Thai Curry (red/yellow/green)

Thai Curry

Ingredients

  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion, chopped (about 1 cup)
  • Pinch of salt, more to taste
  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
  • 2 cloves garlic, pressed or minced
  • 2 tablespoons Thai red/yelloq/green curry paste
  • 1 1/2 can regular coconut milk (full fat)
  • 1 1/2 teaspoons white or brown sugar
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons lime juice
  • Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

Pick 3 to 4 of the following ingredients to add ([red/yellow/green] indicates which curries they work best with):

  • 1 red bell pepper, sliced into thin 2-inch long strips [red/yellow/green]
  • 1 yellow or orange bell pepper, sliced into thin 2-inch long strips [red/green]
  • 1 cup peeled and sliced on the diagonal into 1/4-inch thick rounds. Microwave 5 minutes to soften. [red/yellow/green]
  • 1 1/2 cups packed thinly sliced kale (tough ribs removed first) [red/green]
  • 1 can water chestnut [red/yellow/green]
  • 1 can chickpeas (rinsed) [yellow/green]
  • 1 cup broccoli. Microwave 5 minutes to soften. [red/yellow/green]
  • 1 cup cauliflower. Microwave 5 minutes to soften. [yellow]
  • 1 small bag snap peas [red/green]

Preparation

  • To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
  • Then add the curry paste and cook, stirring often, for 2 minutes.
  • Add the coconut milk, sugar and 3-4 ingredients and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the ingredients have softened to your liking, about 5 to 10 minutes, stirring occasionally.
  • Remove the pot from the heat and season with soy sauce and lime juice. Add salt to taste.
  • If the curry needs a little more punch, add 1/2 teaspoon more tamari, or for more acidity, add 1/2 teaspoon more lime juice; or to reduce acidity, add a little more sugar.

Serve with rice or orzo.