Easy Thai Curry
We loved this recipe so much we made it twice this week!
After chopping some fresh veggies and potatoes, this was actually pretty quick to throw together on a rushed weeknight. By the way, I do like steaming the potatoes ahead of time to speed things up a bit but that’s totally up to you. Also, feel free to play with different curry pastes out there. I found this delicious yellow curry paste by Mae Ploy at my local health food store so I decided to give it a go in this recipe. Red or green curry paste will work well too here. Just make sure to check the ingredient list! Some curries contain shrimp paste!
Don’t be too worried about what veggies you decide to throw in this. I just used up some odd bits that I still had left in the fridge before a shopping day. Feel free to add or sub whatever veggies you want! Extra-firm tofu cubes might be a nice addition as well.
Easy Thai Curry - makes 4-6 servings
2, 14 oz cans of coconut milk. I went with full-fat coconut milk.
1 cup of vegetable broth
1/4 cup curry paste
1/2 tsp turmeric powder ( optional, I use this for color )
juice of one lime
1 Tb of coconut or brown sugar
1 yellow onion, sliced thin
2 medium yellow potatoes, skinned and diced.
3 cloves of garlic, minced
3 medium carrots, sliced
one Bell Pepper, diced ( I used a yellow one )
1 large tomato, diced
1/2 zucchini, sliced
1 cup frozen peas ( optional )
1 cup chopped cilantro
Steam - skinned and cubed potatoes to save time. ( optional )
While potatoes are steaming…in a large deep pan over med-high heat, saute diced onions and minced garlic with a little water ( or oil ) until translucent ( about 5-7 minutes ).
Next, add vegetable broth, coconut milk, curry paste, turmeric powder, coconut sugar, juice of one lime and stir until combined.
Add carrots, Bell pepper, tomato, zucchini, and frozen peas to the broth and bring to a low boil. Reduce heat to med-low and simmer uncovered until veggies are tender ( about 12-15 mins ). Be careful not to overcook. You don’t want “mushy veggies”. Next, add steamed potatoes and cook another 5 minutes. Stir in fresh cilantro. You can add raw potatoes to this instead of steamed however, you will just need to increase the cooking time until the potatoes are easily pierced with a fork.
Top with crush peanuts, sliced green onions, fresh cilantro, and/or sambal. Enjoy this curry on its own or serve over jasmine rice.
