Thai Red Curry

This is a base recipe for a Thai red curry I make almost weekly with whatever’s in season. I like to make it with vegetables but you could easily add chicken for more protein. What’s presented here is a wintry take on the curry.

Directions

1. Toss ½ kaboucha squash (or butternut, acorn, etc.) or 2 diced sweet potatoes, 2 carrots, bit of oil, brown sugar, chili flakes, soy sauce, salt, pepper—roast at 400 until tender
2. Meanwhile, start the curry. Heat 1T oil and add 1 diced onion. Cook on medium heat until onions melt and start to brown. Add 1T garlic and 1T ginger and cook for 1min. Add 1 thinly sliced red bell pepper and cook until barely tender, about 5 min.
3. Add 3-4T Thai red curry paste (make sure you find a vegan one) and cook for another 2 min. Add 1 can full fat coconut milk, 1/2c water, squeeze of ketchup, splash of soy sauce (kecap manis would be tasty here), spoonful of brown sugar, and a pinch of good chili flakes. Bring to a simmer, then add roasted veggies. Let simmer on low until flavors come together.
4. Turn off the heat and adjust the seasonings. Squeeze a lime over the curry or stir in a spoonful of rice vinegar (other vinegars can work too, just need the acid). Serve with brown or white rice and garnish with Thai basil if you have it.

Variations and add-ons

• Potatoes (red, gold, mini are all great)
• Roasted cauliflower
• Greens: Stir in kale with the coconut milk or spinach at the very end
• Grate in some apple for sweetness and serve with apple slices to dip into the curry (thanks, Julia’s!)