{"id":1085,"date":"2020-11-02T13:16:05","date_gmt":"2020-11-02T20:16:05","guid":{"rendered":"https:\/\/willfrantz.com\/staging\/6984\/?p=1085"},"modified":"2020-11-02T13:16:51","modified_gmt":"2020-11-02T20:16:51","slug":"simple-thai-curry","status":"publish","type":"post","link":"https:\/\/willfrantz.com\/staging\/6984\/simple-thai-curry\/","title":{"rendered":"How to Make a Simple Thai Curry"},"content":{"rendered":"\n

This quick Thai curry is chock full of colorful vegetables and provides a good amount of protein. You can use whatever vegetables you have in your fridge or pantry and it only takes about 30 minutes to make.<\/p>\n\n\nJump to Recipe<\/a>\n\n\n

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Simple Thai Curry<\/h2>\n\n\n\n

Vegetables<\/h3>\n\n\n\n

I definitely don’t live a vegetarian lifestyle. I buy good quality meat and eat a fair amount of it – but I absolutely appreciate the value of vegetables. My fridge is usually full of a wide variety of produce and I usually eat a couple pounds of vegetables on a daily basis.<\/p>\n\n\n\n

Let’s be real. Vegetables are delicious. They’re an amazing source of nutrients and they taste great if you know how to prepare them. Sometimes, I want to make a meal that helps bring out the flavor of a wide variety of vegetables.<\/p>\n\n\n\n

A simple Thai curry is a great way to focus on the flavor of vegetables.<\/p>\n\n\n\n

You can shove a ton of vegetables into one simple Thai curry. It’s also a great way to use any leftover vegetables you may have in your fridge. On that note, the vegetables I list here are just ideas. You can use whatever you want. Really load the pot with a wide variety of colors.<\/p>\n\n\n\n

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Then place a lid over the pot and cook for 5-10 minutes, until they start to soften.<\/p>\n\n\n\n

Curry Paste<\/h3>\n\n\n\n

The curry paste you choose will affect the flavor of this meal more than anything else. So try to buy a flavorful, high-quality curry paste.<\/p>\n\n\n\n

One of my favorite, widely available curry pastes comes from Mae Ploy<\/a>. You can find it pretty easily and it packs a lot of flavor. It also doesn’t have any extraneous, toxic ingredients. The only potential downside? It contains a good amount of shrimp paste. So it’s not a good option for vegetarians or for those with shellfish allergies.<\/p>\n\n\n\n

If you can’t use the Mae Ploy paste, this paste from World Foods<\/a> is another good option. It’s not quite as savory or flavorful, but it has a nice, clean taste that really brings out the flavor of the vegetables.<\/p>\n\n\n\n

While the vegetables are starting to cook, whisk the curry paste into the broth. A lot of curry pastes are really thick, so it’s a good idea to mix the paste into the broth before adding it to the pot.<\/p>\n\n\n\n

Thickening the Sauce<\/h3>\n\n\n\n

After you add the liquids, paste, and tofu to the pot, push everything to the side and let the pot simmer for a while. <\/p>\n\n\n\n

\"Simple<\/figure>\n\n\n\n

This allows a lot of the extra water to evaporate and creates a nice, thick sauce that will stick to the vegetables and the tofu.<\/p>\n\n\n\n

If you don’t like tofu, you can also use tempeh, shrimp, or chicken. The curry will still taste great.<\/p>\n\n\n\n

Let it cook for another 10-15 minutes, stirring occasionally, until the sauce has thickened considerably.<\/p>\n\n\n\n

\"Simple<\/figure>\n\n\n\n

Once the sauce has thickened, the curry’s ready to eat.<\/p>\n\n\n\n

Serving<\/h3>\n\n\n\n

You can serve this over rice or some quinoa. You could also use a nice, thick slice of sourdough bread to help deliver some of the sauce to your mouth.<\/p>\n\n\n\n

I also like to top with cilantro and a spritz of lime.<\/p>\n\n\n\n

\"Simple<\/figure><\/div>\n\n\n\n

Last but not least, I’ll often add some Thai Hot Sauce.<\/p>\n\n\n\n

My favorite is SD Sauce<\/a>. It’s one of my favorite hot sauces and it’s designed for Thai food. It’s incredibly flavorful, complex, and authentic.<\/p>\n\n\n\n

I hope you give this simple Thai curry a try. It doesn’t take very long and is a great way to get a wide variety of vegetables into one meal. Again, feel free to experiment. There aren’t any wrong answers here. Swap out vegetables, try different curry pastes, or add different sources of protein.<\/p>\n\n\n\n

Worst case, you end up with a pot full of tasty vegetables that you can be proud of.<\/p>\n\n\n

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Simple Thai Curry with Tofu<\/h2>\n
<\/div>\n
This simple Thai curry is full of a wide variety of vegetables and plenty of protein from the tofu. The flavor from the curry paste is a great compliment to the wide range of vegetables and clean taste of the tofu. It's a nice, fresh meal.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Thai<\/span><\/div>
Keyword: <\/span>curry, vegan, vegetables, vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>