I feel like I usually have a decent story to tell about what inspired me to make a certain dish or write a unique recipe. This time, I don't. I just like Thai food and I like curry so I made one myself. I like making this Thai Coconut Curry because it's pretty simple, makes a ton of food, and seems pretty impressive. "Wow," your friends will say. "A homemade curry?!" they'll say. You'll just smile and nod your head knowing all the while that it's actually ridiculously easy to make lololol.
Sorry for the terrible photo--the lighting in my apartment is really bad and the bowl was super hot!
Like most of my recipes, this dish is easily customizable to your tastes and dietary needs. The base is made up of coconut milk; feel free to use light coconut milk for a less caloric meal or full-fat coconut milk for a richer taste. I've always made it using light coconut milk and am satisfied with the taste, but it tends to be a bit thinner than the curries I order in Thai restaurants. I'm okay with that, though. The veggies are also totally your choice! I used Yukon gold potatoes, zucchini, broccoli, green bell peppers, and carrots. Bamboo, sweet potato, onion, peas, cauliflower, tomatoes, snow peas, and other veggies would be delicious in this curry, as well. Use whatever veggies you like the most!
Whenever I make my Thai Coconut Curry, I serve brown rice on the side. If I'm feeling extra fancy, I'll make coconut rice (sub light coconut milk for the water when cooking rice). Quinoa would taste great on the side, as well.
I like my curries to be packed with flavor so I'll typically do two heaping tablespoons of curry powder and a heavy pinch of cayenne. Oftentimes, I'll sprinkle even more curry powder into it after tasting it. It's best when it's bold, in my opinion! If you enjoy milder curries, try adding one tablespoon of curry powder first and tasting it, but you'll honestly probably want to add the extra curry powder too. This recipe makes a huge portion so you'll have enough to feed two or three people or you'll just have left overs for dayyyys!
Garnish with sriracha for added heat!
Easy Thai Coconut Curry
-2 cans coconut milk
-2 tbs of curry powder (plus more if you want extra flavor)
-1 tbs ginger powder
-cayenne pepper to taste
-1 zucchini, sliced
-2 small Yukon gold potatoes or 1 large Russet potato, chopped
-1 green bell pepper, chopped
-1 small head of broccoli, chopped
-1 large handful baby carrots
-1 tsp crushed garlic
-1 tbs coconut oil
-salt & pepper to taste
For the rice
-two cups uncooked brown rice
-four cups water or coconut milk
In a rice cooker or small pot on the stove, combine your two cups of rice with four cups water/coconut milk. Cover and let simmer.
While your rice is cooking, cut your vegetables. Once you've prepped all your veggies, place them in a large sauce pan with the coconut oil, crushed garlic, and salt and pepper to taste. Cook until tender, about five minutes. Once your veggies are cooked, transfer them to a large pot. Pour in your two cans of coconut milk and cook over medium heat. Add your curry powder, ginger powder, and cayenne pepper. Stir occasionally for 7-8 minutes. Then, cover and let simmer for about 10-15 minutes, or until your potatoes are tender (they take the longest to cook). Taste your curry along the way and add more curry powder and cayenne pepper as needed.
Once your rice is done cooking and your curry tastes amazing, fill bowls with brown rice and top with curry. Flavor with sriracha if you wish!