Flavorful Veggie Thai Coconut Curry- Chopped Edition
I’ve been making Thai Coconut Curries for as long as i can remember. Mostly because they’re hella good and really easy to make. I’ve always just kind of “made it up” and it turned out just right. But this recipe came out of a different type of “make it up”
For those of you that follow me on instagram you probably know that i’ve started a series where i pretend i’m a chopped contestant (yes, a girl can dream) and I have to make a dish using ingredients that my followers chose for me! It’s super fun and not really competitive at all since i’m the other competitor. The prize is also awesome because i get to eat whatever i cook. The whole idea behind this series is to promote cooking without a recipe, on the fly. I get a ton of questions about creating recipes and my process. So this series is really dedicated to showing you guys how i do it. This particular recipe was born from that. The ingredients chosen were: leeks, cilantro, rice, coconut milk and mushrooms. So my brain IMMEDIATELY went to a Thai Coconut Curry. I mean, does it get any more perfect than that? You guys made this way too easy on me. Next time, give a girl a challenge ;)
Anyways! Here is the recipe that i created. The whole thing was complete (start to finish) in 27 minutes. Now, that didn’t include time to prep the ingredients (washing and chopping) but let’s be real, that only takes another few minutes. So your rice and your curry can be on the table in 30 minutes and all you have to clean is 1 cutting board and 2 pots. Its freaking awesome! This curry is great because you really can add whatever veggies you like to it. You’re not constrained to the veggies i’ve chosen to use here. You can add bamboo shoots, carrots, broccoli, eggplants, potatoes, etc etc etc. You get the picture. This is super versatile and a great way to use up veggies from the fridge that are starting their downhill descent.
Additionally, you can find the thai curry paste in most large grocery stores, but you will DEFINITELY be able to find it at any asian grocer. There are many varieties that you can chose from. I happen to love the red curry so that’s what i chose, but sample some different ones and see what tickles you best.
I love this recipe because it’s vegetarian and vegan. You can serve this to all of your friends and family and feel confident that it’s healthy and loaded with goodness!
Give this recipe a try! Share your comments and some love. If you make this recipe and share it on social media, tag it with the hashtag #hungrilyhomemaderecipe. Love to you all!
Total Time: 30 minutes
Yield: 5-6 servings
Ingredients:
for the curry
1. 1 tbsp coconut oil
2. 1 tbsp olive oil
3. 1 leek, cleaned and chopped
4. 2-4 heaping tbsp Thai curry paste depending on how spicy you like it (i use red curry paste)
5. 2 cans coconut milk
6. 1 cup chopped mushrooms
7. 3/4 cup dried mushrooms, soaked and drained
8. 5 pieces of bok choy, cleaned and sliced in half
9. 8 oz can of water chestnuts
10. 1 bell pepper (any color you like), chopped into large chunks
11. 2 stalks of celery, chopped into large chunks
12. 1/4 cup Thai basil, roughly chopped
13. 1 bunch of cilantro, roughly chopped
for the rice
1. 1 1/2 cups jasmine rice
2. 1/2 tsp salt
3. 1 tbsp olive oil
4. 3 cups boiled water
Method:
1. In a large skillet, heat the coconut oil and olive oil for the curry.
2. Add the cleaned and chopped leeks into the pan and allow them to wilt and become tender. This should take 1-2 minutes. Stir constantly to prevent burning.
3. Prepare your rice and allow it to cook while the curry is cooking. To prepare your rice, rinse and drain your jasmine rice. Heat a medium sized pot with your olive oil and add the rinsed and drained rice to the pot. Stir and allow to sauté in the heat and oil for up to 2 minutes. Add the salt and top with the boiled water. Cover and let cook on low for approximately 18 minutes. Do not open the lid and check often. At the 15 minute mark, open the lid and check to see if the water disappeared and if the rice is tender and slightly al dente. Once the water is gone and your rice is cooked but still has a bite to it, turn the heat off and keep the lid on. Allow the steam to finish cooking and fluffing your rice for another 10-15 minutes.
4. Add the curry paste to the pan with the leeks and stir for 30 seconds before adding all of the coconut milk to the pan. Stir once you’ve added the coconut milk to ensure there are no lumps of curry paste remaining.
5. Let the coconut milk simmer for 2 minutes.
6. Add the fresh and dried mushrooms to the pan and stir for 1 minute.
7. Add the bok choy to the pan and stir for 30 seconds before adding the water chestnuts.
8. Add the water chestnuts, celery, and bell peppers and stir for 1 minute.
9. Add the chopped Thai basil and stir for 30 seconds.
10. Turn the heat off and add the chopped cilantro at the end to finish. Stir to combine. Serve with your jasmine rice and garnish with additional fresh Thai basil.
