Thai Curry


Date: June 16, 2011


  • 15 oz coconut milk
  • 1 cup vegetable ┬ábroth
  • 1-2 T curry paste
  • 1 T brown sugar
  • 2-3 cloves garlic
  • 1 T fish sauce
  • 1 inch of ginger, peeled and diced
  • 1-2 thai chilies (optional, for heat)
  • 2 c broccoli
  • 2 c sweet potato, diced
  • 1 red bell pepper, diced
  1. Start cooking 1-2 cups rice. I like to make extra and use the leftover rice for fried rice.
  2. Food process the brown sugar, garlic, fish sauce, ginger, and thai chilis. Maybe add some of the broth to make it process easier.
  3. mix the first four ingredients into a saucepan and add the mixture from the food processor.
  4. simmer for 5-10 minutes to let everything cook together and then serve the curry over rice (I like basmati rice).

Modifications: I skip the thai chilies and just add spice to my portion, in deference to Erin and Annie

Time to table: 30 minutes

Servings: 3 adult meals, 1 toddler meal

Ben: Love

Erin: Like

Annie: Like

Notes: This is really easy to make and versatile as you can use any number of vegetables or meat in the curry. On a side note, rice and Annie don’t seem to mix, as rice is a pain to clean off floors and carpet.

Annie loves broccoli

Not feeling the broccoli so much.

Annie eating curry

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