If you love Thai coconut red curry dishes but don’t have a lot of time to cook, then this recipe is for you! This is truly the easiest way in the world to make it.
I like to prepare vegetables in advance (slice the peppers, etc.) Then when I’m ready to cook, I just saute the veggies, add curry paste and coconut milk and eat. It’s as easy as that!
If I am including broccoli florets, I steam them lightly and keep them separate before adding them in at the end.
Oh, and fresh lime juice is an absolute must.
Tips for Choosing a Good Red Curry Paste
- Make sure all the ingredients are real foods. (No additives or funky oils).
- Check the sodium content. Lower sodium means the flavor is coming from the herbs & spices and that is what you want. Some of the less expensive ones contain a lot of salt. They will do the trick, but you will get a better flavor with a quality paste.
- Panang curry is a less spicy red curry, in case you or your kids prefer it mild.
My Red Curry Paste Recommendations
- Thai and True Red Curry Paste (Pricey, but MUCH cheaper than takeout from a Thai place. And wonderful flavor!)
- Mae Ploy Thai Red Curry Paste (This one is more frugal and very popular. It’s going to be saltier, so you might want to use less and add some of your own fresh herbs to the dish, such as cilantro and basil.)
- 4 cups broccoli, chopped
- ½ red bell pepper, cut into strips
- ½ green bell pepper, cut into strips
- ½ large onion, sliced
- 2 carrots, peeled & diced
- a couple grabs of fresh spinach (a little fresh basil would be great too!)
- 1-2 tablespoons red curry paste
- 1 can full-fat coconut milk
- oil for sauteing
- lime for serving
- Steam the broccoli until bright green and set aside.
- Heat a little oil in a pan and saute the peppers, onions and carrots over medium-low heat until the carrots are fork tender.
- Add the spinach to the pan and cook until it wilts.
- Add the curry paste to the pan and let it heat for a minute. Stir in the coconut milk and stir until all the curry paste has dissolved. Heat through.
- Add the broccoli to individual servings and squeeze a little lime over the dish. Enjoy with rice!
Also shared on The Nourishing Gourmet’s Pennywise Platter!