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Thai Red Curry

30. December 2012

While the retreat went on in Brasil, the retreat also went on here in Dharma, with Audio Satsangs 4 days a week and some meditations in between, all to keep us warm in the heart and stay connected there… With a beautiful, silent white landscape, and daylight only until midday, and not to mention – 20 degrees, is all great tools to help us go in and stop. (what else to do in – 20 anyway;)

But we need food too, and in the winter, warm comforting food is prefered. So the last day of the retreat (in Brasil) we met in Dharma to have lunch together. I made a dish of Red Curry Sauce with Salmon filets and Jasmin rice, which was warmly welcomed and appreciated. Some asked for the recipe, so here it comes.

This is for you Bhavya:)

Love Modini


Thai Red Curry


1 yellow onion, chopped

2 zucchini, cut into 1 cm pieces

2 ts red curry paste

160 ml coconut milk

225 gr firm tofu or you can use cooked chickpeas or salmon filets like I used for us, the salmon you can cut into pieces and add directly in the sauce or cook whole on the side and  than you pour over the sauce when serving.

225 gr chopped cauliflower

12 asparagus spears, trimmed and cut into 2.5 cm pieces (you can also use one bag, 250 gr, with frozen asparagus)

120 ml vegetable broth or water

Fresh coriander leaves (optional), but if you love coriander like me, it really makes the “kick”.


Heat a little oil in a large pot over medium heat. Stir in the onion and a big pinch of salt.

Saute until the onion starts to become translucent at the edges, a couple of minutes. Stir in the zucchini and cook for 1 minute more.

In the meantime, in a small bowl, mash the curry paste with a few tablespoons of the coconut milk. Add this to the pot and stir until the onions and zucchini are well coated. Stir in the remaining coconut milk.

Bring it to a simmer, then add the tofu (or chickpeas, salmon….), cauliflower and asparagus.

Cover and cook just long enough for the tofu (or fish) to heat through and the asparagus and cauliflower to lose its raw edge, a couple minutes. Uncover and add the broth. Stir and taste. Now here`s the crucial part : You need to salt appropriately. If your broth was salty, you will need less than if you used a less-salty broth. Add a little at a time until the flavors in the curry really pop.

If you dont have cauliflower, broccoli is a nice option, but truly, you can throw in almost any vegetable you might have on hand in this sauce. I have used frozen green peas, carrots, corn, potatoes, mushrooms…its all good in there.

I always serve this dish with Jasmin Rice, but you can also eat it like it is, like a soup.




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