Thai Red Vegetable Curry

30 min 4 servings


189 Kcal
9.7g Fat
24.4g Carbs
19g Net Carbs
12.3g Sugars
5.1g Protein


  • 4 tablespoons of red/green Thai curry paste (or to taste)
  • 2 red/orange/yellow bell peppers
  • 6 asparagus
  • 3 medium carrots
  • 1 medium red onion
  • 150g or 5.3oz of mushrooms (any kind)
  • 100g of kale or black kale (cavolo nero)
  • 4 garlic cloves
  • 1 tablespoon of finely chopped ginger
  • 2 tablespoons of soy sauce or tamari sauce
  • 1 1/2 teaspoon of coconut sugar
  • 1 teaspoon of sea salt
  • 1 can of light coconut milk (400ml or 13.5 oz)
  • 100 ml or 3.5 oz of unsweetened coconut milk
  • 1 tablespoon of sesame oil
  • 2 tablespoons of chopped coriander/cilantro to decorate


  1. Wash and chop all your vegetables finely, cutting the carrot and asparagus diagonally. Cut the mushrooms in halves and slice the garlic and onion finely.
  2. Sweat the onion, garlic, and ginger in a wok/pan on low to medium heat with the sesame oil for about 5 minutes.
  3. Add the curry paste and stir well.
  4. Add all the vegetables except the kale and cook on medium to high until the vegetables are soft (about 10 minutes), adding the soy/tamari sauce
  5. Add both the canned coconut milk as well as the fresh one, the coconut sugar, and a good sprinkle of salt. Let it cook on medium for another 10 minutes and taste it.
  6. Add some salt if needed. Add the finely chopped kale and cook for a further 5 minutes.
  7. Your curry is ready to serve! Garnish it with some chopped cilantro/coriander and have it on its own, with cauliflower rice, zucchini noodles, baked sweet potatoes, or konjac noodles if you crave that noodle taste!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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