Cooking · Food · Non-Vegetarian · Vegan · Vegetarain

Easy Thai Curry (for most dietary restrictions)

I love food and I love to cook!  I wanted to initially start a food blog but realized I love fashion and travel more (haha).  However, I’m finally dipping my feet into the food blogging portion of this blogging journey.  I hope you all enjoy this recipe- I’ve catered it for most dietary restrictions as well as working individuals (like myself)!

Prep Time:  10 Minutes

Cook Time:  30 minutes

Total Time:  40 minutes

Servings: 2-4 people



    • Olive Oil
    • Thai Green Curry Paste
    • 1 Red or Yellow onion
    • 1/2 medium red bell pepper/yellow bell pepper/green bell pepper/orange bell pepper, cut into strips/spears
      • Choose any two of the four color options, to your liking
    • 1/4 galloon coconut milk
    • Stir-Fry Frozen Vegetables
    • 3/4 teaspoon salt, to taste
    • Half lime, to taste
    • Soy Sauce, to taste
    • Non-Vegetarian Option:
      • 8 oz chicken breast; cut into bite-sized pieces
    • Vegan/Vegetarian Option:
      • 1 lb extra firm tofu; drained, pressed at least 15 minutes and cut into 1 inch cubes


  1.  Heat up pot over medium heat and add oil, wait about 30 seconds- 1 minute for the oil to warm up.  Add the curry paste and mix well with the oil.
    1.  Non-Vegetarian Option:
      1. Add the chicken and stir to mix well with the curry paste.
    2. Vegan/Vegetarian Option:
      1. Add the tofu and stir to mix well with the curry paste.
  2. Add the coconut milk and bring it to a boil.
  3. Add the frozen vegetables and bell peppers to the mix.  Lower the heat to a simmer, cover the pot and let it simmer for 10 minutes or until the curry thickens.
  4. Add salt, lime and/or soy sauce, for taste.
  5. Serve with steamed rice or boiled noodles.
  6. Enjoy! 🙂