Last week, my kids and I made a gratitude list. We have been reading the book “30 Days to a Better World Starting with Me.” One of the days was to make a gratitude list because gratitude brings happiness, and happy people try to make others happy.
When I asked my 3 year old son what he is grateful for, he said “making Thai food with mommy.” It was such a sweet and simple response. This boy LOVES this Thai Red Curry, and every time I make it, he beams with joy and says “my favorite.” Thank you to Cookie and Kate for this recipe and the joy it brings to my boy’s life!
I wanted to share because it really is one of my favorite recipes and such an easy way to throw in a ton of vegetables. The original recipe calls for 3 cups of vegetables, but I throw in more like 5 cups of vegetables – broccoli, mushroom, bell pepper, baby corn, edamame, peas, carrots, brussel sprouts. I throw in the kitchen sink of vegetables, and my kids love it! They always help with the chopping, which I think adds to the fun and excitement. The best way to get kids to eat something is have them help make it! So give this recipe a try, and let us know if you and your kids love it too!Print
A vegetable packed, kid-approved curry
- 1 Tbsp. oil
- 1 cup chopped onion
- 1 Tbsp. grated fresh ginger
- 2 garlic cloves, pressed or minced
- 3–5 cups of vegetables
- 2 Tbsp. Thai red curry paste*
- 1 can (14 ounces) regular coconut milk – Make sure to shake the can of coconut milk well before using
- 1/2 cup water
- 1 1/2 tsp. coconut sugar or raw sugar or brown sugar
- 1 Tbsp. tamari or soy sauce
- 2 tsp. rice vinegar or fresh lime juice
- 1/4 tsp. salt
- Heat the oil in a large skillet with deep sides (I use a wok since I use a lot of vegetables) on medium heat.
- Add the onion and cook, stirring often, until the onion has softened and is turning translucent, about 3-5 minutes.
- Add the ginger and garlic and cook about 30 seconds, while stirring continuously.
- Add the vegetables and cook about 5-10 minutes, stirring occasionally.
- Add the curry paste and cook, stirring often, for 2-3 minutes.
- Add the coconut milk, water, and sugar, and stir to combine.
- Bring to a gentle simmer over medium/low heat and cook another 15-20 minutes (or until the vegetables are tender to your liking), stirring occasionally.
- Remove the skillet from the heat. Add the tamari or soy sauce. Add the rice vinegar or fresh lime juice. Add the salt.
Serve over rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Thai