If I had to choose my last meal on earth it would be something Thai. I am obsessed with all of the flavors, spice and the fresh veggies that are used. As with a majority of the world, we are staying home and eating at home. Needless to say, the normal breakfast, lunch and dinner options are getting old, really fast. So, I figured, why not try to switch it up a little bit?
I will say, this time has really forced me to sit down and plan ahead (and deeply regret when I don’t– hello 530pm “what’s for dinner?” questions). I e been utilizing delivery services as much as possible during this time, but even those aren’t consistent. As soon as I get a delivery (running about 5-7 days out here), I plan out the next meals & ingredients needed, and place another order. I find that we go through our produce about every 4ish days. Prior to being quarantined I grocery shopped for produce and fish about every three/four days anyway, so I guess this really isn’t ‘that’ different? Trying to stay optimistic*
Okay, now to the recipe! I am definitely going to be making a curry weekly from here on out. This recipe is made with mostly shelf stable ingredients and it’s completely customizable based upon what you have on hand. Truly, it’s pretty much impossible to mess up, as long as you have the staple ingredients. Here we go!
WHAT YOU NEED:
- 1 Can Coconut Milk– I use unsweetened, full fat.
- 2tbsp Thai Curry Paste– I used the Thai Kitchen brand. 2tbsp is called for, but you can add more or less depending upon preference.
- 1 tbsp. Brown Sugar– I use coconut sugar.
- Assorted Veggies– I used onions, asparagus, red peppers and string beans.
- Protein of Choice– I used tofu.
- 2 tbsp. Coconut Oil
- Salt & Pepper to taste
- Rice–I chose to use bulk brown rice.
- ** Not necessary, but def elevate the dish: Thai basil leaves & aFish Sauce.
WHAT TO DO:
- If cooking rice on the stove, start that process first. Cook according to package. If you are using bulk rice, a general rule to follow is 1 cup of rice takes 2 cups of water. Be sure to rinse rice first, especially if using bulk. I added shredded coconut in at the end, and it was amazing.
- Wash and chop veggies and protein.
- Find a skillet that is wide and deep enough, add 1tbsp coconut oil. Add onions, peppers and garlic and any veggies that take a little longer to soften. Sauté roughly 2-3 minutes. Add additional, faster cooking veggies.
- Push veggies to one side. On the other, add curry paste and 1tbsp coconut oil to skillet. Sauté the curry paste with the coconut oil for a couple minutes before mixing together with the veggies. I have found that this really helps to intensify the flavor of the curry.
- Next, add the coconut milk, brown sugar and protein to the skillet. If you’re using chicken, simmer the curry until the chicken is cooked through and the sauce thickens. If you are using tofu you can add it directly from the package or you can pan fry it for a few minutes prior. It’s totally preference.
- Taste, then add salt & pepper. Serve alongside rice and enjoy!
Hang in there, I know these days are getting repetitive and the demands are piling up. We are all in this together. xo, G