I’ve been making a rendition of this curry recipe for so many years and it only dawned on me recently, that it’s not recorded here! Sometimes I forgot to post the simplest of recipes because it doesn’t feel like a “recipe” at all, but more just a loose method that’s really versatile and flexible. So while you mighttttt not get as detailed of measurements as you’d like, know that you really cannot mess this kind of thing up. Use any mix of veggies or meats that you’re into, adjust seasonings to your liking as you go, and play around! With just a handful of ingredients, it’s not about getting it right, but more about ending up with a meal that you like.
In terms of what veggies to mix, it’s really up to you! But I normally think of things in two categories, heartier or lighter, and then select a few from each section for a nice mix. If it’s the middle of winter or you’re in the mood for something more filling, go with more of the heartier items! There are of course more vegetables in the world, these are just some of the top choices in my rotation.
Heartier: potatoes (white or sweet), squash (butternut or acorn), cauliflower, chickpeas, carrots, broccoli
Lighter: zucchini, yellow squash, shallots/onions, scallions, leeks, bell peppers, greens (chard/kale/spinach), snap peas (or regular frozen peas), cabbage
In terms of the sauce, you’ll get loose measurements below. But know that you can always thin it out with more coconut milk if needed. You might need more, depending on the quantity of veggies (or fish/meat), OR if you’d just like a thinner sauce. You can also add noodles to create a soup situation!
INGREDIENTS:
(serves 4)
4-5 cups of veggies (pictured: baby potatoes, cauliflower, orange bell pepper, zucchini, scallions)
1 can full-fat coconut milk
2-4 tbsp red curry paste
1 lime
coconut or avocado oil
1-2 tsp fresh grated ginger, optional
splash of fish sauce, optional
*shrimp, chicken ,or any other protein also optional
RECIPE:
Chop/slice all veggies to prepare. Try to cut them to a similar size so cook times don’t vary too much. Heat a large , deep frying pan or wok over medium heat. Once hot, pour in coconut or avocado oil to coat the pan. If you’re using chicken, shrimp, or another protein, cook those items first, seasoning with salt + pepper. Once done, remove from the pan. You’ll add back in later.
Start with the thickest/longest cooking veggies first (aka the heartier ones). Toss in the pan, add some salt + pepper, and cook for a few minutes. Add a splash of water and cover for another 5 minutes or so. Again, it will depend on your amount/type of veggies used. This helps to steam them slightly first.
Once they’ve gotten a little head start, add in the ginger and rest of your veggies, cooking for another 5-7 minutes, uncovered. Season again with salt. Once everything is about 75% cooked, pour in your can of coconut milk, curry paste (start with 2 tbsp and add more if you’d like more flavor/spice). Mix well and let simmer on low-medium for about 8-10 minutes, longer if needed. (Potatoes or squash will usually need more time, be patient!) Once the curry reduces and darkens a little bit and the veggies are done, add your fish/meat back in if using.
Squeeze a full lime, splash of fish sauce, and more curry paste/salt if needed. If you need more sauce or just want a thinner consistency, add more coconut milk (and subsequently more curry paste/seasonings). Enjoy with rice, noodles, or just on it’s own! Even better the next day as leftovers.