Mike & I developed a taste for curry when we lived in San Diego. We can’t get enough of it now, so I make it myself a few times a month.

Here’s an easy recipe I love.

Thai Curry Ingredients

• 1 TB olive oil
• 1 onion, finely chopped
• 1/2 red pepper, chopped (opt)
• half tsp red curry paste
• 1/2 tsp curry powder
• 1/2 tsp sea salt
• 1 tsp garam masala powder
• 1.5 tsp Sucanat or brown sugar
• one lb chopped vegetables (ie. 1 large carrot, 1 large potato, 1 small head broccoli, cauliflower, peas, etc.)
• 1 1/2 cans of coconut milk (14 oz size=about 20 oz total. I use 1 can light, and 1/2 a can regular. Coconut fat is healthier than animal fat.)
• 1/4 C slivered almonds
• Cooked brown rice (I love brown basmati, and cook it 2 cups to 4 cups of water, boil & simmer on low until cooked)
• 1 toothpick dip of Basil Essential Oil (Optional)

Directions:

1.  Heat oil in a large skillet or saucepan and cook onions (& peppers if using) on medium high heat for 5 minutes until translucent and starting to brown.

2. Stir in curry paste and spices and cook for 1 minute.

3.  Add vegetables and coconut milk, cover and simmer for 15 minutes until veggies are tender.

4. Place the almonds in a non-stick pan and dry toast for 3 minutes, stirring the almonds until lightly browned.

5. Serve curry with rice and almonds on the side.

The curry paste and curry powder are both somewhat spicy, so you may want to use half as much the first time and try more if you like it. The garam masala is a warming spice blend with cinnamon and other things I love. Look for it in the bulk spices at your health food store.

Healthy and delicious!

Easy Thai Curry

Mike & I developed a taste for curry when we lived in San Diego. We can’t get enough of it now, so I make it myself a few times a month.

Here’s an easy recipe I love.

• Author: Jenni Wilson

Scale 1x2x3x

Ingredients

• 1 onion, finely chopped
• 1/2 red pepper, chopped (opt)
• half tsp red curry paste
• 1/2 tsp curry powder
• 1/2 tsp sea salt
• 1 tsp garam masala powder
• 1.5 tsp Sucanat or brown sugar
• one lb chopped vegetables (ie. 1 large carrot, 1 large potato, 1 small head broccoli, cauliflower, peas, etc.)
• 1 1/2 cans of coconut milk (14 oz size=about 20 oz total. I use 1 can light, and 1/2 a can regular. Coconut fat is healthier than animal fat.)
• 1/4 C slivered almonds
• Cooked brown rice (I love brown basmati, and cook it 2 cups to 4 cups of water, boil & simmer on low until cooked)
• 1 toothpick dip of Basil Essential Oil (Optional)

Instructions

1.  Heat oil in a large skillet or saucepan and cook onions (& peppers if using) on medium high heat for 5 minutes until translucent and starting to brown.

2. Stir in curry paste and spices and cook for 1 minute.

3.  Add vegetables and coconut milk, cover and simmer for 15 minutes until veggies are tender.

4. Place the almonds in a non-stick pan and dry toast for 3 minutes, stirring the almonds until lightly browned.

5. Serve curry with rice and almonds on the side.

 

 

 

Notes

The curry paste and curry powder are both somewhat spicy, so you may want to use half as much the first time and try more if you like it. The garam masala is a warming spice blend with cinnamon and other things I love. Look for it in the bulk spices at your health food store.