This is a recipe I have developed over the last year or two. It’s taken me so long to develop this recipe because I’m a fly by the seat of my pants type cook. I don’t follow recipes, I don’t write things down, I just throw things together and guess, taste, guess, add, taste, etc until it tastes perfect. My husband and I LOVE curries of all cultures, but our favorites are the Thai styled curries. I think I’ve finally really gotten it right this time, and when I made it some weeks ago for my husband’s family, his brother loved it so much he said half joking “this needs to be called Yum Yum curry!” We all laughed, but it stuck. So I finally wrote down the official recipe. Quick Note: the exact measurements in this recipe result in a fairly high burn to the palette. If you don’t have a tolerance for spicy foods, cut the paprika, ginger, and serrano pepper amounts in half. Or, for the sake of flavor another option is to make this to exact specifications, and then add whole cream afterwards until it’s the right burn index for you. Worst comes to worst it’ll just make it creamier! 😉
So here is the recipe for my “Yum Yum Thai Curry.”
1 Green Bell Pepper – sliced
1 Red Bell Pepper – sliced
1 Yellow Bell Pepper – sliced
3 Small/Medium Yellow Squash – sliced and halved
5 Small/Medium Carrots – sliced and halved
4 Medium Potatoes – chopped to large bite sizes
Set aside chopped vegetables in large bowl. (Alternative: we’ve recently discovered that we prefer to use Zucchini and Eggplant in place of the Carrots and Potatoes. They are both good combinations, but contribute a slightly different feel and flavor. I also sometimes add fresh cauliflower. That’s always been a big hit too, and stretches the curry farther.)
1/2 Onion – chopped
About 4 inches Fresh Ginger Root – chopped
4 Large Garlic Cloves – crushed
1/2 Serrano Pepper – chopped
Saute in olive in a deep large frying pan, or in a soup pot at medium-high heat. Be sure to stir consistently to avoid burning the garlic. Add in the juice of 1 lime. (I once added 2 limes worth of juice and it gave it an extra twist in flavor – it was delicious, but different. Try it both ways sometime!)
As the onion, garlic, pepper, and ginger are sauteing, after adding the lime juice, turn down the stove heat to medium-low and add:
2 Tbsp Red Curry Powder (Thai style)
1 Tbsp Traditional Curry Powder
1 Tbsp Paprika
1 Tsp Coriander
1 Tsp Parsley Flakes
1 Tsp basil flakes (if you have access to fresh basil leaves, I always prefer to use fresh and chop them up instead of using dried for better flavor.)
1 Tsp Oregano
1/2 Tsp Crushed Red Pepper Flakes
Mix seasonings in thoroughly with sauteed items. Then turn the heat back to medium, and pour in the bowl of chopped vegetables, stirring so that the sauteed seasoned items are mixed in thoroughly. Cover and let cook for 10 minutes or so on medium to medium-high heat, stirring occasionally to keep the bottom from burning.
Once veggies are mostly cooked through and soft, add 2 – 4 cans of coconut milk. 2 cans will suffice, and result in a stronger curry, but it will be as much vegetables as liquid. If you prefer a more soup-y curry with less bang to it, 3 or 4 cans will do. If exceeding 2 cans, I advise adding 1 can at a time so as not to over-do the liquid quantity.
After the veggies and coconut milk are mixed in together, add 1 1/2 Tbsp of Soy Sauce, and 2 Tsp of Sugar. Stir in and let simmer till fully blended, and all vegetables are fully cooked. The longer it sits, the more the seasonings will fuse together, but don’t let it sit too long! Because the longer it sits, the more well cooked the vegetables will be.
Serve over rice, or for the more health-conscious of you out there, riced cauliflower makes a great substitute.
(This photo is from a batch I made last fall – you can see lots of grease in this photo because I had also cooked these with chicken thighs. For health’s sake – I recommend avoiding the meat products! I find that the vegetarian version of this recipe is more than satisfying without adding the grease and flavors from the chicken.)