One Night In Bangkok Veg Thai Curry

Course Main Course
Cuisine Chinese


  • 1 can light coconut milk
  • 4 tbsp Soy sauce (Tamari)
  • 1/4 cup Srirachaimage
  • 1 clove garlic
  • 1 inch grated fresh ginger (1/2 t dry ground)
  • 4 tbsp Red Thai curry paste
  • 1 lb. Veggies of choice (broccoli, carrots, onion, peppers, mushrooms
  • 1 lb. Rice noodles (Asian)
  • Crushed reds, lime and scallions for garnish


  • Mix first 6 ingredients into a bowl and set aside
  • Meanwhile heat wok or nonstick pan
  • Toss all veggies in and sauté for 5-7 minutes (add tablespoon of water as needed)
  • Add sauce and stir to heated thru and a bit thick
  • Toss in cooked noodles and serve
  • Garnish as above.
  • Note: For a less fat dish, I have started to use cashew (or low in fat plant milk) and fine grinding of about a Tablespoon of coconut flakes. If you can find a coconut extract that’s natural and not full of a lot of things other than coconut, do comment and let me know what brand and where you found it.
Keyword curry, thai, vegetarian

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