Easy Thai Curry
Many years ago my best friend from art school taught me how to make this delicious, frugal and totally satisfying Thai curry. It's so adaptable as you can use whatever veggies and/or proteins you have lurking about. Just fill a bowl with rice, top with veggies and pour over the sauce. Use loads of fresh cilantro, a sprinkling of roasted peanuts and a squeeze of lime to finish it off!
Equipment
- Saucepan
- Rice cooker, optional
Ingredients
- 1 14-oz coconut milk
- 1 tbsp red curry paste available in Asian markets
- 1 tbsp peanut butter I prefer natural chunky
- 1 tbsp brown sugar
- 3/4 cup vegetable stock substitute water with a splash of fish sauce
- 1 tsp soy sauce or tamari
- 1/2 tsp salt
- 2 sweet potatoes, peeled, cooked + cubed
- 1 cup frozen peas, steamed briefly
- cilantro, roasted peanuts + lime juice
- cooked rice
Instructions
- Pour half of coconut milk into a saucepan and heat briefly to release fragrance.
- Whisk in curry paste and peanut butter and cook for 3 minutes over medium heat.
- Add the remaining coconut milk plus sugar, soy sauce, salt and stock. Bring to a boil, then reduce heat to simmer for 12-15 minutes.
- When ready to serve, toss in sweet potatoes and peas. Feel free to substitute whatever you have.
- Serve over white or brown rice topped with cilantro and roasted peanuts.
Notes
This makes 2 large servings or 4 smaller servings.
To store, keep in an airtight container in the fridge for up to 4 days.