While I was living in San Diego, I fell in love with delicious, savory Thai curry. A vegetarian/vegan Thai restaurant there, Plumeria, had me sold (literally) on its red curry. Now, this is a big deal coming from someone who was certain that she despised any and all things coconut.
Once I moved, I had to switch to another Thai restaurant with vegetarian/vegan-friendly options for me, Thai Paradise. This led to a new obsession of mine—green curry. Warning: it is addictive. I can’t really afford to support my, um, habit. So, naturally, I had to find a cheaper, easy way to get my Thai curry fix, which is making it at home! If you’re into truly yummy and slightly spicy foods (coconut fan or not), do yourself a favor by giving this recipe a go.
1 can coconut milk
4 tbsp. green or red curry paste (I use Thai Kitchen, but make sure to choose vegan/vegetarian curry if that’s important in your diet)
1 ½ tsp. organic brown sugar
1 tbsp. liquid aminos, tamari, or gluten-free soy sauce
Garlic, ginger, and onion powder, to taste
Cayenne pepper, chili flakes, salt and pepper, to taste
2/3 c. frozen green peas, thawed
1 red bell pepper, chopped
1 Japanese eggplant, chopped
Cooked brown rice
½ block organic, non-GMO tofu, sliced and pan-fried (optional)
- In a large skillet, over medium heat, bring to a boil coconut milk, curry paste, and brown sugar. Then, lower the heat, and simmer for a few minutes.
- Meanwhile, steam chopped bell pepper and eggplant.
- Add liquid aminos, other seasonings (for a boost of flavor and spiciness), peas, bell pepper, and eggplant to hot curry mixture.
- Serve curry veggies over cooked brown rice, and top with crispy tofu. Dig in, knowing that I’m extremely jealous of you right now.