March 2, 2019
Hands down the easiest and most satisfying midweek meal at my house is a Thai Curry. The beauty of curry is that you can use almost any leftover vegetables in your fridge, and with the right sauce, and a bit of steamed rice it will be a hit. Pictured above is this week’s curry of sweet peppers, onions, baby bok choy, shiitake mushrooms, and a few fingerling potatoes. If you’re new to this, you might want to begin with a standard base of onions, peppers, and mushrooms and build from there depending on what’s available.
My curry game immensely improved when I discovered this Thai and True Curry Paste available online. They have several options to choose from, but yellow curry is my current favorite. If I can rally a bit of help chopping veggies, I can have this on the table in 30 minutes.
- 1 medium onion or leek, sliced thin
- 1-2 sweet red or yellow bell peppers, sliced thin
- 1lb of baby bella, white, or shiitake mushrooms, sliced
- Fresh greens: 6-8 baby bok choy chopped, or 8-12 large leaves of collards or kale, stemmed and chopped
- Starchy vegetables like fingerling potatoes, sweet potatoes, a kabocha or delicata squash or yellow summer squash. Cut into bite-sized chunks.
- 1 can whole fat coconut milk
- Curry paste to taste, 1-2 tablespoons
- Coconut oil for sauteing vegetables
- Juice from one lime
Follow these simple steps:
- Rinse and put your rice on to cook. I am a fan of white basmati.
- Place squash or potatoes in a steamer and cook until fork tender. Don’t overcook as we want it to retain its shape in the curry.
- In a heavy skillet or wok, over medium heat, melt coconut oil and add sliced onions (or leeks) and sweet pepper. Cook to soften. Remove to a plate. Add more oil to the pan and cook the mushrooms.
- Once mushrooms are cooked return onions and peppers to pan. Add greens, covering with a lid to lightly steam. Once greens have wilted stir in curry paste, mixing in well.
- Pour in coconut milk, stir well and gently blend in steamed veggies.
- Serve with rice.
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