Thai Curry
This Thai curry recipe includes a mild Thai red curry, a spicy Thai curry, and Panang curry. All of the vegetable Thai curries are delicious!
Servings: 2
Ingredients
- 2 cups fresh vegetables (I used a mix of broccoli, snow pea pods, and more)
- 1½ cups coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar (I use stevia brown sugar)
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- salt and pepper to taste
Optional
- ¼ cup Peanuts (chopped)
- ½ cup Garlic Roasted Edamame
- 2 tablespoons Thai or sweet basil (chopped)
- green onions (sliced)
Instructions
- Add the coconut milk to a non-stick skillet and bring to a simmer over medium heat.
- Once at a simmer, reduce the heat to low and stir in the red curry paste, brown sugar, and seasonings, then keep at a simmer for 5 minutes, stirring occasionally.(see notes to make a spicy Thai curry or Panang curry)
- Add the fresh veggies to the curry and cook for 5 minutes.
- Season with salt and pepper to taste, then garnish with your choice of chopped peanuts and other optional garnishes or toppings. Serve over rice or cauliflower rice and enjoy!
Notes
I serve my Thai curry over cauliflower rice to keep it healthy, low-calorie, and low-carb. You can easily make a double batch of the Thai curry sauce and add additional protein, like tofu, chicken, or seafood, if desired.