tbsp of Thai red curry paste
  • ½ – 1 pound of shrimp (or use 1 firm block of sprouted tofu cut into medium-sized pieces)
  • 2.5 cups of brown rice or use brown rice noodles


  1. Stir fry the onion, garlic and ginger in some olive oil in a large pot.
  2. Add the peppers, broccoli, and zucchini and stir fry until warm.
  3. Add the coconut milk, lime juice and red Thai curry paste and mix together.
  4. Cook until the vegetables are almost tender.
  5. Add the bean sprouts, arugula and cilantro.  Cook until tender.
  6. In another pan, pan fry the shrimp or pieces of tofu in a skillet until cooked (about 5 minutes).
  7. Cook the brown rice or noodles.
  8. Top the brown rice or noodles with the coconut vegetable red curry and place about 6 shrimp on the plate.  (If using tofu, add the tofu into the pot of coconut vegetable red curry).
  9. Add a little hot sauce if you would like it to be spicier.
  10. Garnish with cilantro or basil.
  11. Enjoy!
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