base curry (yellow, red, green)
Servings: 4
Core Ingredients
- 8 tbsp curry paste
- 4 garlic cloves
- 2 tsp fresh ginger
- 1 cup broth
- 14 oz coconut milk
- 2 tsp fish sauce
- 2 tsp sugar
- veggies (see notes)
Extra Ingredients
- 1 tbsp lemon grass paste
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp chili garlic sauce
- thai basil
- lime juice
- thinly sliced red peppers
- fried shallots
- cilantro
- tofu
- chicken
Instructions
- Pre-cook any longer veggies like potatoes/eggplant in toaster oven.
- Over medium-low heat, add 1 tbsp oil to the pan, along with the garlic and ginger, and fry for 1 minute until fragrant.
- Increase the heat to medium-high, add the curry paste, and fry for another minute.
- Stir in veggies, sugar, fish sauce and fry for 3 minutes until veggies are tender.
- Reduce heat to medium, add broth, coconut milk and pre-cooked veggies.
- Bring to a simmer (avoid boiling too vigorously or coconut milk may split).
- Simmer for 4 minutes or until veggies are crisp-tender.
Notes
- 🍆 Eggplant notes:
- An entire one is a lot for the base servings.
- They cook longer than potatoes so consider pre-cooking them a bit.
- Full fat coconut milk will be slightly unhealthier but more flavorful.
- You can thicken by making a corn starch slurry or by cooking longer.
- Vegetable options: onion, potatoes, eggplant, bell peppers, broccoli, peas, zucchini, asparagus, sweet potato, kale, bamboo shoots, green beans.
{
"title": "base curry (yellow, red, green)",
"cuisine": "THAI",
"effort": "MEDIUM",
"course": "LUNCH_OR_DINNER",
"servings": 4,
"core_ingredients": [
{
"quantity": 8,
"unit": "TBSP",
"name": "curry paste"
},
{
"quantity": 4,
"unit": "UNIT_UNSPECIFIED",
"name": "garlic cloves"
},
{
"quantity": 2,
"unit": "TSP",
"name": "fresh ginger"
},
{
"quantity": 1,
"unit": "CUP",
"name": "broth"
},
{
"quantity": 14,
"unit": "OZ",
"name": "coconut milk"
},
{
"quantity": 2,
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"name": "fish sauce"
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{
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},
{
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"name": "veggies (see notes)"
}
],
"additional_ingredients": [
{
"quantity": 1,
"unit": "TBSP",
"name": "lemon grass paste"
},
{
"quantity": 1,
"unit": "TBSP",
"name": "soy sauce"
},
{
"quantity": 1,
"unit": "TBSP",
"name": "sriracha"
},
{
"quantity": 1,
"unit": "TBSP",
"name": "chili garlic sauce"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "thai basil"
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{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "lime juice"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "thinly sliced red peppers"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "fried shallots"
},
{
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"unit": "UNIT_UNSPECIFIED",
"name": "cilantro"
},
{
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"unit": "UNIT_UNSPECIFIED",
"name": "tofu"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "chicken"
}
],
"instructions": [
"Pre-cook any longer veggies like potatoes/eggplant in toaster oven.",
"Over medium-low heat, add 1 tbsp oil to the pan, along with the garlic and ginger, and fry for 1 minute until fragrant.",
"Increase the heat to medium-high, add the curry paste, and fry for another minute.",
"Stir in veggies, sugar, fish sauce and fry for 3 minutes until veggies are tender.",
"Reduce heat to medium, add broth, coconut milk and pre-cooked veggies.",
"Bring to a simmer (avoid boiling too vigorously or coconut milk may split).",
"Simmer for 4 minutes or until veggies are crisp-tender."
],
"notes": "- 🍆 Eggplant notes: \r\n\t- An entire one is a lot for the base servings.\r\n\t- They cook longer than potatoes so consider pre-cooking them a bit.\r\n- Full fat coconut milk will be slightly unhealthier but more flavorful.\r\n- You can thicken by making a corn starch slurry or by cooking longer.\r\n- Vegetable options: onion, potatoes, eggplant, bell peppers, broccoli, peas, zucchini, asparagus, sweet potato, kale, bamboo shoots, green beans.",
"reference_url": "https://thewoksoflife.com/thai-vegetable-curry/",
"total_time_minutes": 30,
"date_created": "2025-01-04T19:54:00Z"
}