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The following article was written by Ashley Palmer.
Even though we're still in the thick of summer here in L.A., I just couldn't kick my craving for some Thai-style coconut curry. You know the kind—warm, creamy, packed with veggies, and loaded with spice. Naturally, I caved and, blasting the air conditioning, sat down to a steaming bowl of curry and rice.
I've tried many times to make curry at home and failed, but I finally formulated a recipe that is worthy of being shared. It's very reminiscent of a panang curry that you would get at a Thai restaurant. This recipe makes a lot of servings, so feel free to cut the recipe in half or freeze some of the curry (like I did) for future cravings. ;) Enjoy!
Spicy Thai Coconut Curry12 oz. light coconut milk12 oz. coconut cream2 cups vegetable broth¼ cup Thai red curry paste1–2 Tbsp. powdered ginger4 cloves garlic, minced1/4 yellow onion, diced2–3 stalks lemon grass, diced1 large red bell pepper, cut into strips6 large carrots, diced24-oz. bag frozen peas1 lb. firm tofu, pressed and cut into cubes12–15 fresh basil leaves, tornSriracha sauce, to tasteRice noodles (optional)Sea vegetables (optional)Faux chicken (optional)
Makes 12 servings