Thai Curry Recipe

Wash and cut broccoli into bite-size florets (about 3 cups).

Peel and slice carrots on the diagonal into 1/4-inch thick pieces (about 2 cups).

Core and slice the green bell pepper into 1/2-inch strips.

Peel and thinly slice the onion.

Peel and cut potatoes into 1/2-inch cubes so they cook through evenly.

Rinse and roughly chop cilantro; reserve 1/4 cup leaves for garnish and chop the rest for finishing.

Measure out curry paste, mince garlic, grate ginger, open coconut milk.

Sauté aromatics and start potatoes

Heat a large wide skillet or a medium pot over medium heat. Add 2 tbs vegetable oil. When shimmering, add minced garlic and grated ginger; sauté 30 seconds until fragrant but not browned. Add sliced onion and cook 3–4 minutes until softened and translucent.

Add the cubed potatoes, stir to coat with oil and aromatics, and cook 5 minutes, stirring occasionally, to get a bit of color.

Add 2 tbs Thai red curry paste to the pot and cook 1 minute, stirring, to bloom the spices with the aromatics and oil.

Pour in the coconut milk and 1 cup vegetable broth (or water). Scrape up any browned bits from the bottom. Stir to combine and bring to a gentle simmer.

Stir in 2 tsp soy sauce, 1 tsp brown sugar, 1 tsp fish sauce (optional), 1 tsp red chili flakes (or sliced chiles), 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning as needed.

Reduce heat to medium-low, cover partially, and simmer 8–10 minutes until potatoes are almost tender.

Add carrots to the simmering curry and cook 3 minutes.

Add broccoli florets and green pepper strips. Stir gently to combine. Continue simmering, uncovered or partially covered, for another 4–6 minutes until broccoli is bright green and crisp-tender and carrots and potatoes are cooked through.

If the curry is too thick, add up to 1/4 cup extra broth or water to reach desired consistency.

Stir in 1 tbsp lime juice and the chopped cilantro (reserve some leaves for garnish). Simmer 30 seconds to meld flavors. Taste and adjust with more lime, salt, or sugar as desired.

Serve the Thai curry hot over cooked jasmine rice or rice noodles. Garnish with reserved cilantro leaves and lime wedges on the side.

Leftovers: Store in an airtight container in the refrigerator up to 3 days. Reheat gently on the stove; add a splash of water or coconut milk if thickened.