Quick and Easy Curry

Spicy curry, shrimp, and rice.

This is a quick curry that’s both satisfying and versatile. When I have vegetables—cooked or raw—hanging out in the fridge, this is a dish that puts them to use and puts a good meal on our table.

While the list of ingredients can seem daunting...relax. The three key ingredients, curry paste, fish sauce and coconut milk are pretty easy to find. The rest you likely have on hand.

I know when one of my creations passes the test, it’s when my husband doesn’t leave a single grain or bite on his plate. This one is approved and now a fast favorite!

Lisa’s Quick Curry

Protein of your choosing: Prawns, beef, chicken, fish or tofu

½ onion diced

1 clove of garlic (optional, I like it garlicky)

1 ½ t olive oil

1 teaspoon red curry paste (Mae Ploy)*

1 T tomato paste

1 cup stock (chicken or veg)

1 T fish sauce (I love Red Boat)

1 small can coconut milk

½ cup cream (this too is optional but smooths out the sauce)

The veg (the base)

1 small Yukon potato (diced)

1 carrot, diced

Additions. Do mix it up! I add what I have on hand, including bits of leftovers)

Peas (½ cup or more)

Zucchini

Broccoli (handful of florets)

Red Pepper

Spinach

The final flourish

Lemon or lime to add tang

Cilantro, chopped

Green onion, chopped

A sprinkle of turmeric (for color)

Rice, rice noodles...oh yeah baby...

Some ingredients here are optional exception for fish sauce, stock, coconut milk, and curry paste.

I start with my protein and grill or cook it first. Last week we grilled petrale sole, this week it was spot prawns. Note: if you opt for tofu I’d suggest adding it near the end of cooking to retain the integrity of the texture.

Here we go…

Heat the pan, then add the olive oil, onions, and garlic. Soften the veg, add the red curry paste, tomato paste, and a little more oil. You’ll want to cook it to caramelize, a minute or so. Then add the garlic and cook another minute.

Add the stock, coconut milk and cream (if using). Add the diced potato, carrot, and turn heat to medium. Simmer the sauce a few minutes, and add the rest of your veg: broccoli, peas, squash, etc. Note: I start with the things that take longer to cook (carrots, potatoes, broccoli) and then work my way to the more delicate items.

About that potato: I add it to give the dish texture, and to soak up some of the liquid so your sauce has body. You could forgo the protein and add a second potato. Delish!

Simmer your sauce until the potato is cooked (a good indicator) and add a squeeze of lemon or lime. Taste the sauce to make sure it’s properly salted and the spice level is to your liking (you can always add more!)

Serve over rice and alongside your fish/chicken/tofu etc. Enjoy!

Cook’s note: Like many, I tend to “wing it” and rarely write things down. So if the proportions seem off, let me know.

A few faves: Red Boat, Mae Ploy, and Chaoko coconut.