A Thai vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Bell peppers and squash are on the EWG Dirty Dozen, making them priorities for organic sourcing. Carrots are also worth sourcing organic due to pesticide concerns.

Ingredients

• 2 tbsp coconut oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 3 tbsp Thai red curry paste
• 1 can (400 ml) coconut milk
• 2 cups vegetable stock (ideally homemade)
• 1 medium red bell pepper, sliced
• 1 medium carrot, julienned
• 150 g green beans, trimmed
• 1 cup cubed butternut squash
• 1 tbsp soy sauce
• 1 tsp brown sugar
• to taste sea salt
• to taste fresh lime juice
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh cilantro, chopped

Method

1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion and sauté until translucent.
3. Stir in the garlic and ginger; cook until fragrant.
4. Mix in the red curry paste, cooking for another minute.
5. Pour in the coconut milk and vegetable stock, stirring well.
6. Bring to a simmer, then add the red bell pepper, carrot, green beans, and butternut squash.
7. Cook until vegetables are tender, about 15 minutes.
8. Add the soy sauce, brown sugar, and sea salt.
9. Adjust seasoning with sea salt and lime juice, to taste.
10. Garnish with basil and cilantro before serving.

Notes

• Serve with jasmine rice or cauliflower rice to keep it gluten-free.
• Use tamari instead of soy sauce for strict gluten-free diets.
• Adjust the spice level by using more or less curry paste.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Thai recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.