After a long, hard day I want to be able to come home and make my family a tasty, nutritious dinner without a whole lot of fuss and muss. Fast, easy, AND relatively nutritious is what I’m asking for. Repeatedly I turn to this simple and fast Thai curry recipe to get supper on the table.
I’m a midwestern girl and not in any way an expert in curry. At all. But, I DO like to eat it and have tried many, many curries in my 37 years. So I know this one is tasty. The way my family and friends consume this stuff in gallons is further confirmation :).
Start with a bit of hot oil in your large sauce pan and add some chopped onion. Cook that for a couple minutes until transparent.
Add all of your additional ingredients, bring to a low boil, and boil gently for about 7 minutes or until your broccoli is tender.
My secret ingredient?
It adds sweetness and counters the bite from the spices. If you aren’t a Swedish Midwest girl you may want to leave it out completely. But if you shy away from spicy foods adding the brown sugar might be that secret something you needed to know!
I want to lick off the screen! I could eat this Thai curry recipe for every single meal for every single day. Gosh, I love the sweet and spicy of this stuff. The coconut milk is rich and still gentle for the lactose-intolerant. Mushrooms bring heartiness, broccoli adds perfect green texture and bamboo shoots are a great crunch.
Try microwaving a potato or sweet potato, cutting it into quarters, and adding it at the end of the cooking time.
Fresh basil torn and added with your other ingredients is utterly amazing in curry. Use a couple of leaves to give your curry a delightful fresh flavor!
If you need to stretch your curry and don’t have any more coconut milk, use chicken stock. It will add the needed liquid without sacrificing flavor.
The perfect curry broth! I could slop this stuff up all day.
- 1 tablespoon olive oil
- 1 14 oz can coconut milk
- 3 tablespoons fish sauce (start with 2 tablespoons and add to your personal taste)
- 4 tablespoons red curry paste (start with 2 tablespoons and add to your personal taste)
- 1 small onion, diced
- 1 1/2 cups frozen broccoli
- 1 pkg mushrooms (slice in half if they are large)
- 1 8 oz can bamboo shoots (do not drain)
- 1 teaspoon salt
- 2 tablespoons brown sugar (add additional if desired)
- In large sauce pan, heat the oil. Add the diced onions and saute on medium heat for about 3 minutes.
- Add all remaining ingredients.
- Bring to boil and boil gently about 7 minutes or until broccoli is tender.
- Serve with rice or noodles.
- Add cooked potatoes or torn basil at the end of cooking for added flavor.
- To stretch your curry without additional coconut milk, use chicken broth.