Can you tell that I’ve been craving a lot of spicy food during this pregnancy? Many of the recipes I’ve shared lately have been on the spicy side. This is my second Thai related recipe to share in a month! The baby gets what he craves.
I started playing around with Thai curry paste after my brother in law stopped dating a Thai woman. She cooked the best Thai food I’d ever had in my life and once they broke up my cravings for Thai curry got even stronger. She led a quick Thai curry cooking class for us once and while I haven’t been able to replicate her curry exactly, this doesn’t taste half bad! I was even able to make this work in the crock pot. It’s so easy to follow these steps to make Thai curry in the crock pot. No crock pot? Don’t worry, I’ve included alternate directions for you below!
It’s actually really simple to make and surprisingly cheap. I found all my ingredients at a local Asian market and I suggest you do the same. Most of these items can be found in our regular grocery stores, but they mark up the prices and they tend to be Americanized brands instead of Asian brands. I truly think the flavor is better if you use the real stuff!
Thai Red Curry
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients (6 servings)
- 1 package of extra firm tofu, cubed (feel free to swap this out for any other protein)
- 2 ounces (half the can) of red curry paste (change colors to experiment with different flavors)- use more if you want it spicier
- 2 C. of fresh vegetables, cubed (I like a mixture of butternut squash, carrot and zucchini)
- 1 can of coconut milk
- 2 tbsp. fish sauce
- 1 tsp. sesame oil
- 2 tbsp. chili powder
Combine all of the ingredients, except tofu and soft veggies to a crock pot and cook on high for 4 hours. Add soft veggies and tofu and cook for 30 more minutes.
Serve over jasmine rice and garnish with Thai basil.
I’ve saved so much money by not buying the jarred curry from Publix or Whole Foods. I’d put off making this recipe because I thought it had to be harder than opening a jar. While it does involve a few more steps, it is worth if for the price and the flavor!
If you don’t have a crock pot or want to cook this faster, just steam all your veggies and add them to a saucepan with the rest of the ingredients. Bring to a boil and then simmer for 30 minutes.
Feel free to use this as a method and change the curry paste, protein, and vegetables. Have fun with it and make it your own!
What is your favorite Thai dish?