My Grandmother’s Thai Coconut Curry w/ Sweet Potato


Mim’s Thai Red Curry with Vegetables


Yield: 4 Servings

4 cups cooked Jasmine white rice

1 tablespoon coconut oil or olive oil

1 small white onion, chopped

Pinch of salt, more to taste

1 tablespoon finely grated fresh ginger 

2 cloves garlic, minced

1 red bell pepper, sliced into thin 2-inch long strips

1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips

3 carrots, peeled and sliced on the diagonal into 1/4-inch rounds

1 small head of broccoli, cut into small florets

1 medium sweet potato, peeled and cut into 1/4-inch chunks

12 button mushrooms, sliced

2 tablespoons red curry paste

1 can (14 ounces) regular coconut milk

1/2 cup water

1 1/2 teaspoons coconut sugar, raw sugar or brown sugar

1 tablespoon tamari or soy sauce

2 teaspoons rice vinegar or fresh lime juice

Warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil, onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. 

Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.

Add the vegetables and cook until they are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

Add the coconut milk, water, mushrooms and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the vegetables have softened to your taste, about 5 to 10 minutes, stirring occasionally.

Remove the pot from the heat and season with tamari, rice vinegar or lime juice if using.  Add salt (I added 1/4 teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add 1/2 teaspoon more tamari, or for more acidity, add 1/2 teaspoon more rice vinegar or lime juice.

Divide rice and curry into bowls and garnish with a handful of chopped cilantro or fresh basil, and a sprinkle of red pepper flakes.  If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

You can use most any vegetable in this dish.  Just make sure that the vegetables are cut so that they cook at the same rate of time.  If using summer squash, zucchini or other watery vegetables, add them for the last 15 minutes  to avoid overcooking them.  

Root vegetables (potatoes, butternut squash, carrots) can be par-boiled or microwaved until they start to soften.

Enjoy – Mim




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