My Go To Nourishing Meal

  • Food
  • ~3 minutes

We caught an upper respiratory virus that really kicked our butts this weekend. My husband and I usually escape most colds with just a sniffle, but not this time. I find one of the hardest parts about being sick is making meals for the family. At the same time, I worry about making sure we all eat well.

When you are sick you really need nourishing foods to get you through it as quickly as possible. In general, I like to have fresh fruits and veggies available as well as water and milk kefir ready to to whip up a healthy tummy soothing ginger ale or a filling smoothie. But how can you really pull together a nourishing meal for the entire family when you can barely move?

This is my go to recipe. It’s nourishing. It’s forgiving. It tastes so good. My children lick their bowls clean!

*This meal can be made vegan, vegetarian or with meat. It is grain and dairy free.


The first step is while you feel good, make sure to buy several cans of your favorite coconut milk and one small jar of Thai Red Curry Paste. With these two things on hand you are ready to go.

Coconut oil
Coconut milk
Thai Red Curry Paste
Vegetables of your choice
*bone broth

In a deep pot add coconut oil and onions. Sauté until translucent (or if you are sick don’t bother! Just toss them in and continue with the next steps). Next, add in a tablespoon of the red curry paste (if you are very sensitive to spices you can start with less and add more as you taste to find the right amount for you) and stir around. **If using meat, add it in now and let it cook for about 5 minutes before adding in veggies.** Next, toss in vegetables. I like baby carrots (because I don’t have to clean and chop them!), button mushrooms or dried mushrooms (if using dried let them soak in a bit of water first, then throw in the water and mushrooms) and just about any other mushroom you like works. I also love adding sweet potato or other sweet root vegetable. You can add eggplant, bell peppers, tomatoes, green beans, peas, or even cabbage. Toss it all in, stir it around and if you like, this is when you can add a cup of bone broth, veggie broth or just some water. Then, dump in your can of coconut milk and stir. The coconut milk will turn an orangish color from the curry paste. Now cover it and simmer on low for 20 minutes checking occasionally to stir.

When it’s done it will be a creamy stew. The flavors are unique but mild enough for almost any palate. You can serve over rice or just eat as is. It’s warm, comforting and full of goodness!

I hope you give it a try and let me know what you think!