Thai Red Curry with All the Vegetables
This curry is a favorite weeknight meal. I’ll often chop all the veggies in the morning so all I have to do is throw it the in the pan when dinner time rolls around.
You can also cook the curry and tun off the heat just before you add the broccoli. Then when ready to eat, simply bring the pan back to a simmer (adding water if needed) and cook the broccoli for 8-minutes while you warm the rice and protein. Rotisserie chicken is a great, easy option. As is shrimp.
It’s quick and flavorful — so much better than what you get from your local Thai restaurant. I love that I can add as much broccoli as I want too because we’re always those people who ask for “extra” on the side.
This recipe is also perfect for all different dietary preferences. For instance, my husband is essentially vegan so he’ll have as is (it’s filling enough with rice) and depending on my mood I’ll do the same or add some shrimp for a protein hit or swap white rice for cauliflower rice instead.
Thai Red Curry with All The Vegetables
Serves 4
Ingredients:
1 tablespoon avocado oil or olive oil
1 small red onion, vertically sliced
1 tablespoon finely grated or finely chopped fresh ginger, 1-inch knob
2 cloves garlic, minced
1 red bell pepper, sliced thin into 2-inch pieces
1 yellow bell pepper, sliced thin into 2-inch pieces
3 carrots, halved lengthwise and sliced diagonally 1/4-inch thick
2 tablespoons Thai red curry paste or powder, to taste (I use this brand)
1/2 tsp. turmeric
1/4-1/2 tsp. red pepper flakes, optional
1 can (14 ounces) regular coconut milk (I use this brand)
1/2 cup water
2 cups broccoli florets
1 tablespoon coconut aminos
2 teaspoons fresh lime juice or rice vinegar
Fine sea salt, more to tasteGarnishes: handful of chopped basil or cilantro, red pepper flakes, and a squeeze of lime
Serve with grain and protein of choice — My favorite way is with white jasmine rice (I love the frozen Whole Foods brand, just don’t microwave in the plastic bag). And wild shrimp that I’ve tossed in olive oil, salt, and the curry spice or lime zest then roasted at 400 degrees for 5-7 minutes while the broccoli cooks. You could also cook it directly in the pan, adding with the broccoli to keep it one pan, but I prefer the flavor of the roasted shrimp.
Directions:
Heat a large, lidded skillet with deep sides over medium heat. Add oil and onion, cook until fragrant and started to soften — about 5 minutes. Add ginger, garlic and cook another 30 seconds while stirring to prevent it from burning.
Add bell peppers and carrots and cook 3-5 minutes. Then add curry paste/powder and other spices along with a good pinch of salt. Toast in pan for 60 seconds or so, then add coconut milk, coconut aminos, and water. Bring to a simmer and add in broccoli florets. Cover with lid for 8-10 minutes to steam or until vegetables have softened to your liking — I prefer them just cooked with some bite. Stir occasionally.
Once cooked, turn off heat and finish with a big squeeze of lime juice and additional salt to taste.
Divide into bowls and serve with grain/protein of choice. Top with basil (if you can find Thai basil it’s that much better) and another squeeze of lime juice.
Note: Use any vegetables you have available. Instead of broccoli try kale or zucchini. I’ve also used scallions instead of red onion. You want 3-4 cups vegetables total in addition to the onion.
