Making curry has replace stir frying for me. Perhaps its the cooler fall temperatures that has me craving something a bit more soup-like with some spicy heat. I used to think curry was really hard to make but with all the different pastes available now all you need to add is coconut milk, fish sauce, a bit of brown sugar along with your protein and vegetables and in 30 minutes or less you have CURRY!
In this dish I used chicken breasts, carrots, zucchini, snow peas and spinach. The simple parameters for a recipe I list below will serve approximately 4 people. Remember, these are only parameters, if you have more or less of something play around and see how it works out. A squeeze of lime juice, garnish with basil or if you want to watch your fat consumption, light coconut milk will work just fine, your curry will just be a bit more watery.
- 1-1.5 C of protein cut up into equal size. If it’s meat, 1″ cubes work great.
- 2-3 C vegetables cut into equal sizes. If you are making this vegetarian without adding any protein I’d bump up the amount of vegetables to at least 4 cups.
- 2 tsp of oil
- 1-1.5 Tbsp curry paste, red, green, panang, etc. You can add more or less to taste.
- 1 can coconut milk
- 2 Tbsp fish sauce**
- 1-2 Tbsp brown sugar or coconut sugar
- Heat your oil in the pan, medium high heat
- Add your meat protein first if using that, cook through, 5-7 min
- Add your vegetables, cook for 2-3 minutes
- Add your curry paste and mix well and cook for 1 minute
- Add your coconut milk, fish sauce and sugar, stir, lower heat to medium. Cover and cook for 10-15 minutes until your vegetables soften.
- Taste to see if you need more heat (curry paste), salt (fish sauce) or sweet (sugar)
- Spoon over cooked rice, jasmine or basmati are my favorites.
**Vegetarian substitutes for fish sauce – Golden Mountain Sauce or soy sauce which are not gluten free. Tamari and Bragg’s Amino’s are gluten free. FYI – most “premium” fish sauces are gluten-free.