What I love about this Thai curry recipe is that it tastes like authentic Thai take out but with out the massive quantity of oil that you usually find in such fare!  The secret is sauteing your veggies in carrot juice instead of oil!

CLEAN THAI PEANUT CURRY (Adapted from recipe in “Eat to Live” p. 280)


  • 2 tbsp. minced fresh ginger
  • 4 large garlic cloves, minced
  • 1/4 cup fresh basil chopped
  • 4 tbsp. chunky peanut butter (no-salt added)
  • 2 tbsp. curry powder
  • 2 cups carrot juice
  • 1/2 cup light coconut milk
  • 2 tsp. Bragg’s Liquid Aminos (soy sauce substitute, can be found at Whole Foods)
  • 1 medium red pepper cut into strips
  • 2 cups frozen green beans
  • 1 can baby corn
  • 3 cups skiitake mushrooms sliced
  • 1/2 large egglpant chopped into cubes
  • 1 package firm tofu, cut into cubes
  • 1/4 cup macadamia nuts chopped (for garnish)


  1. Place the green beans, mushrooms, peppers, corn and eggplant into a sauce pan and add the 2 cups of carrot juice and the Bragg’s Liquid Aminos.  Bring to a boil.
  2. Add the garlic, basil, ginger and curry powder.  Stir well.
  3. Take off of heat just as vegetables become cooked through.  With a slatted spoon remove the vegetables from the carrot juice and reserve the vegetables in a large pot.  Put the pan back on medium heat.
  4. Add the peanut butter and coconut milk and stir well to combine.
  5. Add the tofu and cook in the curry sauce for about 10 minutes.
  6. Pour the curry and tofu sauce over the vegetables reserved in the large pot.  Stir just to combine (avoid breaking the tofu).
  7. Garnish with chopped nuts and basil leaf.

Check out how many pounds I lost in my first week on the “Eat to Live” 6 week plan!

xo, Kristen
Kristen Hong of Hello Nutritarian

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  • everythingofcooking says:

    can i replace shiitake mushrooms with other mushrooms maybe? if yes, which would be the best?


    • Kristen says:

      Hi Olga! Thank you for all of your recent comments! Yes, you can use any kind of mushroom you have available! I really like to cook with Cremini mushrooms and they would work perfectly with this dish! Please let us know how you like the recipe!

  • bella says:

    this is the next recipe I will tackle…so far all your nutirtarian recipes have been divine…what has happened since you did the 6 week regimen? surely we would all love an update post…hint, hint

  • Martha says:

    Can I leave the mushroom out for the recipe

    • Kristen says:

      Hi Martha! I don’t think it would make much of a difference!

      xo, Kristen

  • Nicole says:

    How many portions does this recipe make, or are you to eat the entire dish?

    • Kristen says:

      Hi Nicole!

      Sorry I didn’t include that! Dr. Fuhrman says it serves 8! The recipe is from p. 280 from “Eat to Live”

      xo, Kristen

  • Vita says:

    Hi Kristen,
    THANK YOU SO MUCH!!!( For your blog and for being such a support system on this journey we are doing! )

    My question is, is there something else I can use for the lite coconut milk?
    It just seems so over the top fattening or is it ok on the 6 week plan?
    I’m dying to make your recipe,cause I know I’m gonna LOVE it!! ????

    • Kristen says:

      Hi Vita!

      I’m sure you could substitute some almond milk blended with 1/2 cup of almonds (so you get some fat and richness in there).

      This recipe is straight our of Dr. Fuhrman’s Eat to Live so I haven’t done any substitutions.

      If you don’t have an allergy to coconut milk I would say to just keep the lite milk in there. Especially when you’re focusing on two salads per day!

      Hope you love it as much as I do!

      xo, Kristen

    • Carol says:

      I have made Thai curries with plant-based milk and coconut extract when I’ve been trying to avoid coconut milk.

  • Tonya Johnson says:

    So! HE licked his plate! Yep. For real. We had it twice in one week, and BOTH times, he did it. He kept raving about this recipe. “THIS is a keeper. ” “When I go to a nice restaurant, THIS is what I expect to have…” We’ll keep this one for sure. Thank you 🙂

    • Kristen Hong says:

      WOW! That is just an epic review! Thank you so much for taking the time to let me know that it was such a hit!

  • Renee Erickson says:

    I would love to join the discussion.

    • Kristen Hong says:

      Happy to have you, Renee!

      xo, Kristen

  • Joy Schwabach says:

    I love this! Whatever you did in altering the original recipe was right on! I love your site! I’m drinking the hot lemon in the morning and loving every minute. I couldn’t find regular carrot juice, so I bought the bottled kind in the juice aisle. It had lemon in it, so I added some balsamic glaze. Pure yum. I even tried one bite with a couple of raisins. If you like extra sweetness, it was real good. To save time because it was getting late, I microwaved the eggplant for six minutes first. I didn’t have green beans, so I used broccoli and microwaved that too, adding it at the very end. Ditto for the corn. (I used frozen since I didn’t have the baby kind.) Anyway, this is one of the few Nutritarian successes I’ve had! Thank you. (Love Dr. Furhman’s black bean-and -sweet potato quesadillas and one of his smoky baked beans.

    • Kristen Hong says:

      Hi Joy,

      Oh, I’m SO happy to hear you enjoyed this recipe! This is one that I really want to re-shoot and make look prettier now that I’ve gotten better at my food photography!

      Thanks so much for taking the time to leave a review and share your modifications with everyone!

      xo, Kristen

  • Bonnie Delander says:

    how does coconut milk figure in to nutritarian like for curry sauce and other dessert recipes

    • Kristen Hong says:

      Hi Bonnie,

      Dr. Fuhrman does use lite coconut milk in some of his recipes but because it is such a rich source of fat it should be limited when you’re following the aggressive plan.