If you’ve never made a Thai curry before, now is the time! This recipe is by no means authentic, but it is certainly delicious. I usually make Thai curry when I need to use up a bunch of vegetables because it’s just so darn versatile. Also, I always have everything on hand. All you need besides vegetables is curry paste, coconut milk, soy sauce, brown sugar and a lime!
The beauty of this recipe is its simplicity. After you cook the tofu (which you could substitute for any protein), you pretty much just throw everything in a pot and let it simmer. It’s that easy!
It’s also endlessly adaptable. I used red bell pepper, butternut squash and broccoli as my vegetables in the video, but you can use pretty much whatever you’ve got in your fridge. Other great options are mushrooms, sweet potato, asparagus, carrots, zucchini, eggplant, etc. This may seem obvious but the only vegetables I’d stay away from are vegetables you don’t normally cook like cucumbers and lettuce.
For the greens, I used a mix of baby kale, chard and spinach but again, feel free to use what you’ve got – kale, chard, collards, mustard greens, etc. You could even use frozen spinach. And if you don’t have any greens, just leave them out!
Okay, here’s the recipe – get to it friends!
Make this fast and easy Thai curry with whatever vegetables you have on hand!
- 2 Tbsp neutral oil
- 14 oz extra-firm tofu, cubed and patted dry
- 6 Tbsp Thai green curry paste or 4 Tbsp Thai red curry paste*
- 3 cups of chopped vegetables (bell pepper, broccoli, mushrooms, sweet potato, carrots, etc)
- 2 15-oz cans full fat coconut milk
- 2 cups chopped leafy greens (kale, spinach, swiss chard, etc.) - optional
- 3 Tbsp soy sauce**
- 2 Tbsp brown sugar
- 2 Tbsp lime juice (juice from half a lime)
- For serving:
- Cooked rice
- 1. Heat a pot or a large deep frying pan on medium heat and add oil.
- 2. When hot, add the tofu. Let sit until crispy on one side, then use a very thin spatula to scrape the tofu loose and turn it to another side. Let sit a few more minutes until it's crispy again. Repeat one more time.
- 3. Add the curry paste and chopped vegetables to the pan with the tofu and stir well. Let it sit and cook for a few minutes.
- 4. Add the rest of the ingredients, stir and bring to a simmer. When vegetables are cooked through, curry is done! Taste and adjust seasoning. Add more lime juice for tanginess, brown sugar for sweetness or soy sauce for saltiness. Serve with cooked rice.
* I use the Thai Kitchen brand. Red curry is spicier and green is milder and sweeter.
** Use tamari if you are gluten-free.