Curry Variations
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When I want something comforting, savory, and just a little spicy, I usually go with some form of curry. The robust flavor of a curry sauce acts as the perfect base for virtually any protein or vegetable. In this recipe, a variety of vegetables takes center stage alongside a creamy Thai-style curry. I promise you won’t even miss the meat.
What People Are Saying:
"I'm making this curry for the second time! I had never tried it before the first time I made it, but now it has become one of my favorite dishes. It is easy to put together and so flavorful." - NicoleP123
Curry comes with a long, vast, and complicated history with offshoots in nearly every corner of the world. You can find curries in the Caribbean, Japan, Southeast Asia, and across the Indian subcontinent (although the term is not used in South Asia). Scholars argue that the origins of the term date back to the 16th century, where European imperialists adapted and mislabeled Indian flavors and culinary traditions. The types of curries you can find virtually everywhere else have at least some connection to this origin story.
With Thai-style curries in particular, that connection comes by way of the spice trade, where traders from India and Buddhist missionaries introduced aromatics like lemongrass and tamarind. Over time, these aromatics gained some spice from Portuguese hot peppers and other savory seasonings like shrimp paste to form the base of the Thai curry we know today, also known as kaeng.
First, it's time to get the aromatics cooking and have your friends wondering what smells so good in your kitchen. Aromatics are basically the vegetables, herbs, and spices used to build flavor at the beginning of a recipe. In this curry, we cook onion, garlic, and ginger in a pot with some oil. After about three minutes of stirring and sizzling, add the curry paste. It takes a bit of time to break down the curry paste and get it evenly distributed, but it's worth it—toasting aromatics in oil first allows the flavors to take on a stronger flavor.
Then we add the liquid. In this case, it's coconut milk and vegetable broth (along with a bit of sugar). Once the curry is brought up to a boil over medium-high heat, we can start to add the vegetables. Firm root vegetables like carrots and potatoes take longer to cook than other types, so we give them a 15-minute head start. As they simmer over low heat, they soak up the seasoning from the curry and the liquid in the pot begins to evaporate and make the flavors more concentrated.
Add broccoli, bell pepper, and green beans and cook, stirring occasionally, until vegetables are tender, about 5 minutes more. The best way to check if they're tender is trying to push through the firmest part of the vegetable with a fork—the tines should go through without much resistance. Want to experiment with other veggies? Softer varieties like eggplant and snow peas should go in at this step.
Once all of your vegetables are cooked, it's time to taste your curry and add fish sauce or soy sauce if needed. Every curry paste has its own level of seasoning, which means you might have to add a little or a lot to reach your desired level of salt. But when in doubt, start with small amounts—you can always add more. I like to garnish my finished curry with cilantro. For those of you with the soap gene or a general aversion to cilantro, other fresh herbs like mint or basil would work well here too.
Full list of ingredients and directions can be found in the recipe above.
If you want to make your curry ahead of time or if you have extra left over, you can store it in an airtight container in the fridge for up to 2 days. I prefer to reheat it on the stove over medium heat instead of the microwave so it can all warm evenly. And depending on the vegetables you use, you might want to add a bit of water to loosen up your curry.
neutral oil
medium yellow onion, thinly sliced
cloves garlic, finely chopped
(1") piece ginger, peeled, finely chopped
to 4 tbsp. Thai red curry paste, or 1 (4-oz. jar) Thai Kitchen red curry paste
(14.5-oz.) cans full-fat coconut milk
low-sodium vegetable broth
granulated sugar
medium carrot, sliced into coins (about 1 c.)
medium Yukon Gold potato, cut lengthwise into quarters, then sliced crosswise (about 1 c.)
small head broccoli, cut into florets
medium red bell pepper, seeds and ribs removed, cut into 1" pieces (about 1 c.)
green beans, halved crosswise (about 1 c.)
reduced-sodium soy sauce or fish sauce (optional)
Cooked rice (preferably jasmine) and fresh cilantro, for serving
Let me know how it went in the comments below!