Recipe for a Quick Curry
Once you get your collection of Yai’s Thai curries to your house, the next step is having an EASY, go-to recipe in your back pocket. This is my base recipe for a quick curry using Yai's Thai!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Author: Cassy Joy Garcia
- 1 tablespoon cooking fat (olive oil, ghee, coconut oil, butter, etc.)
- 1 pound protein (chicken, pork, steak, tofu, etc.) cut into 1" pieces
- 1 teaspoon fine sea salt
- 4 cups vegetables (green beans, cabbage, eggplant, snow peas, mushrooms, bell peppers, onion, etc.) cut into bite-sized pieces
- 1 jar Yai's Thai Curry
- 4 cups cooked rice (can also use cauliflower rice or vermicelli noodles) for serving
- ¼ cup crunchy topping (peanuts, cashews, almonds, etc.) for garnish
- ¼ cup fresh herbs (cilantro, green onion, basil, mint, etc.) for garnish
- 2 fresh limes cut into wedges
In a large pot over medium/high heat, add the olive oil, chopped protein, and sprinkle with the sea salt. Cook, stirring occasionally, for 5-10 minutes, or until it starts to brown and is cooked-through.
To the same pot, add all of your vegetables, and toss to combine.
Pour the whole jar of Yai's Thai Curry over the protein and vegetables, and stir to combine.
Cover the pot with a lid, and let it simmer for 15-20 minutes, or until the vegetables are softened.
Serve over white rice and garnish with your crunchy topping, fresh herbs, and lime wedge. Enjoy!
Calories: 581kcal | Carbohydrates: 58g | Protein: 30g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 672mg | Potassium: 609mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1593IU | Vitamin C: 26mg | Calcium: 96mg | Iron: 3mg