Easy Thai Curry with Western Veggies
This isn’t authentic, and it probably lacks artistry. But it’s yummy, a foolproof weeknight staple that’s good for you. In the winter, I use chopped carrots, and frozen peas and corn. In summer, why not throw in some snow peas? Whatever veggies you choose, make sure they’re firm and crunchy with a little vegetabal-y sweetness.
Ever since the Epicurious website ranked Mekhala the #1 brand for Thai green curry paste, it’s been my go-to. Doesn’t hurt that it’s organic, either. But green curry is spicy, and you can absolutely use a milder yellow or red paste. If anyone in your home is entirely spice-averse (i.e. we have a kindergartener), you can omit the curry paste while cooking. You finish, ladle out a spices-free portion, then add the curry paste to what’s afterwards. For her, and even for us, we’ll add splash a Big Tree Farms original coconut aminos: the sweetness from the coconut, partially transformed into a soy sauce-like liquid. It’s salty-savory-sweet, and really adds something.
feeds 6
| 2 cans full-fat coconut milk | 2-3 Tbsp curry paste of your choice |
| 5 cups combined chopped carrot; corn & peas | 2 crisp red bell peppers, diced |
| 1 lb firm tofu, cubed | coconut aminos and/or fish sauce to taste |
Directions
- Put the coconut milk in a pot with the 5 cups veggies and the curry paste. Simmer until veggies are al dente. You can add a little extra water if you like.
- Add the tofu and stir gently till it warms through.
- Serve with plenty of chopped bell pepper on top.
- I really like using the purple Riceberry rice with this. It’s a hybrid Thai long-grain sticky rice that works perfectly here. See here for more.