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Easy Thai Curry – Plus Bonus Leftover Recipe

One of my all-time favourite meals is Thai curry, mmm! 

I took these photos back in October and have been meaning to share this deliciousness since before I left Vancouver. I think it’s about time! This recipe is easy to make and you can use pretty much any vegetables you have in your fridge. I’ve made this with chicken and prawns, but you can use whatever type of meat you like.

Prep time: 15 minutes
Total cooking time: 45 minutes
Serves: 2

Ingredients:

Thai Curry Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon of curry paste
    (I prefer red curry, but green or yellow is delicious too)
  • 1 can of coconut milk (400ml)
    (Note: I’ve found that organic coconut milk is less expensive than the regular one in Canadian grocery stores. )
  • 1 stalk of lemongrass
    (tie it in a knot to avoid it falling apart while cooking)
  • 2 kefir lime leaves
  • 1/2 cup of chicken stock
  • 1 tablespoon of brown sugar
  • 1 tablespoon of fish sauce
  • 2 cups of assorted chopped vegetables
    (I usually use garlic, onion, red pepper, carrots  and potatoes, plus any other veggies I have in the fridge.)
  • 1 lb of meat – prawns, chicken, beef, pork, whatever – cut into bite-sized pieces
  • 2 tablespoons fresh basil, chopped (optional)
  • Sambal oelek – hot sauce (optional)

Directions:Thail Curry Simmering

  1. Put the coconut oil into a skillet or saucepan on medium heat. Add the curry paste and stirfry that for about 2 minutes.
    (Note: Curry’s flavours are released through heat, so be sure not to skip or rush this step.)
  2. Add the coconut milk, chicken stock, lemongrass and kefir lime leaves and bring to a boil, reduce heat and simmer for 10 minutes.
  3. Stir in the brown sugar until it dissolves.
  4. Stir in the meat and vegetables, cover and simmer for 30 minutes.
    (Note: If using prawns, add vegetables first and add the prawns halfway through. Prawns don’t take long to cook and you want to avoid that rubbery texture from over-cooking.)
  5. Stir in the basil, if you have it and serve!

I like to eat it as a soup, but it can also be served over rice.
If you like a bit more heat to your curry, add a dash of sambal oelek to your bowl.

Oh SO delicious! Enjoy!

Bonus Leftover Recipe!

If you have leftovers, I have a super easy, quick and tasty breakfast recipe for the next morning.

  1. Reheat the leftovers in a skillet
  2. Crack a couple of eggs into a bowl, beat lightly to break the yolks and add them to the skillet.
  3. Stir / scramble until the egg is fully cooked.
  4. Serve in a bowl or on a plate with toast and fresh fruit.

Nomnomnom!

2 comments

  1. Yum, thanks for sharing. Trying this tonight!

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