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.
From Plant-Based on a Budget:
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!
Thai Curry vs Indian Curry
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!
In a large skillet over medium heat, heat the broth (or oil) and add the vegetables and lemon grass, cook for 2 to 3 minutes. When the peppers are slightly tender, add the sesame oil and all the spices. Simmer on medium heat for about 5 minutes.
When the onions have absorbed some of the spices, add the coconut milk. Simmer the curry over medium heat for 15 minutes. Let stand another 10 minutes.
The taste of the spice should have cooked away and absorbed into the milk. Serve over rice and enjoy!