Spicy Red Coconut Curry

Servings 4 Serves


  • 2 cups jasmine rice
  • 3 tablespoons coconut oil
  • 4 cloves garlic minced
  • 1 medium piece ginger peeled and grated, about 3 inches
  • 1 large jalapeño pepper seeded and diced
  • 2 tablespoons red curry paste
  • 1 large yellow onion halved and sliced
  • 1 large red bell pepper seeded and sliced
  • 2 cups broccoli florets
  • 1 cup sugar snap peas
  • 2 medium limes juiced
  • 1/2 cup vegetable broth
  • 1 8-oz. can bamboo shoots drained
  • 1 14.5-oz. can full fat coconut milk
  • sea salt
  • 1 handful fresh basil leaves
  • 1 handful bean sprouts
  • 1 handful cilantro chopped


  • Prepare rice according to packaging.
  • Heat coconut oil in a large wok or skillet over medium high heat. Add garlic, ginger, jalapeno, curry paste, and onion. Saute for 2 to 3 minutes, then add in bell pepper, broccoli, and snap peas. Cook for another 2 to 3 minutes, then add in lime juice and broth and reduce heat to medium low. Stir in bamboo and coconut milk and simmer for 15 to 20 minutes. Add salt to taste.
  • Just before serving, stir in basil leaves and allow to simmer for another 3 minutes. Then serve over jasmine rice garnished with bean sprouts and cilantro.
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