Vegan Thai Red Curry


Organic Ingredients:


  • 4 tablespoons Thai Red Curry Paste
  • 2 tablespoon coconut or avocado oil
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons finely chopped ginger
  • 1 yellow onion chopped
  • 1 cup sliced mushrooms
  • 1 cup broccoli florets
  • 1 cup sliced red peppers
  • 1 cup chopped zucchini
  • 4 cups vegetable stock
  • 1 cup coconut milk
  • 1 tablespoon of gluten free tamari or Braggs
  • 1/3 cup of Omega3NutraCleanse®
  • pink salt
  • black pepper


Ingredients for Topping:


  • 1 tbsp sliced green onions
  • 1 tbsp crushed almonds
  • 1 tbsp chopped cilantro
  • 1/4 cup fresh basil
  • 1 lime, cut into 4 wedges


  1. Heat oil in a saucepan. 
  2. Add all the vegetables and stir fry them over high heat for 10 minutes. 
  3. Transfer to a plate and set aside.
  4. In the same saucepan, add the garlic, ginger, onions and red curry paste. 
  5. Sauté the curry paste for 2 minutes to combine it evenly with the oil. 
  6. Add the coconut milk and tamari. 
  7. Stir until the curry paste is nicely dissolved. 
  8. Next add the vegetable stock, pink salt and stir to combine. 
  9. Add back in stir fry vegetables and give the curry a good stir. 
  10. Remove from heat and stir in Omega3NutraCleanse® and let it stand for 5 minutes as it cools down and thickens up.
  11. Just before serving garnish curry with fresh herbs, crushed almonds and juice of lime.
  12. Pink salt and black pepper to taste.

 12. This will keep in the fridge in a sealed container for up to 3 days.