Basic Curries

Curry is still comfort food in our book. I fell back on some new faves during our first week in the new place.

I keep simplifying the recipes, so it almost feels  like cheating at this point. So yummy!

Simple Masman Curry
Serves: 4
  • 1 red onion diced
  • 2-3 medium potatoes (or mix and match with small varieties)
  • 2-3 carrots
  • 2 TB masman curry paste, to taste
  • 1 can coconut milk
  • 1 cup vegetable stock or water (enough to cover vegetables for simmering and desired consistency)
  • 1 TB soy sauce or fish sauce
  • 1 tsp brown sugar
  • 1 TB lime juice
  • 1 cinnamon stick or ½ tsp cinnamon
  1. Cut all veg into bite sized pieces. Heat pan to medium high. Add onion and stir fry for 1-2 minutes. Cover and cook for a few minutes, stirring to avoid sticking. Add all other ingredients. Lower heat, cover, and simmer at least 30 minutes until veg is done.
  2. Serve as a simple stew alone or over whole grain rice.
  3. Optional: Garnish with chives or thai basil.
  4. Optional: Serve with tofu.

Simple Red Curry
Serves: 4
  • 1 onion diced
  • 8 oz sliced mushrooms
  • 1-2 TB red curry paste
  • optional: 1 TB hot pepper paste
  • 1 can coconut milk
  • 1 small can diced tomatoes
  • 1-2 TB soy sauce, to taste
  • 1-2 TB lime juice, to taste
  • 1 red, orange, or yellow pepper diced
  • garnish: thai basil or sweet basil
  1. Whiz tomatoes in food processor. Heat pan to medium high. Add onion. Stir fry for a couple minutes. Add mushrooms. Cover and cook for a few minutes more, stirring occasionally to avoid sticking. Reduce heat to medium low. Add curry and pepper pastes, coconut milk, and water/veg stock. Stir and cook until combined. Adjust seasoning with soy sauce as needed.
  2. Serve with whole grain rice. Top rice with diced peppers. Top rice and peppers with curry. Garnish with basil and halved grape tomatoes.

Both of these are are sooooo good for leftover lunches.

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