Winter Vegetable Thai Curry (GF)
I have a confession to make. After I returned to the States from India three years ago, I swore off all curries. It was pretty much all we ate in India and I was always so sick...so you can see where the negative association might come from. But finally, after all that time I decided that I'm moving forward. I'm now ready to eat curry again. But it needs to be Thai Curry. Still can't do Indian curry. LOL.
As winter rolled around, I started to crave that warm spiciness. So I tried to remember the recipe from my cooking class in Thailand and incorporated my own flavor, adding all my favorite seasonal vegetables (and actually a bit of free range chicken, but you can leave it out for a vegetarian dish). Finish by scooping it overtop of some basmati rice. I have to say, it was a beautiful welcome back to the world of curry. This will certainly be a staple for the crew this winter!
Winter Vegetable Thai Curry (gf, veg)
- 1 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic
- 3 inch nub of peeled ginger
- 1 tsp. sea salt, to taste
- 1 tsp. ground cumin
- 2 tsp. curry powder or 1 tsp curry paste (I used the paste)
- 1 tsp. turmeric
- 1 14-oz. can coconut milk (plus extra for thickening, optionally)
- 1/2 tsp. fish sauce (optional)
- 1 1/2 cups vegetable broth
- juice of one lime
- (optional) free range chicken thighs, cut into small pieces and seared
- 3 medium carrots, 1” thick slices
- 2 shallots, peeled and sliced thin
- 2 bell peppers, cut in 2” slices
- 1 large sweet potato or a comparable hunk of butternut squash, chopped into 1" cubes
- 8 ounces mushrooms, stemmed and chopped
- 1 jalapeño, chopped
- handful of basil leaves, cleaned and chopped
- Cooked basmati rice, for serving with the curry
1. Add two tablespoons of coconut oil to a dutch oven or large pot on medium heat. Add the onion, garlic, ginger and salt until softened. Then add the cumin, curry paste and tumeric. Bloom the spices in the pan for another minute.
2. Add the coconut milk, optional fish sauce and broth. Simmer on low for 15 minutes. Then add the contents to a blender (or use an immersion blender) and blend away. Transfer blended contents back to the dutch oven. Salt and season to taste. The sauce should be as thick as you like your curry to be. I added some extra coconut milk because I wanted mine to be a bit thicker.
3. Add the carrots, shallots and sweet potato to the pot. Cook for 5 minutes then add the red pepper, mushrooms and jalapeno. Add the lime juice. If you're adding the cooked chicken, feel fre to throw it in now! Cook on low for another 15 minutes so all the flavors meld together one last time. Season to taste again and add cayenne if you want more spice. Add the chopped basil and stir.
4. Serve over basmati rice (or brown rice) and add a side of greens or sprouts for some extra green on your plate. :)
Note: Feel free to use whatever veggies you have on hand!