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
Keywords: soup/stew
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
Instructions
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?
This looks delicious! Do you have any recipes for Indian dishes that you would like to share?
None from scratch. I’m a big fan of Patak’s jarred madras curry (from Whole Foods or Fresh Market). I usually do that in the crock pot too with a variety of veggies, chicken and chick peas. Then we put a little extra madras curry powder on top.
We love Thai food! I’ve been trying to replicate the chicken pad Thai a local restaurant makes! They tell me that fresh chilies are the secret. I really like to add sriracha hot sauce too. I’ll have to give this a try, thanks for the recipe!
I love sriracha! If you figure out how to make the pad Thai, you’ll have to let me know ;)
That looks good, I may have to try it myself!
This looks like it might be a good dish to try out on my family. Is it spicy?
The fun thing is that you can control how spicy it is by how much curry paste you add. If you want less, try using a quarter of the can. My brother in law uses the whole can, but that is way too much spice for me! And if you mess up and add too much paste, you can neutralize it with more coconut milk.
This looks wonderful. I love Thai food and have to give your recipe a try. I am following via RSS on feedly. Nice to meet another #ibabloggers team member.
Enzie
The zucchini looks yummy! Now thinking of getting me some thai ingredients and trying this one out.
I have always been a little hesitant to try thai food. a litle afraid of the spice.After reading this – I am going to try! Thanks
Hi Hannah,
Who can resist a Thai Red Curry dish as delicious as this? And it’s so easy to make! I am so delighted that you shared your healthy and delectable recipe with us on the Plant-based Potluck Party. I appreciate it. I’m following, pinning and sharing.