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Red Thai Curry with Mixed Vegetables

Hello everyone! I have missed you all! I did my normal yoga sculpt class and I felt so rejuvenated afterwards. My muscles are definitely stronger and today I felt super motivated. Maybe it was the crowd, I usually workout harder when others around me are pushing themselves as well. I have been going to CorePower Yoga Sculpt for the past 4 months and it has been the best exercise for me thus far. I get to sweat like a pig to burn off my calories and stay fit during my pregnancy. My muscles are stronger as I progress and I feel great. I highly recommend it if you like to sweat and get a great workout in.

Dinner plans, what to make? What to make? I have decided tonight’s menu will include a Red Thai Curry with Mixed Vegetables paired with Jasmine rice and sautéed green beans, snap peas with Italian chicken sausages.


  • 3 stalks of celery, chopped at an slanted angle

  • 1 small white onion, chopped

  • 1 cup of chopped baby carrots

  • 1 cup of green beans, trimmed and halved

  • 1 cup of snap peas, trimmed

  • ½ cup of cherry tomatoes, halved (that makes about 1 cup)

  • 1 full tablespoon of red curry paste (the brand I used was Mae Ploy, can be found in any Asian grocery market)

  • 1 can of coconut milk (the brand I used was Chohk Dee, can be found in any Asian grocery market)

  • 2 tablespoon of evoo


1. In a medium pot, on medium high heat add in 2 tablespoons of evoo, add in the mirepoix (celery, onion and carrots) and let this sweat out for about 5 minutes.

2. Add in the red curry paste, mix it well with the vegetables for about 5 minutes.

3. Add in the can of coconut milk, stir and cover with the lid. Let this cook for about 15 minutes so the vegetables are soften. Check occasionally so that the curry paste is mixed well with all the ingredients.