I was thinking for some time if to start this post with health details regarding coconut milk but then, while researching, I made up my mind: this blog is not about what’s good or bad for us, and I am not going to invent the wheel with new breakthrough information; yes coconut milk has saturated fat, and yes, it is super tasty and very dominant in two of my favorite kitchens: the Thai and the Vietnamese.
Bottom line: I do not think that consuming one can of coconut milk once a month can harm me more than other things – moderation is the key!
Thai Curry is one my favorite Thai dishes (the other one is Pad Thai), I like it for the mouthwatering flavors’ combination, for the freedom to use any vegetable that I have/like/want and of course, for the simplicity of making it – in less than 30 minutes of work there is a quick and delicious meal!
Ingredients – for two people, served with one cup of cooked white rice
- 1 can of coconut milk
- 1 spoon of red curry paste / or green or yellow curry pastes – all colors
- work just fine!
- 2 cloves of garlic / small piece of ginger / a bit of chili is optional
- Vegetables: my favorite mix has white mushrooms, carrots, midget corn, bamboo shoots, yellow and red bell peppers
Other vegetables options:
- Sweet potato
- Spring onion
- Shake coconut milk can and mix well with one spoon curry paste
- Wash and cut all vegetables: garlic and ginger to small pieces, mushrooms to quarters, slice bell pepper, peel and slice carrot, slice the midget corn – bamboo shoots usually come cut in a jar so no need to cut them more
- Fry the ginger and the garlic in some olive oil (or coconut oil) for 2 minutes
- Add the vegetables – fry lightly for 3-5 minutes – stir from time to time
- Add the coconut milk/curry mix – stir
- Lower the heat and cook for 10 minutes (or until the carrot is not crunchy anymore)
- Serve over white rice
Simple or what?
Upgrade – if you have those ingredients then why not use them?
- Fresh lemon grass – remember to crush it before adding it and take it out after cooking
- Brown sugar – to balance the lemon grass
- Lime juice – just because
- Fresh/dry chili pepper – if the curry isn’t spicy enough for you
- Fresh cilantro – no need to explain why!
For a Vietnamese kick:
- Fresh Asian basil
- Kaffir lime leaves