Thai Curry is my all-time favorite quick meal! It never fails to please, and I can make it in less than 30 minutes! It’s definitely the easiest convenience food in my repertoire. Sometimes I get crazy and make my curry paste from scratch, but mostly I keep it simple with a prepared curry paste.
Thai curry has it all going on with creamy coconut milk tempering the spicy curry paste, loads of fresh vegetables, and plenty of complex carbohydrates for great long lasting energy! I’m pretty much a dairy addict, (I could seriously live on cheese alone) so I’m always excited when I find a dish that’s entirely vegetable based and dairy free! I’m challenging myself not to rely so heavily on meat, grains, and dairy – instead letting vegetables be the focus of most meals, (much easier said than done for sure)!
I like to cut the veggies as simply as possible to speed up the process, but feel free to cut them anyway that’s easiest for you! For the onion, cut off both ends, then cut it in half from the top to the bottom and peel it. Lay each half face down on the cutting board and cut into thin ‘half moon’ slivers – about 1/4″ thick.
I use the curry paste in the above photo because it has the best flavor of any of the prepared versions I’ve tried. It does have dextrose in it but that’s pretty minor compared to what’s in the other options I have locally.
This curry is only a blueprint and can be changed to suit whatever produce is on sale/in season! We love pouring it over rice or rice noodles, spaghetti squash, and of course sweet potatoes/yams! Asparagus is particularly good in this recipe but it’s at least another month until we have any locally (and yes, I’ve already cheated and bought some a couple of times from the store – cannot resist)!Print
- 2 1/2 pounds sweet potatoes or yams
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Wash your sweet potatoes or yams.
- You can bake them 2 different ways, if you bake them whole they will take about an hour, give or take depending on their diameter. To speed things up, I usually slice them in half and place them face down on the baking sheet, this method takes about 30 minutes – the cut side gets brown and caramelized whereas roasting them whole maintains the bright orange color when they’re sliced.
- For the curry, heat a large skillet over medium-high heat.
- Cut the ends off the onion and cut it in half from the top to the bottom and peel each half. Lay each half face down on the cutting board and slice 1/4″ thick.
- Add the avocado oil and onion to the skillet and sauté while you prepare the rest of the vegetables. If the onion starts browning too fast or getting dry, add a small amount of water.
- For the bell pepper, cut it in half and remove the stem and seeds. Then cut it lengthwise into 1/4″ strips and finally, cut the strips in half.
- Add the curry paste to the pan and sauté for a few seconds to help the flavors develop.
- Then add the prepared bell pepper and the coconut milk.
- Simmer for 6-8 minutes until the bell pepper is tender.
- While the curry simmers, prepare the broccoli.
- Peel the stem until the tender center is revealed, slice the stem in 1/4″ pieces and cut the florets into 1″ pieces.
- When the sweet potatoes are done, add the broccoli to the simmering curry and simmer just until tender but still bright green.
- Salt to taste and serve immediately with the roasted sweet potatoes.
If the sweet potatoes are taking longer than you expected, pull the curry off the heat at the bell pepper stage. Once the sweet potatoes are done, place the curry back on the heat and add the broccoli. This ensures that you don’t end up with overcooked broccoli while waiting on the sweet potatoes!