Like so many other foods, Thai curry holds memories for me.
Backpacking through Thailand and eating ALL the curry and pad thai.
Cold winter nights when I had just moved to Brooklyn and discovered my local Thai restaurant made a bomb veggie curry (which I got with “extra vegetables” every time).
And finally learning to cook this dish myself, one of my first more “exotic” recipes (I definitely did not grow up eating this food).
I forgot about Thai curry for awhile. Maybe because it held memories I wasn’t wanting to access, or maybe simply because I got in a routine of making other things and forgot about this once loved dish. Whatever the reason, I was reminded how much I love Thai curry during my recent trip to Sedona when my parents and I had Thai food for Valentine’s day dinner.
Homemade curry is especially awesome because you can customize it to your dietary preferences and taste buds: Not a fan of too much spice? Use a little less curry paste. Vegetarian? Add in some tofu or simply serve over rice. Grain free? Use cauliflower rice instead. Need more protein? Beef up this basic dish with whole shrimp or sliced chicken breast.
And so when I was thinking what dish to teach and make for last weekend’s retreat, curry immediately came to mind.
The recipe below is more of a rough formula. Don’t have snap peas? Leave ‘em out. Not a fan of mushrooms? Swap in another vegetable. Take my measurements and instructions as your guide, but feel free to make this your own.
Simple THAI Red Curry
1 tbsp coconut oil
1 onion, diced
3-4 cloves garlic, minced
1 inch fresh ginger, minced
4 tbsp Thai Red Curry paste (I always use this one by Thai Kitchen)
1 8-oz package white button mushrooms, sliced
1 bell pepper, sliced (orange, red or yellow all work)
2 heads broccoli, cut into florets (save the stems for roasting and snacking!)
2 large carrots, peeled and cut into coins
1 cup snap peas, trimmed
1 14-oz can full fat coconut milk (again I like the Thai Kitchen brand)
Juice of 1 lime
Fresh cilantro or basil, for garnish
Melt coconut oil in large pot over medium heat.
Add onions and saute for 5 minutes and saute until soft and translucent.
Add ginger, garlic, and curry paste and stir.
Add all vegetables except snap peas and mix well so that curry paste is equally distributed.
Add coconut milk and about 1/2 cup of water. Cover with a lid and let simmer until vegetables are cooked to desired done-ness (10 minutes or so).
Add in snap peas and lime juice. Cover and let cook for another 2-3 minutes.
Serve with fresh cilantro or basil, and more lime juice as desired.
Are you a curry fan? have you tried making it yourself?
Leave a comment below and let me know!