Trader Joe’s Thai Red Curry

I first tried Thai food this past year. It was love at first Pad Thai. My husband and I started adventuring the menu tasting the Som Tum Thai (papaya salad) which was the spiciest thing I’ve ever eaten, cream cheese wontons – yes I have never had them at Pick Up Sticks, and every type of Curry. Curry quickly became a weekly consumed staple from our neighborhood Thai place, Koon Kitchen on Convoy in San Diego. We are obsessed with the spice of curry, love that it’s full of vegetables, and that its usually gluten free (I have an intolerance to pretty much anything fun). I decided it was time to make my own curry in my kitchen.

Here is a quick and easy way to make curry at home. I knew Trader’s was the answer. I grabbed these simple, fresh ingredients and whipped up curry in less then 30 minutes.

Grocery List:

  • 1 jar Trader Joe’s Red Curry Sauce
  • 1 can coconut milk (low fat or regular)
  • A glove of garlic (I have a jar of refrigerated garlic which is not as good as fresh garlic but so convenient)
  • 1 yellow onion
  • 1 red pepper
  • 1/2 head of cauliflower
  • 1 zucchini
  • 1 jalapeno (optional)
  • Chicken (optional)
  • Fresh ginger (or ginger powder)
  • White jasmine rice
  • Lime
  • Cilantro



  1. Heat up frying pan on medium adding a tablespoon of desired cooking oil/butter. I used Miyoko’s Vegan Cashew Butter 
  2. Sautee chopped tablespoon of garlic and half diced yellow onion until soft
  3. Add vegetables (and diced raw chicken if desired) and cook until vegetables are soft and chicken cooked well
  4. Add full bottle of curry sauce and can of coconut milk (or half for a stronger flavor) turning stove down to a simmer for about 10 minutes
  5. Serve on top of rice and garnish with fresh cilantro and limes
  6. Enjoy!



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