SERVES 4 · VEGAN, DF, GF ADAPTABLE
My goal here is to encourage you to cook from scratch, but sometimes shortcuts are really helpful. Thai cooking is incredibly flavorful, clean, and light, but it uses a lot of ingredients that can be hard to find. That’s why I always keep a container of premade yellow curry paste in the fridge so I can whip up a batch of curry for a quick dinner. Yellow curry paste (there are also red and green versions) can be made from garlic, lemongrass, shallot, red chile, salt, galangal, kaffir lime peel, and spices. In fact, Thai curry paste contains a lot of spices that are really good for you! Be sure to use paste here, not powder—they are not interchangeable. Here you can cook Thai curry quickly and according to how you prefer.
1½ tablespoons unrefined, virgin coconut oil
½ large onion, diced
2 tablespoons yellow curry paste, such as Mae Ploy or Mae Anong brand
¼ teaspoon ground turmeric
1 (14-ounce) can full-fat coconut milk (shaken so the solid and liquid is fully combined; you can also do this with an immersion blender)
1 to 1½ cups water or vegetable stock (for homemade, see here)
6 cups chopped vegetables (suggested: carrots, celery, cauliflower, bell pepper, peas, potatoes, sugar snap peas)
½ tablespoon shoyu (not GF) or tamari (or use Asian fish sauce for traditional flavor, although not vegan)
2 tablespoons coconut sugar
Fresh cilantro, for garnish
Freshly squeezed lime juice, to finish (optional)
Accompaniments: steamed basmati rice
1. Melt the coconut oil in a large saucepan over medium heat. Add the onion and sauté until tender and translucent, 5 to 6 minutes.
2. Add the curry paste, break it up a bit, and sauté a minute or two, until fragrant. Stir in the turmeric.
3. Add the coconut milk, increase the heat, and bring it to a boil, whisking constantly, until smooth.
4. Add the water or vegetable stock, vegetables, and shoyu (or fish sauce, if using). Cover the pan and simmer the mixture over medium-low heat until the vegetables are tender, about 20 minutes or less, depending on the types of vegetables you use.
5. Stir in the sugar until dissolved. Taste for seasoning.
6. Serve the curry with rice and garnish with fresh cilantro leaves.