Otherwise known as Ang Mo Thai Red Curry.
Otherwise known as NOT authentic Thai Red Curry.
Otherwise known as All The Veggies in Your Fridge Curry.
Once upon a time I lived in rural Thailand with an amazing host family and taught English at a local public school. I learned a bit of Thai, ate a lot of Thai food, and got bitten by approximately ten thousand mosquitoes.
Some things I learned:
1) Thai kids are the stinkin cutest
2) Papaya salad (my favorite food in the whole entire world) is most delicious when it is pounded in a mortar and pestle attached to a moto at the side of a dirt road with so many chillis it makes you cry tears of happiness and pain
3) Thai food in rural Thailand is very different from Thai food at a Thai restaurant in Seattle
Now, I won’t get into what is authentic and what isn’t authentic, because firstly, I have no idea, and secondly, people can cook whatever they want however they’d like. But this recipe includes two spoonfuls of peanut butter (trust me on this one), which I am 99.9999% positive they do not do in Thailand OR in Thai restaurants around the world, and an absurd amount of vegetables that don’t even grow in Thailand.
Hence the name: Ang Mo Thai Red Curry.
Here’s how you make it.
Start by digging out every last vegetable you have in your fridge. Almost any vegetable will do. Here I have french green beans, dinosaur kale, carrots, 1/2 of a red bell pepper, 1/4 of a zucchini (leftover from my zucchini muffins), and an old potato. But honestly, anything will do. You can also take out of the rest of the ingredients, line them up on your work bench, and take an artistic photo in an effort to lure in more blog followers.
Wash, trim, and prep all your veggies. Stop to admire the gorgeous contrast in colors. When placing different vegetables in a bowl to take a photo, it is important not to place to veggies of the same color next to one another. This is food blog faux pas #1.
Heat coconut oil over medium heat and add chopped onions. Cook until onions are translucent, then add curry powder, Thai red curry paste, peanut butter, and garlic and fry for a few minutes until fragrant. Your house will smell really good right now. Add all veggies with a few tablespoons of water (withholding any leafy greens) and cook for a few minutes until softened.
Add coconut milk and water, stir until incorporated, cover, and simmer over low heat for 10-15 minutes. If the sauce gets too thick, add more water a splash at a time.
Before serving, add kale or other leafy greens and cook just a few minutes until wilted.
NOT OPTIONAL: Serve with an enormous amount of Sriracha. This is what makes my people strong.
Here’s the printable recipe.
Vegetable Thai Red Curry
Serves 2 generously
Prep time: 10 minutes
Cook time: 30 minutes
3-4 cups chopped vegetables (any combo of carrots, bell peppers, zucchini, squash, pumpkin, green beans, kale, spinach, etc)
2 onions, diced
4 cloves garlic, crushed
3 tbs coconut oil or other vegetable oil
1 2.4oz packet Thai red curry paste (I prefer the spicy kind)
1 tbs curry powder
2 tbs peanut butter
3/4 cup coconut milk or 1/4 cup coconut cream
1 – 1 1/2 cups water
1 tbs raw sugar
1 tbs Tamari or fish sauce (fish sauce is better if not vegetarian)
salt & pepper to taste
- Wash, trim and cut all vegetables into similar sized pieces
- In a heavy pot, heat 3 tbs coconut oil over medium heat. Once hot, add diced onions and cook until translucent.
- Add curry paste, crushed garlic, curry powder, peanut butter and cook, stirring often.
- Once fragrant and loosened, add all vegetables with a few tablespoons of water, reserving any leafy greens and other vegetables you want to keep crunchy. Stir to incorporate vegetables with the curry mix and cook for 5 minutes until softened.
- Add water and coconut milk, reduce heat to low, cover, and cook for 10-15 minutes.
- Add kale or other leafy green and cook until wilted, another 5-10 minutes.
- Before serving, add sugar, tamari or fish sauce, and salt to taste. The curry paste and coconut milk already have so much flavor that I find I need very little salt, just ¼ tsp or less.
- Serve with sriracha, a wedge of lime and long grain brown rice.