I love Thai food but I don’t love the mystery of what is in the dishes they make. Surely there is some sorcery going on to make it taste that good. It is rather simple to make at home and the vegetables and protein you choose are limitless. I have a basic recipe that can be used for any combination of ingredients. Only rule of thumb is cook the more dense veggies first and the softer ones last.
Ingredients:
- 1 Tbsp coconut oil
- 2 Tbsp minced or grated ginger
- 3-5 cloves garlic, minced
- 1 small onion, minced
- optional: 1 tsp red chili flakes
- 3 Tbsp red (or green) curry paste
- 1 14-ounce cans light coconut milk
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp black pepper
- 2-3 Tbsp coconut sugar
- optional: fresh basil or cilantro for serving
Use any vegetables you like: zucchini, squash, peppers, peas, lima beans, eggplant, chick peas, etc. Protein could be chicken, shrimp, or extra firm tofu (but add that last).
Directions:
- Heat a large pot or dutch oven over medium heat. Add coconut oil, ginger, garlic and onions, and cook until softened.
- Add curry paste and chili flakes, stirring frequently until combined.
- Add any veggies that take longest to cook, combine with curry mixture to coat.
- Add protein in small pieces (bite size), turning until cooked through.
- Add coconut milk, turmeric, cinnamon, black pepper, coconut sugar and any smaller beans or peas. Stir to combine and bring to a simmer over medium heat. Then reduce heat to low and continue cooking (uncovered) for 10-15 minutes.
- Adjust flavor as needed, adding salt for saltiness or coconut sugar for sweetness. If you prefer it hot add cayenne pepper.
- Add any last minute ingredients like spinach or tofu to wilt or warm up in the last 5 minutes of cooking.
Serve over brown rice, cauliflower rice or spaghetti squash. Top with fresh herbs, sprouts, green onions, and/or your favorite nuts or seeds.