Thai Vegetable Curry

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


20g fresh ginger chopped
2 red chillies chopped
2 sticks lemongrass, finely chopped
2 garlic cloves
2 shallots
250g diced vegetables (a mixture of carrot, pumpkin, sweet potato)
1 x 400g can coconut milk
1 teaspoon turmeric
1 tablespoon Thai fish sauce
juice of 1 lime
fresh coriander


Sauté the ginger, chilli, lemongrass, garlic, turmeric and shallots in a little butter. Add the vegetables and then slowly add the coconut milk and simmer for approximately 5 minutes. Season with lime juice and coriander. Serve with steamed greens and a serving of brown rice (if on day 5-28)

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