From the author: After a long day at work, some nights I do not feel like cooking. This dish allows me to have a healthy, hearty and quick homemade dinner. This dish is easily substituted for any vegetable you have on hand -- you cannot go wrong! I cooked mine in a ceramic wok, so very little oil was required. The only reason I used sesame and hot oil was the flavor.
This quick Thai curry packed with flavor and a cinch to prepare, it might become your favorite weekday dinner meal. It’s so convenient! You can feed the whole family with this one pot meal, and it’s also a fantastic option to use your leftover veggies and that last bit of batch cooked rice you have left. A total winner!
There’s no doubt that most curries are delectable and healthy, but, are we aware of the differences between a Thai curry and an Indian curry? There are a lot more differences than you would imagine.
First of all, Thai curries have more of a soup consistency than Indian curries. In Thailand, curries are lighter and cooked in coconut milk, and in India, the curry is thicker and cooked in water or vegetable broth (sometimes even tomato puree). Another difference is that most Thai curries begin with a mix of hot chilies, lemongrass, and garlic, whereas Indian varieties use a very unique mix of spices that vary from cook to cook.
This quick Thai curry is so aromatic, flavorful and creamy at the same time! The secret is the can of coconut milk and the amazing spices. The mix of those flavors with the soft texture of the fatty plant-based milk make this dish magical.
Are you excited to try this beginner-friendly quick Thai curry? You’ll love it!
Photo by Alfonso Revilla
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