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Yai's Thai curry sauces in a triangle formation on a teal surface.
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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
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Author: Cassy Joy Garcia

Ingredients

  • 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

Instructions

  • 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!

Nutrition

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