Easy Vegetable Curry for Two

camptopisaw

When it's dinnertime and you need something quick yet tasty, make a batch of easy vegetable curry using whatever veggies you have. Fast and super adaptable!

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Servings 2 servings

Equipment

Saucepan
Whisk
Rice cooker, optional

Ingredients

1 14 oz can coconut milk
1 Tbsp red curry paste
1 Tbsp peanut butter creamy or chunky
1 Tbsp brown sugar
¾ cup vegetable stock substitute water with a dash of fish sauce
1 tsp soy sauce or tamari
½ tsp salt
4 cups cooked vegetables
cooked rice
cilantro, roasted peanuts and lime juice

Instructions

Precook the veggies and set aside.
Pour half of the coconut milk into a saucepan and heat briefly to release fragrance.
Whisk in the curry paste and peanut butter, and cook for 3 minutes over medium heat.
Add the remaining coconut milk plus brown sugar, soy sauce, salt and stock. Bring to a boil, then reduce heat to simmer for 12-15 minutes.
Toss in the vegetables, give a stir and heat for a few minutes to make sure everything is nice and hot.
To serve, spoon over rice and top with loads of cilantro, chopped peanuts and a squeeze of fresh lime juice.

Notes

Need vegetable suggestions?

broccoli
cauliflower
sweet peas
carrots
onions
garlic
sweet peppers
spinach
potatoes
sweet potatoes
green beans
zucchini
yellow squash
pumpkin
turnips

Why and how do I precook the veggies?

Since the vegetables are added right at the end and don’t really cook in the curry sauce, they need to be precooked. To do this just sauté or steam or boil or roast them according to your preference. TIP: Easy Vegetable Curry is a great place to use leftover veggies!

Is Easy Vegetable Curry for 2 spicy?

In a word, yes. But you can adjust the heat by adding more or less red curry paste — start with 1 teaspoon and go up from there. I find that 1 tablespoon is just right for us. Just remember that you’ll be serving the curry over rice which will “dilute” the heat.

Keyword thai