Description
A quick and flavorful Thai-inspired curry made with coconut milk, curry paste, and your choice of vegetables and protein – ready in 30 minutes for an easy, customizable weeknight dinner.
Ingredients
For the Easy Weeknight Thai Curry:
- 1 tbsp coconut oil
- 1 shallot, sliced
- 4oz canned curry paste (I like Maesri panang curry, but use your favorite)
- 2” piece of ginger or galangal, sliced in half lengthwise
- 2 garlic cloves, lightly smashed
- 2 lemongrass stalks (optional)
- 13.5oz canned coconut milk
- 1 cup chicken or vegetable broth
- 2 cups cubed butternut squash (~10oz)
- 2 cups cauliflower florets (~12oz)
- 1 lb flaky white fish, like haddock or cod
- 1 tbsp fish sauce
- ½ tsp granulated sugar
- Juice from 1 lime
- Cilantro for topping
- Rice for serving
Instructions
For the Easy Weeknight Thai Curry:
- Heat a high-sided pot over medium heat and add the coconut oil. Once hot, add the shallot and cook, stirring often, for 2–3 minutes, until softened and lightly golden.
- Remove the tough outer layer of the lemongrass, then bruise the stalk by gently hitting it with the back of a knife to release its flavor.
- Stir in the curry paste and cook for 2 minutes, then slowly whisk in the coconut milk until smooth. Add the chicken (or vegetable) broth, ginger or galangal, garlic, and lemongrass. Bring to a gentle boil.
- Add the butternut squash and cauliflower. Cover and simmer for 10–15 minutes, until the vegetables are just tender but not too soft (they’ll continue cooking with the fish).
- Stir in the fish sauce and sugar, then gently nestle the fish into the curry. Simmer uncovered for 6–8 minutes, until the fish flakes easily with a fork. Remove and discard the lemongrass, ginger or galangal, and whole garlic.
- Turn off the heat and stir in the lime juice. Taste and adjust seasoning, adding more fish sauce or lime juice as needed.
- Serve over rice and top with fresh cilantro.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: One Pot
- Cuisine: Thai