Thai coconut curry

For two servings you will need:

  • 1 ¼ cups of rinsed jasmine rice or any long-grain rice
  • 1 tbsp coconut oil or olive oil
  • 2 white onions, chopped
  • Pinch of salt
  • 1 tbsp grated fresh ginger or powder
  • 2 cloves garlic, minced
  • 1 large sweet potato
  • 1 cup of peas
  • 2 tbsp tomato paste
  • 1 can of coconut milk or coconut cream
  • 1 cup of coconut milk
  • 1 tbsp raw or brown sugar
  • 1 tbsp tamari or soy sauce
  • Handful of chopped cilantro


  • Curry
  • Nutmeg
  • Cumin
  • Cinnamon


  1. Add the chopped onions, oil and salt to a large pan and cook for 5 minutes, sitting often, the onion softens and turns translucent, about 5 minutes. Add garlic and stir continuously.
  2. Cut the sweet potato in small cubes and add it to the pan with 1/2 cup of water.
  3. Add the grounded nutmeg, curry powder and ginger.
  4. Once the sweet potato starts to soften, add the tomato paste and cinnamon.
  5. Stir on medium-high heat for 5 minutes.
  6. Add the coconut cream/milk and sugar, stirring
  7. Add the peas at let simmer for 10 minutes on low heat
  8. Turn off the fire, add tamari and chopped cilantro

Steps for coconut rice:

  1. Rinse the rice until the water is transparent
  2. Butter a small pan
  3. Add the rice with 3/4 cup of water and one cup of coconut milk
  4. Stir continuously on high heat until bubbles start appearing
  5. Stop stirring, cover the pan and let simmer for 15-20 minutes on low heat
  6. Once the pan has no water left it is ready!

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