Thai Coconut Curry with Lime Rice
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
Lime Rice
Red curry paste
  1. Place the rice in a large saucepan. Cover generously with water, season with salt and bring to the boil. Simmer the rice for 20 minutes until al dente.
  2. While the rice is cooking, melt the coconut oil in a large pot. Add the onion, garlic, ginger, cauliflower and pepper to the pot.
  3. Mix in curry paste until well combined.
  4. Gradually add in coconut milk and stock. Bring to the boil.
  5. Once cooled slightly, stir in 1 drop of doTerra Ginger essential oil and 1 drop of doTerra Lemongrass essential oil.
  6. Garnish with fresh coriander.
  7. Add the mange tout and baby corn, reduce heat and simmer for about 10 minutes until sauce thickens and the cauliflower is cooked.
  8. Drain the rice when it is cooked and add 3 drops of lime essential oil. Serve with the Thai red curry.
Red Curry paste
  1. Add red chillies, coriander and cumin seeds into a dry frying pan for a few minutes to draw out the flavours.
  2. Place chilli mix from the frying pan into a food processor with all other ingredients except the essential oils. Whiz them until you have a course paste.
  3. Add the course paste into a glass bowl and add the ginger, lemongrass and lime essential oil. Mix thoroughly.
  4. The remaining paste can be frozen and used within two months.
Recipe Notes

* you can make the red curry paste as above, or buy a good quality one which is low in added sugar and preservatives.
** only use pure therapeutic grade essential oils to ingest and cook with.