After a long, hard day I want to be able to come home and make my family a tasty, nutritious dinner without a whole lot of fuss and muss. Fast, easy, AND relatively nutritious is what I’m asking for. Repeatedly I turn to this simple and fast Thai curry recipe to get supper on the table.
I’m a midwestern girl and not in any way an expert in curry. At all. But, I DO like to eat it and have tried many, many curries in my 37 years. So I know this one is tasty. The way my family and friends consume this stuff in gallons is further confirmation :).
Start with a bit of hot oil in your large sauce pan and add some chopped onion. Cook that for a couple minutes until transparent.
Add all of your additional ingredients, bring to a low boil, and boil gently for about 7 minutes or until your broccoli is tender.
My secret ingredient?
brown sugar.
It adds sweetness and counters the bite from the spices. If you aren’t a Swedish Midwest girl you may want to leave it out completely. But if you shy away from spicy foods adding the brown sugar might be that secret something you needed to know!
I want to lick off the screen! I could eat this Thai curry recipe for every single meal for every single day. Gosh, I love the sweet and spicy of this stuff. The coconut milk is rich and still gentle for the lactose-intolerant. Mushrooms bring heartiness, broccoli adds perfect green texture and bamboo shoots are a great crunch.
Tip:
Try microwaving a potato or sweet potato, cutting it into quarters, and adding it at the end of the cooking time.
Fresh basil torn and added with your other ingredients is utterly amazing in curry. Use a couple of leaves to give your curry a delightful fresh flavor!
If you need to stretch your curry and don’t have any more coconut milk, use chicken stock. It will add the needed liquid without sacrificing flavor.
The perfect curry broth! I could slop this stuff up all day.
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