I Iove Thai curry, but replicating that delectable spice combination is beyond my level of expertise. Good thing there is something called curry paste! This tasty little condiment makes recreating a Thai take-out favorite within reach.
This recipe guide was inspired by a Blue Apron recipe a friend gave me. I’ve made it my own, and I hope you do too. Swap out the broccoli and kale for your favorite veggies, toss in some cayenne to kick up the heat, or simply add your favorite protein. My kids love this recipe as-is, so I don’t make a ton of changes, except to substitute seasonal green veggies.
The meal comes together pretty quickly, especially if you prep the veggies beforehand. With chopping included, I’d say it takes me about 30 minutes to whip up this meal. It tastes even better if you give the flavors some time to mingle, but that is not an absolute must if you’re pressed for time.
Without further ado…Easy Thai Curry!
- ½ large onion, diced
- 3 stalks of celery, diced
- 3 small sweet potatoes, sides
- ½ bunch of fresh cilantro (sub parsley or basil if you have an aversion to cilantro)
- 3 heaping teaspoons of curry paste
- 1 can of coconut milk
- 4 cups of water or vegetable broth
- 1 bunch of kale, chopped
- 1 small broccoli crown, chopped
- 1 inch of fresh ginger root, grated
- Salt and black pepper to taste
- Cayenne to taste
- About a 1 tablespoon of oil for cooking
- Cooked rice or quinoa, for serving
- In a large pot, heat oil over medium heat.
- Add onions and celery, stirring until the onions become slightly translucent.
- Add the sweet potatoes. Stir to coat the sweet potatoes in oil. Cook until they start to barely soften, about 5 minutes.
- Add the coconut milk, water or broth, curry paste, salt, and pepper. If you’re adding cayenne, go ahead and add that now. Stir until the liquid ingredients and curry paste are thoroughly combined. (Some chunks of coconut milk may remain until fully heated.)
- Add the cilantro and grated ginger.
- Bring to a boil. Then, simmer until the sweet potatoes can be pierced with a knife (about 10-15 minutes). Turn off the heat before the potatoes become mushy.
- Turn off the heat and add the broccoli and kale. Stir, allowing the residual heat to cook the veggies a bright green.
This recipe makes four to six generous servings.
To serve, scoop about ¼ cup to ½ cup of cooked rice or quinoa in a bowl. Ladle about ¾ cup to 1 cup of curry over your grain. If desired, garnish with cilantro. Enjoy!