We saw our first glimpse of snow in Wichita last week, so I had to break out one of our favorite go-to weeknight recipes when we want something to warm us up and feel all cozy. I'm a fan of curry in general, so this recipe finds a balance of both red curry paste AND curry powder to add depth to the dish.
This recipe can easily be made with whatever veggies you have on hand or need to clean out of the fridge, but this is where I start since these are our staples. Since this recipe prides itself on being rather quick and simple to make I don't typically take the time to cook up chicken, but it would be a great addition if you prefer.
When it comes to the coconut milk, I always go for the full fat. It brings such a richness and body to the recipe, and the fat helps you stay satisfied and not looking to munch on something. Reduced fat coconut milk would work fine, but you just might not get quite the mouthfeel as you would with the full fat. Either way, this will be delicious! I'd love to know what your favorite additions are in this curry or what you're go-to weeknight meals are. Drop them in the comments down below and enjoy!
Easy Weeknight Vegetable Curry
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
1 1/2 cans coconut milk
4 tbsp red curry paste
3-4 cloves garlic, minced
1 lb chicken thighs, cubed or 1 can chickpeas, drained and rinsed
Vegetables of choice (I like broccoli, peppers, onions and sliced bamboo shoots)
2 tbsp brown sugar
2 Thai chiles
Instructions
Heat coconut milk and red curry paste over medium heat until it starts to boil.
Add in chicken (if using) and cook for 5-6 minutes.
Add garlic, chickpeas (if using) and vegetables of choice. Cook for 3-4 minutes until vegetables begin to soften.
Add brown sugar and Thai chiles. Cover and simmer for 20 minutes.
Serve over rice and enjoy!
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