January Bonus Recipe: Thai Curry

“Friends for a meal are easy to find, friends until the end of time are difficult to find.” – Thai proverb

Living in Seattle has allowed me to become exposed to a lot of amazing Thai food. Although I’ve tried cooking some before, with mixed reviews, this curry seemed fairly foolproof because of how few ingredients it requires. I always love a recipe that calls for “whatever you happen to have in your fridge.” It might not end up with the most authentically Thai ingredients, but I’m guaranteed to like it!


This recipe is a bonus because doesn’t come from a cookbook, and can be made with whatever you happen to have on hand at the moment. Like many new recipes that come my way, this one was passed along from my mom. I’m very lucky that the kitchen in our house was an interactive place growing up, and food prep tasks were assigned to me as I could handle them. By the time I was living on my own, I had enough basic kitchen skills to be able to feed myself relatively well, and to know what a balanced meal looks like. So shout out to my mom – who is probably reading this right now – for teaching me the kitchen basics, as well the fact that vegetables just taste better when cut diagonally!


You will need two ingredients for this spicy curry: a can of unsweetened coconut milk and a jar of Thai green curry paste. These are nonperishable, so you can keep them on-hand in your pantry or cupboard until you need to whip something up fast. In traditional Thai cuisine, red curries have a spicier flavor, while green and yellow curries tend to be milder. I am a self-confessed “spice wimp” so I appreciate that you can adjust the level of spiciness to your liking by adding more curry paste – just be sure to taste as you go! I made this mistake and had to add more coconut milk to balance out the spiciness.


Mix in one or two tablespoons of curry paste into the coconut milk in a large pot (I started with one can of milk, but you may need more depending on how many people you’re cooking for). You can add in any other ingredients you want; I chose potatoes, carrots, onion, peas and tofu. The most important part is knowing how long everything takes to cook so that it’s all done at the same time. Carrots and potatoes take longer, while the tofu was cooked separately and added at the very end. You can serve it on its own or over rice. If there are leftovers, the coconut milk and oil in the curry paste will separate when chilled in the fridge – make sure to reheat and stir it up before serving again.


About lgaylord

Louisa believes in expanding horizons and learning - anything that broadens our minds beyond the here and now, allowing us to learn from the past and innovate for the future. She is particularly interested new and inventive methods of sustainability: city planning and green buildings, creating new objects from old trash, and ways that nature can provide examples for new materials and construction. She is also curious about new scientific breakthroughs, technology and discoveries, and how they will shape the future of consumerism and marketing. While science is important to advancing society, Louisa believes that music, education, art and culture are equally necessary, especially on a local community level.
This entry was posted in Books and Literature, Exploring our World, Flavors and tagged , , , , , . Bookmark the permalink.

One Response to January Bonus Recipe: Thai Curry

  1. cressmancm says:

    One of our favorite traditions was (and will be again next year!) homemade curry and Game of Thrones on Sunday nights 🙂

    One time we made the curry paste from scratch; it’s not too difficult and had a decent flavor payoff, but for a quick meal the premade paste is fine.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s