Curry can be both simple and complex. It’s complex when you want to recreate "that one" authentic Thai curry with a dozen ingredients. It’s simple when you have 4 to 6 seasonal vegetables, coconut milk, and your favorite spices. In just 15 minutes, you’ll have a warm and comforting curry ready to enjoy.
- 1 carrot or sweet potato
- 1 eggplant or 1/4 cauliflower
- 1 small onion
- 2-4 garlic cloves
- 1 tomato
- green beans or a few broccoli stalks
- kale, Swiss chard, or spinach (dense, dark leafy greens)
- olive oil
- fish sauce (optional)
- 200-250 ml coconut milk
- 1–2 tbsp Thai curry paste (yellow, green, or red)
- dried chili
- a small pinch of sugar or stevia (optional but traditional, as it ties the flavors together)
- optional additions: tofu, zucchini, pumpkin, sweet potato, green peas, etc.
In a pot or deep skillet with a heavy bottom, heat olive oil. Peel and finely chop the garlic and onion. Sauté them in the olive oil until fragrant. Add the peeled and diced carrot, followed by the eggplant, green beans, and tomato. Stir and cook together for 2–4 minutes, until the vegetables begin to soften.
Season with curry paste and chili to your preferred level of spiciness. Add a small pinch of sweetener, a splash of fish sauce (or soy sauce if you are vegan), and pour in the coconut milk. Reduce the heat to low, cover, and simmer for 10–15 minutes.
Five minutes before finishing, stir in chopped greens. The vegetables can remain slightly undercooked for a delightful texture — that’s perfectly fine.
In a pot or deep skillet with a heavy bottom, heat olive oil. Peel and finely chop the garlic and onion. Sauté them in the olive oil until fragrant. Add the peeled and diced carrot, followed by the eggplant, green beans, and tomato. Stir and cook together for 2–4 minutes, until the vegetables begin to soften.
Season with curry paste and chili to your preferred level of spiciness. Add a small pinch of sweetener, a splash of fish sauce (or soy sauce if you are vegan), and pour in the coconut milk. Reduce the heat to low, cover, and simmer for 10–15 minutes.
Five minutes before finishing, stir in chopped greens. The vegetables can remain slightly undercooked for a delightful texture — that’s perfectly fine.
