Weeknight Thai Curry

I struggle with striking a balance between exploring new recipes and keeping old favorites in circulation. Cooking something new feels creative but it can also be time consuming and turn an already frazzled Tuesday night into a shit show. 

Heidi Swanson’s Weeknight Curry from Super Natural Every Day is a great base recipe to incorporate a few times a month – especially since you can mix up the vegetables and/or the meat. It’s not an overly rich curry and can be thrown together in 15 minutes.

1.       Mix 2-3 tsp Thai curry paste with a few tbs of coconut milk and set aside.

2.       Chop up one onion, a nice chunk of ginger, 8 oz of tofu, chicken, shrimp, etc. and about 4 cups of vegetables (zucchini, cauliflower, red pepper, sugar snap peas, etc.)

3.       Heat 1 tsp of coconut oil in the wok and then add half the onions and ginger. When translucent, add half the curry paste and coconut mixture. Stir to coat and then add your tofu of meat of choice. Cook thoroughly and then remove the mixture and set aside.

4.       Now do the same thing with the vegetables. Add another tsp of coconut oil and the remainder of the onions and ginger. When translucent, add the curry paste and coconut mixture. Stir to coat and add your vegetables.

5.       Add about 2/3 cup coconut milk and ½ cup of broth depending on how soupy you like you curry.

6.       Cover and let simmer for a few minutes until the vegetables lose their raw edge. Add your tofu or meat back in and cook 1 minute more. Salt to taste.

I can make this recipe in my sleep. I now just need to remember to MAKE it instead of embarking on a journey through exotic recipes on a particularly rough evening!