No citrus in this one. Just a sweet spicy blend of tomato and yellow spices. This turned out to be one of my best attempts at curry. I dare say it might pass for the real deal in a Thai kitchen.

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Thai Orange Curry


  • 2 tablespoons olive oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 red onion, minced
  • 1 tablespoon tomato paste
  • ¼ cup water
  • 2 tablespoons yellow curry
  • 1/2 teaspoon curry
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ tablespoon lemon grass
  • dried chili pepper minced, or red pepper flakes
  • 1 can coconut milk, don’t skimp by getting the “lite”version!
  • ½ can water
  • 56 cups of mixed veggies, mostly roots, chopped toroughly the same size: parsnips, kohlrabi, carrots, turnips, green tomato
  • 1 ½ cups wild rice mix


  1. Start cooking the rice. Add 3 cups of water to a saucepan with rice and bring to a boil. Simmer until rice is cooked – when water is fully absorbed. Check, but not too frequently.
  2. In a wok or large saucepan, sauté the ginger, garlic, and onion in olive oil. Add tomato paste, water, and spices. Sauté for about 5-7minutes. Add coconut milk plus half a can of water (which will help get out the remaining milky goodness). Gently add veggies and simmer covered for about 30 minutes, or until roots are fork tender.
  3. If you still have basil lying around, garnish and serve over rice. Delicious, and also for days after.

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