Add some spice to your weeknight routine with this simple curry recipe that’s big on flavor.
Curry | Healthy
“The most important part for good Curry,” says Chef Andrew Ho of
Curry Boys BBQ
in San Antonio, “is cooking aromatics and doing it low and slow.” Using aromatics like lemongrass and garlic help bolster this curry’s flavor, and lend more depth of flavor to the dish.
“Even if you’re using store-bought curry paste (which is fine, and you should, seriously),” says Chef Ho, “you’ll get just so much more flavor if you let the oils come out of it.”
This curry is perfect to make in
like ours and even better served over a bowl of rice and with a protein on top or mixed in. Brisket, chicken, or tofu soak up all of the flavors and weave the dish together in an instant.
cup canola oil
garlic cloves, minced
1/4 cup + 2
tablespoons lemongrass, minced
1/4 cup + 2
tablespoons Penang Curry Paste of your choice (Mae Ploy is always good)
cup white sugar
large carrot, peeled and cut into half moons
small potatoes (red or yukon gold work well) scrubbed, peeling optional, cut into cubes
cup fish sauce (omit if making a plant-based curry but know that the overall flavor will be slightly different)
cups chicken or vegetable stock
cups coconut milk
White rice, for serving
over medium heat. Add oil and heat until shimmering.
Add garlic and lemongrass. Sweat them until fragrant.
Add curry paste to the pot and mix well with the aromatic mixture.
Continue to stir over medium heat until curry paste is very fragrant.
Gradually add sugar while stirring mixture until all sugar is added and combined.
Cook sugar down until curry paste is a deep/dark red color. Add in the vegetables and stir to combine. Let cook for about five minutes, stirring semi-frequently until vegetables have started to soften.
If you are including pre-cooked proteins, add them in now. We recommend seared meat or baked tofu. Mix with the curry paste and vegetables until fully incorporated.
Add fish sauce and chicken or vegetable stock to the pot. Mix thoroughly on high heat for a couple minutes until boiling.
Add coconut milk to the pot and continue to cook on high heat. Stir together well.
Simmer the mixture on low heat for about 10 minutes until slightly thickened and vegetables are cooked through.
Turn off the heat and add in the lime juice. Stir to incorporate and let sit for at least 5 minutes before plating.
Serve over white or brown rice.