Whole Coconut Thai vegetable  curry

Conventional Thai curries are made with coconut milk. Coconut milk is a refined food, not a whole food; it lacks fiber and nutrients. This recipe is very different and unique, because it is made with the content of an actual coconut. It can also be made with shredded coconut.

Enjoy this dish with a nice whole grain rice or rice pasta!

Ingredients for 2 servings:

  • 1 young coconut*

  • 1 head of broccoli or about 350 g / 12 oz. 

  • 200 g / 7 oz. of mushrooms

  • 2 bell peppers

  • ½ head of green or purple cabbage

  • 1 small sweet potato or about 100 g / 3-4 oz.

  • 60 g / 2 oz. of cashew nuts

  • 1 tbs of Thai curry paste


  1. Cut up all the vegetables and mushrooms.

  2. Add them to a big pan or wok (if you use purple cabbage you might want to boil it separately for a few minutes before adding to ensure not everything colors purple).

  3. Add the water and meat of 1 coconut to the blender. 

  4. Add thai curry paste, sweet potato and cashews.

  5. Blend all together until a smooth mixture has formed.** If the coconut hasn't got enough water just add enough some plain water so everything blends easily. 

  6. Add the mixture to the wok and boil up to 10 minutes.




* Young coconuts are preferable but old ones will work as well. You don't have to use all the coconut meat, since it will have significantly more than a young one. Unless of course you really like coconut :D.

It does require a longer blend, so keep that in mind. 

Thai curries often have added sugar. Old coconuts are not as sweet so you could add a date (or 2) to add a hint of sweetness.

** It's okay if the mixture is slightly thick, because the vegetables will release some water during cooking. It will water down the taste slightly, so if the curry flavor is not strong enough add some more curry paste and give it a quick blend.

If you prefer a thinner curry, simply add some water.