Thai Curry

THAI CURRY

COUNTRY OF ORIGIN: THAILAND // GLOBAL

TIME TO PREPARE: 30 MINUTES // TIME TO COOK: 30 MINUTES

Ingredients for Thai Curry- Serves 4-6 People

Produce:

  • 1 Large Onion
  • 1 Large Zucchini
  • 1 Large Sweet Potato
  • 1 16 oz Can of Chickpeas (Also called Garbonzo Beans)
  • 2 Large Bell Peppers
  • 1 Head of Broccoli

Spices/Sauce/Other

  • 1 tsp Salt
  • 1 tbsp Olive/Vegetable Oil
  • 4-6 Dried chilies // Can substitute with Red Pepper Flakes
  • 4 tbsp Curry Powder
  • 2 tbsp Turmeric Powder
  • 1 tbsp Paprika
  • 1 Can of Coconut Milk
  • Rice // Can use minute rice for convenience

BACKGROUND:

The word curry comes from the Tamil word kari. Tamil is a language and ethnic group from southern India... so that might reinforce the belief that curry is an Indian dish. But the story behind curry just isn't that simple! There are Thai, Sri Lankan, Indonesian, Malaysian, Mauritian and even British curries are out there too. They all resemble some kind of flavorful, intensely spiced sauce with vegetables and meat. But curry all over the world has changed with international trade. Chilies and potatoes from Latin America, spices from China, a variety of different meats... all these things make for a wide spectrum of colorful and tasty curries.

Below, we've used Thai curry spices but added whatever vegetables we found in our local grocery store. We kept it vegetarian, but chicken or beef strips are a nice addition too! Curry is a truly global dish, so feel free to experiment on your own (perhaps after you try our recipe first though!). Especially follow the steps for making the sauce. Everyone knows how to sauté veggies! In the sauce lies the true secret to a successful curry...

INSTRUCTIONS:

Making this dish is actually really easy! The only tricky part is juggling the sauce and veggies at the right time but all the hectic bits can be avoided with some proper preparation. Also, don’t be shocked at the amount of spices! That’s the key to the curry’s success!

The most important thing is to adjust the spices to your taste and ability to withstand it! Really the big question is how spicy you want it, you can add more red pepper/chilies or remove them altogether. The remaining spices aren’t hot spicy, just spicy spicy!

Preparation

Slice the onion in half. Finely dice one half for the sauce and chop the other half into large chunks for the veggies. SKIP IF USING CRUSHED RED PEPPER: Grind the small chilies.

Slice the onion in half. Finely dice one half for the sauce and chop the other half into large chunks for the veggies.

SKIP IF USING CRUSHED RED PEPPER: Grind the small chilies.

Slice zucchini and bell pepper into small long slices. Cut broccoli head into small little trees and dice sweet potato into large chunks.

Slice zucchini and bell pepper into small long slices.

Cut broccoli head into small little trees and dice sweet potato into large chunks.

Cooking

Combine all the dry spices with the diced onion into a saucepan and turn on medium heat. Stir often. After letting sauce simmer for 15 minutes, add oil to large wok/deep frying pan. Heat on medium.

Combine all the dry spices with the diced onion into a saucepan and turn on medium heat. Stir often.

After letting sauce simmer for 15 minutes, add oil to large wok/deep frying pan. Heat on medium.

Once the onions have caramelized in the sauces pan, add the coconut milk. Lower heat and stir sauce.

Once the onions have caramelized in the sauces pan, add the coconut milk. Lower heat and stir sauce.

Combine all vegetables (except Chickpeas) into a large wok or deep frying pan. Once vegetables seem almost cooked through, add chickpeas now – they only need to be heated really.

Combine all vegetables (except Chickpeas) into a large wok or deep frying pan.

Once vegetables seem almost cooked through, add chickpeas now – they only need to be heated really.

A few minutes later, combine the sauce and vegetable pan and let stew on low heat for a few minutes.

A few minutes later, combine the sauce and vegetable pan and let stew on low heat for a few minutes.

ENJOY YOUR MASTERPIECE!

Did you follow the recipe to a "T" or make it your own? How did it turn out? Tell us below in the comments! Make sure to "like" Backyard Global on Facebook to keep up with all future updates!

Recommendation by: Tessa Coggio // Tessa is currently a Fulbright English Teaching Assistant in Germany and is writing about some of the important topics she’s come across on her blog.