- Anywhere between 5 tablespoons to a whole can of your favorite curry paste
- For this one I used a green curry paste
- 1 can of full fat coconut milk
- Salt & pepper to taste
- Cayenne pepper to taste
- 4 large garlic cloves minced (or more if you like it garlicy)
- Pick a few of your favorite in season veggies (OR fruit if you are feeling extra brave or just if you feel like arguing about what is technically a fruit and not a veggie)
- For this one I used:
- 1 medium yellow onion cut into thick strips
- 3 bell peppers julienned (one of each color)
- Pineapple roughly chopped
- 1 bag of whole cherry tomatoes
- For this one I used:
There is absolutely nothing I crave more than a big batch of SPICY thai curry. NOTHING. If it was socially acceptable to eat this all day every day I 100% would no questions asked. The longer you let this simmer the thicker it will be so try to at least let it simmer for a good 30 minutes. I know it’s so hard to not dig in especially when you can smell it’s magic but I promise it will make it that much better.
Another important thing to make sure you do when preparing for this dish, and really anything you do in the kitchen, is your mise en place!!! We have all heard Chef Ann on Worst Cooks in America yell this to her recruits, and if you haven’t I highly recommend you go watch it right now, it really boosts up your self esteem in the kitchen. Anyways, mise en place, getting everything chopped and in order before you start cooking is so important especially with dishes with garlic that if you turn away for one second too long everything ends up tasting a little bitter. It also keeps you from getting absolutely frantic in the kitchen trying to hurry up and get one thing chopped or diced or minced before that thing on the stove bursts into flames.
A Few Notes
- This servers about 6 people
- Best served on top of a bed of rice or quinoa but I have also put it on top of spinach and made a curry salad which was so good
- You can add any meat to make it a non vegan/vegetarian option
Let’s Do This
Do all of your mincing and chopping first then get out a deep pot or enameled cast iron dutch oven. Add in olive oil, and put it over medium-high heat. Then add and sweat your onions. Once the onions are clear/ translucent, add in your bell peppers and cook them for about 5 to 10 minutes. Next add in your garlic and stir until fragrant. Once your kitchen smells garlicy and yummy, add in your softer veggies and or fruit. Give them a stir and add in your spices and curry paste. Stir it around till everything is coated and then pour in the coconut milk. Bring the curry to a boil and then let it simmer with the lid on for about 30 minutes or until it is at the desired thickness. Serve over your favorite grain or salad mix and enjoy!