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  • Writer's pictureLisa O

Quick and Easy Curry

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 carrot, diced

1 ½ t olive oil

1 T red curry paste (Mae Ploy)

1 ½ - 1 T olive oil

Clove of garlic

1 cup stock (chicken or veg)

1 T fish sauce (I love Red Boat)

1 small can coconut milk

½ cup cream (if not using cream, then the 13.5oz size)

The veg (the base)

1 small Yukon potato (diced)

Additions (mix it up! I add what I have on hand, bit of leftovers)

Peas (½ cup or more)


Broccoli (handful of florets)

Red Pepper


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...

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 carrots. Soften the veg, add the red curry paste and a little more oil. You’ll want to cook it to carmelize, 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 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. Not like I’ll fix it, but I’ll be happy to hear from you :)

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