Thai Coconut Curry Recipe

I’m trying to broaden my culinary horizons further, not only because I love eating new things, but also because I get bored of cooking the same things all the time. To that end, I’ve been perusing cookbooks and browsing YouTube cooking videos to find inspiration. One of the channels that I discovered was Brothers Green Eats (and I say I discovered because they’ve been posting cooking videos for about four years, but they’re new to me). I’ve really been enjoying working my way through their videos, and they’ve given me some great ideas.

This past Saturday I cooked up some coconut curry based on their Cooking “Cheat Codes” – Make Anything Taste Delicious tutorial, with the relevant bits about curry paste and coconut milk starting at about the 5:00 mark). This recipe is customized according to the ingredients that were available locally and seasonally, as well as to suit the tastes and dietary issues of my family. However, it is a very flexible technique that can be used with a wide variety of ingredients. You don’t have to use the brands that I did, either, but I thought it was necessary to note what worked well for me. This dish is dairy-free, and can easily be made vegetarian or vegan by omitting the meat; since it’s added more or less at the last step, the meat doesn’t have a huge amount to do with the development of the flavour. I should note right now that the curry paste that I used is not vegetarian or vegan, but I’m sure you could find one that is, or make one of your own to suit your personal dietary requirements.

I have a feeling that I will be making this recipe over and over again — especially since there are almost infinite variations available.

Thai Coconut Curry
Serves 4-6

Preheat oven to 350°F (175°C).
Please note: weight measurements for the vegetables in this recipe are taken after peeling and removing inedible portions like leaves and stems.
Wash and slice:
– 1 small onion (60g (2oz))
– 1 small yellow zucchini (200g (7oz))
– 1 small green zucchini (200g (7oz))
– 2 medium carrots (200g (7oz))
– 1 small eggplant (200g (7oz))
On a baking sheet, spread evenly:
– 2 Tbsp olive oil
– 1/4 tsp salt
– 1/8 tsp pepper
Add the sliced vegetables to the baking sheet. Mix them by hand or with a spatula until the vegetables are evenly coated with the oil and spice mixture.
Roast the vegetables in the oven at 350°F (175°C) for between 40 and 60 minutes, turning the veggies in the pan halfway through that time. The vegetables are done when they are tender but before they start to fall apart.
In the last 20 minutes or so of the roast vegetables’ cooking time, steam and drain:
– 150g (5.25oz) chopped baby bok choy
According to the package directions, cook until al dente and drain:
– 340g (12oz) medium egg noodles
In a large, deep, non-stick frying pan or non-stick wok, heat on medium heat:
– 1 Tbsp olive oil
Add to the oil:
– 3 Tbsp Blue Dragon Thai Red Curry Paste*
Cook for 1 minute, stirring regularly to prevent burning and sticking.
Add to the pan:
– one 398mL (13.5fl oz) can A Taste of Thai Lite Coconut Milk
Stir until ingredients in pan smoothly combined.
Add the roast vegetables, baby bok choy, and medium egg noodles to the pan. Stir until all solid ingredients are evenly coated. Add to the pan:
– 250g (9oz) peeled, cooked shrimp**
Stir until ingredients are heated and coated evenly.
Serve, optionally topping each dish with:
– a sprinkle of toasted sesame seeds

* Or curry paste of your choice.
**Or an equal amount of cooked chicken chopped into bite-sized pieces.