We Can Thai Curry That!

Jul 9, 2013

I love curry because it makes everything delicious.  And when you’re on a budget, you gotta be able to work with what’s available.  I’ve been known to create feasts out of empty cupboards and fridges, and Thai Curry is one of the tools I bust out when I’m stumped by the random assortment of foods I have on hand.  This recipe creates a large pot of soup that can be reheated over a couple days, or shared with a family or group.

vegetarian thai red curryRed Curry

  • 1 tablespoon coconut oil (optional)
  • 1 tablespoon Thai Kitchen® Red Curry Paste or Green Curry Paste
  • 1 can BPA free (13.66 ounces) Coconut Milk
  • 1 tablespoon sugar
  • 1 tablespoon Fish Sauce / or Tamari to make vegan
  • 4-6 cups assorted cut-up vegetables, such as bell peppers, onions, carrots, squash, baby bok choy, potato, eggplant
  • 2 tablespoons julienne-cut fresh basil
  • squeeze of lime

1. (Optional step since this recipe can be done without using oil.) Heat oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk; bring to simmer on medium-high heat. Stir in sugar and fish sauce or tamari (if making vegan) until well blended.
2. Add in vegetables; simmer 5 to 7 minutes or until vegetables are tender-crisp. Remove from heat. Stir in basil. Squeeze lime.

Can be eaten as is, or enjoy with jasmine rice.

Here’s a lesson plan I made for teaching this recipe in a class.


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