How to Make a Quick and Delicious Curry That Delights

This is a quick and delicious curry that’s both satisfying and versatile.   When I have vegetables—cooked or raw—hanging out in the fridge, this is a dish that puts them to use and puts a good meal on our table.

While the list of ingredients can seem daunting…relax.  The three key ingredients, curry paste, fish sauce and coconut milk are pretty easy to find.  The rest you likely have on hand.

I know when one of my creations passes the test, it’s when my husband doesn’t leave a single grain or bite on his plate. This one is approved and now a fast favorite!

Protein of your choosing:  Prawns, beef, chicken, fish or tofu

½ onion diced 

1 carrot, diced 

1 ½ t olive oil

1 T red curry paste (Mae Ploy)

1 ½ – 1 T olive oil

Clove of garlic 

1 cup stock (chicken or veg)

1 T fish sauce (I love Red Boat)

1 small can coconut milk

½ cup cream (if not using cream, then the 13.5oz coconut milk)

The veg (the base)

1 small Yukon Gold potato (diced)

Additions (mix it up!  I add what I have on hand, bit of leftovers)

Peas (½ cup or more) 

Zucchini

Broccoli (handful of florets)

Red Pepper

Spinach 

The final flourish

Lemon or lime to add tang

Cilantro, chopped

Green onion, chopped

A sprinkle of turmeric (for color)

Cooked rice or noodles 

I start with my protein and grill or cook it first.  Last week we grilled petrale sole, this week it was spot prawns.  Note:  if you opt for tofu I’d suggest adding it near the end of cooking to retain the integrity of the texture. 

Here we go…

Heat the pan, then add the olive oil, onions and carrots.  Soften the veg, add the red curry paste and a little more oil.  You’ll want to caramelize the curry paste, takes a minute or so.  Then add the garlic and cook another 20-30 seconds.  

Pour in the stock, coconut milk and cream (if using).  Add the diced potato and turn heat to medium.  Simmer the sauce a few minutes, and toss in the rest of your veg:  broccoli, peas, squash, etc.   Note:  I start with the things that take longer to cook (carrots, potatoes, broccoli) and then work my way to the more delicate items.   This way everything has the right texture (there’s that word again that’s so important!)

About that potato:  I add it to give the dish texture, and to soak up some of the liquid so your sauce has body.  You could forgo the protein and add a second potato.  Delish!

Simmer your sauce until the potato is cooked (a good indicator of done-ness) and add a squeeze of lemon or lime. Taste the sauce to make sure it’s properly salted and the spice level is to your liking (you can always add more!)

Serve over rice and alongside your fish/chicken/tofu etc.  Enjoy!

Cook’s note:  Like many, I tend to “wing it” and rarely write things down. But get creative and you too will enjoy this quick and delicious curry with family and friends!  

If I can sum up in one, made-up word:  Yum-eee!

Curry ingredients all on board!
From cutting board to curry
Curry Brands I Like
Mae Ploy, Red Boat and Coconut Milk

For more funfeasts adventures in my kitchen check back.

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Lisa

I’m a tech marketer by day and a wannabe cook once my laptop powers down. These days, the line between quitting time and play is pretty thin. It's why I like a little discovery in the kitchen— creativity in prep and ingredients—to take the edge off the mundane and make food, and feasts, fun. Because let’s face it, if it’s not fun, then somewhere, somehow, you’re doing it wrong.

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