I love curry dishes, and it’s usually what I order when I’m out for Thai food (pumpkin red curry is my fave!). I found myself craving vegetables swimming in spicy coconut sauce, so I started browsing online for a recipe until I found one. When I finally did, I couldn’t believe how simple it was (it’s more than boiling water, but really, it’s easy!). It’s my new 20-minute weeknight dinner. It only requires a few ingredients, and I can keep a stock of some of them in my pantry and refrigerator.
I got my recipe for Thai curry from Rachel Cooks Thai, and I used a recipe for Panang Curry with Beef as a general guideline for meat and veggie curry dishes. As for ingredients, you can buy curry paste and coconut milk at most Asian markets. There’s different types of curry pastes: green, yellow, panang, and massaman are a few. They come in resealable plastic containers and are stored in the refrigerator after opening. I also use an onion, a pound of protein (shrimp, boneless skinless chicken breasts, or beef for stir-fry), and some vegetables (a few bell peppers or a couple of heads of broccoli, or a couple of small eggplants). If you’re able to find some Thai basil or lime leaves, that’s a bonus!
Here’s my basic curry recipe:
- 1 can (13.5-15 oz.) coconut milk (if you use low-fat, it will turn out watery)
- 2-3 Tbls. curry paste
- 1 large yellow onion, sliced into strips (rather than chopping or dicing)
- 1 lb. cubed meat or peeled shrimp
- 3-4 cups vegetables, cubed or cut into strips
- 4-6 large kaffir lime or Thai basil leaves, sliced thin
- Add curry paste to a pan heated up to med-high. Scoop the cream (the thick stuff at the top of the can) of the coconut milk into a pan and stir until well combined.
- Add onion and cook for 2-3 minutes until onion begins to soften.
- If using meat, add meat and cook until outside is browned (inside will still be pink).
- Add vegetables and stir well, so curry paste coats the outside. Cook 5 minutes or until vegetables start to soften.
- Add remaining coconut milk and leaves (optional) and bring to a boil. If you’re using shrimp, add them now and cook through until they curl and are no longer translucent (adding them at the end keeps them from being overcooked).
- Serve once coconut milk is heated and meat/shrimp are cooked through.
Serve with cooked rice, roasted sweet or golden potatoes, or your favorite noodles. I’ve used zucchini noodles (“zoodles”) in place of rice and they were delicious because the zoodles absorb the coconut milk and curry flavors.
Below, I used a pound of shrimp, a large peeled eggplant, a large handful of baby arugula, and green curry paste.