Are you a curry fan? While I find curries to be a great way to experiment with international flavors and try a new dish, they can also be an intimidating meal to prepare, especially because there are so many different types. This Thai curry recipe will help introduce you to the curry world if you’re new or give you a delicious new vegetarian curry if you’re already a fan!
Here’s a look at the ingredients that you’ll use in this Thai curry recipe …
What Is Curry?
Though most people equate curry with Indian cuisine, it’s actually much broader than that. “Curry” is a word created by the British in the 19th century, when India was still a British colony. It’s actually an Anglicized version of “kari,” a Tamil word that means “sauce.”
Today, it’s used to describe any saucy dish, whether it’s meat, veg or fish, from mostly South Asian countries like India, Indonesia, Malaysia, Sri Lanka and Thailand. Curries are definitely an international food!
Red vs. Green Curry
Because curries are so broad in what they encompass, there are few hard and fast rules about how to prepare them. One thing you’ll notice, however, is that Indian curries typically use only dried spices, like benefit-rich turmeric, garam masala and the ubiquitous curry powder (an ingredient you’re not likely to find in India, as it’s really just a combination of traditional Indian spices!).
Thai curries, however, frequently use curry pastes, not powder, to add flavor and fragrance. The two most common are red and green, though specialty stores might also carry yellow curry paste. Both curry pastes usually include lemongrass, ginger, kefir lime leaves, cilantro, cumin and turmeric all mixed together.
The main difference between red and green curry paste is the level of heat. Surprisingly, the red chilies in red curry paste aren’t too spicy; it’s actually green curry that packs more of a kick! Yellow is the most mild of them all.
How to Make Thai Curry
Let’s get this vegetarian Thai curry recipe going!
Start by cooking the brown rice according to the package instructions. Then, in a large saucepan or wok, add in the coconut oil and vegetables over medium-high heat. Coconut oil is one of my favorite oils to cook with, as not only is it full of healthy fats, it withstands high heat well.
Sauté the veggies for 8–10 minutes, until they’ve softened. This curry packs a nutritional punch. Broccoli helps prevent cancer and strengthens bones, while mushrooms boost immunity. Bell peppers are loaded with vitamin C, and carrots are a fantastic source of vitamin A, which is crucial for maintaining healthy vision.
Reduce the heat and add in coconut milk, curry paste and ground ginger. Stir the ingredients into the vegetables until well combined, then cover the mixture and let simmer for 30 minutes.
Coconut milk is a common addition in Thai curries, and one that makes it more soupy than Indian curries, which tend to have thicker sauces. I’ve used green curry paste in this recipe; it adds a nice amount of heat without being too overpowering. If you prefer a milder curry, you could substitute red curry paste instead.
After 30 minutes, add the rice to a serving bowl and top with the veggie Thai curry recipe.
Top with green onions and cilantro and serve!
- 1 cup uncooked sprouted brown rice
- 2½ teaspoons coconut oil
- 1 cup broccoli, chopped
- 1 carrot, thinly sliced
- 1 shallot, chopped
- 1 bell pepper of any color, stem and seeds removed, sliced
- 1 cup snow peas
- ½ cup mushrooms
- ½ cup red cabbage, chopped
- ¼ cup peas
- one 13.5-ounce can full-fat coconut milk
- 1-1½ tablespoons green curry paste
- 1½ teaspoon ground ginger
- Cook rice according to package instructions.
- In a large saucepan or wok, over medium-high heat, add in coconut oil and veggies.
- Sauté for 8–10 minutes.
- Reduce heat to medium-low then add in coconut milk, curry paste and ground ginger. Stir until well-combined and allow mixture to simmer for 20 minutes, covered.
- In a serving bowl, add rice and vegetable curry. Top with green onions and cilantro.