Want a SUPER easy/fast supper that tastes amazing and is interesting to eat and affordable?
Thai Curry.
PS – there is absolutely NOTHING wrong with buying pre-made curry paste – curry paste is fantastic. It keeps for a really long time, and makes preparing curries efficient and easy.
This particular curry I threw together in about 20-30 minutes, with leftover ingredients from my weekly CSA box. You need 2 saucepans and a sheet pan for the oven – that’s it!
If you don’t like super acidic foods, you can always leave the pickled cabbage out, and add a squeeze of lime into your curry just before serving.
In terms of cabbage, I used napa cabbage, but really any type of cabbage will do – the cooking time will increase with thicker cabbage, however.
Serve this curry with your favorite protein!
Easy Thai Curry with Pickled Cabbage
Ingredients
For the Curry
- 1 can coconut milk
- 1-2 tbsp prepared red curry paste to taste
- 2 tbsp fish sauce
- 1 head cauliflower cut into steaks
- 1 tbsp coconut oil
- 1-2 cups vegetables of choice, chopped fine here: bok choy and shiitake mushrooms (stems removed)
For the Pickled Cabbage
- 1 cup shredded cabbage
- 1-2 cups water
- 1/3 cup apple cider vinegar
- 1-2 tbsp honey
Instructions
- Rub coconut oil on cauliflower steaks, put in oven at 375until cooked completely and charred at edges. Halfway through cooking, add bokchoy and mushrooms tossed in 1T olive oil.
- In saucepan, add water, honey, and vinegar. Add cabbage and simmer until cabbage is cooked and has strong vinegar flavor (to taste). Set aside.
- In another saucepan, combine coconut milk, curry paste, vegetables, and fish sauce. Cook, stirring frequently, until vegetables are tender. Add cauliflower, pickled cabbage, and protein of choice before serving.
