This was my first ever attempt at making Thai coconut curry, and I was really happy with it, although I admit it wasn't made exactly authentic. So don't hate on me you pro Thai cooks, and where were you when I wanted lessons anyway?
All of the Thai curry recipes I found online had you add a curry paste (that you premake) to coconut milk and veggies. But I wondered if it'd work if I just added the seasonings to the milk one by one, instead of creating a paste first. Result: it worked fine.
My one mistake was not pre-cooking the carrots at all, and they were super tough. So you can either leave them out, or braise/boil beforehand in some water for 5-6 minutes. You can add any other veggies you want- I recommend broccoli, zucchini or mushrooms.
Like all curries, this one is full of different flavors, and the spicy cayenne pepper is a great contrast to the sweet peanut butter. You can just add peanuts instead of peanut butter if you don't want it to be too sweet/peanuty, but I love that taste so this was perfect for me.
You'll Need:
Jasmine Rice- 2 cups
Lite Coconut Milk- 1 can 13.5 oz.
Onion- 1, chopped
Garlic- 3 cloves, minced
Veggies:bell peppers, mushrooms, broccoli, zucchini, carrots- 2 cups, sliced
Sweet Potatoes or Regular Potatoes- 2 or 3, cubed
Peanuts 1/2 cup OR Extra Crunchy Peanut Butter- 1 1/2 tbsp.
Brown Sugar- 1 tbsp. (can omit if using peanut butter)
Tofu- optional
Seasonings: to taste
Tumeric (what makes it yellow)
Cumin
Ginger
Cinnamon
Cayenne Pepper
Lime Juice
Basil
Salt & Pepper
Cook rice according to package directions.
Pre-braise or boil carrots if using.
Spray a wok with non-stick spray. Drizzle with olive oil. Saute onion, potatoes (and tofu if using) 5-7 minutes.
Add carrots, red pepper and garlic and saute 4 more minutes.
Shake coconut milk and add.
I couldn't find lemongrass, skipped the chillies and that fish seasoning. I also added garlic because I'm Italian and it basically runs in my veins. All that considered- it was still delish and pretty close to other ones I've had.
All of the Thai curry recipes I found online had you add a curry paste (that you premake) to coconut milk and veggies. But I wondered if it'd work if I just added the seasonings to the milk one by one, instead of creating a paste first. Result: it worked fine.
My one mistake was not pre-cooking the carrots at all, and they were super tough. So you can either leave them out, or braise/boil beforehand in some water for 5-6 minutes. You can add any other veggies you want- I recommend broccoli, zucchini or mushrooms.
Like all curries, this one is full of different flavors, and the spicy cayenne pepper is a great contrast to the sweet peanut butter. You can just add peanuts instead of peanut butter if you don't want it to be too sweet/peanuty, but I love that taste so this was perfect for me.
You'll Need:
Jasmine Rice- 2 cups
Lite Coconut Milk- 1 can 13.5 oz.
Onion- 1, chopped
Garlic- 3 cloves, minced
Veggies:bell peppers, mushrooms, broccoli, zucchini, carrots- 2 cups, sliced
Sweet Potatoes or Regular Potatoes- 2 or 3, cubed
Peanuts 1/2 cup OR Extra Crunchy Peanut Butter- 1 1/2 tbsp.
Brown Sugar- 1 tbsp. (can omit if using peanut butter)
Tofu- optional
Seasonings: to taste
Tumeric (what makes it yellow)
Cumin
Ginger
Cinnamon
Cayenne Pepper
Lime Juice
Basil
Salt & Pepper
Cook rice according to package directions.
Pre-braise or boil carrots if using.
Spray a wok with non-stick spray. Drizzle with olive oil. Saute onion, potatoes (and tofu if using) 5-7 minutes.
Add carrots, red pepper and garlic and saute 4 more minutes.
Shake coconut milk and add.
Immediately add all seasonings, mix well.
Bring to boil, then turn down to a simmer for 20-30 minutes, mixing very often. Taste carrots and potatoes to ensure that they are tender.
To serve- pour curry sauce and veggies over cooked rice. Or I like to mix all the rice right into the curry sauce.
