Oh, Thai Curry, I love you so…
Many of you know, I lived for some time in Thailand. (And I’ve always loved Thai curry!)
Actually, I used to make coconut curries often, even before I found my way to that mystical little crystal island in the Gulf of Siam.
I returned to the US over 2 years ago, but - Guess what? - I’ve NEVER prepared Thai curry since!
This month Thailand is very present in my mind. A couple of friends and colleagues are traveling there, and it’s brought me back…
It’s also brought me the opportunity to realize that my heart has HEALED - Yes, I had some heartache over leaving, and over the circumstances which made that necessary.
Finally, I feel at peace with it all, and that feels GOOD.
I’m where I belong in this moment, and that sweet place will be there if I’m called to visit again... and that’s an IF, because life flows forward, and sometimes even the things we’ve loved belong in the past as we make room for new loves in our lives.
Food holds so many memories, doesn’t it? We can bring up incredibly rich EMOTION and nostalgia while experiencing the scents, tastes, and feels of a much-loved meal... and a much-loved place. I’m feeling Thailand today with happiness in my heart.
So here’s a bowl full of MUCH LOVE…
MUCH LOVE COCONUT CURRY
A wonderful thing about Coconut Curry is that it’s so easily varied to use whatever vegetables you have on hand. Broccoli, Carrots, Long Beans and Potatoes are some common choices, but non-traditional creations can be delicious too, so try your favorites! I love the taste and texture of simple Cashew Nuts as a protein source; Cubed Tofu or Tempeh could also be added to make it extra-filling. Today’s curry is mostly vegetarian, but it does include Fish Sauce, a common ingredient in Thai Cooking. Try Coconut Aminos or Soy Sauce instead (or just leave it out) for a pure veg or vegan version!
Ingredients (adjust to taste):
1 tablespoon coconut oil
4 tablespoons Thai Red Curry Paste
1 teaspoon freshly grated Ginger Root
Juice of 1/2 a Fresh Lime, plus slices for serving
4 leaves fresh Basil (Thai Basil if Possible), cut into chiffonade
1-2 tablespoons Fish Sauce (or Soy Sauce or Coconut Aminos)
1-2 tablespoons Coconut Palm Sugar (optional)
1 (13.5oz) can of Coconut Milk
1 cup Water or Vegetable Broth
2 cups cubed Sweet Potato
1 cup chopped Green Cabbage
1 cup chopped Carrot
1 cup Broccoli Florets
1/2 cup water chestnuts
1 cup Raw Cashew Nuts
Heat the coconut oil in a large pot over medium-high heat, and add the curry paste, ginger, and sugar (if using). Stir until bubbly and fragrant, then add the coconut milk and water/broth and bring to a gentle boil.
Lower the heat to simmer and add vegetables according to cooking time: first sweet potatoes, cook about 5 minutes; then carrots and broccoli, cook 2-3 minutes; then cabbage and cashew nuts, cook 2-3 minutes more. Cover lightly while simmering, and note that your vegetables may cook more quickly or slowly depending on size of pieces; don’t overcook!
Gently stir in the fish sauce, sugar, and lime juice at end of cooking. Taste and adjust seasonings, or add water to thin texture if needed.
Serve in a large bowl, garnished with basil and lime slice.