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Thai coconut curry

Thai Coconut Curry

Ingredients

  • 1 large onion, sliced
  • 3–4 garlic cloves (or more, to taste)
  • Fresh ginger, minced
  • 1 small shallot
  • 1 stalk lemongrass
  • 3 cans coconut milk
  • 1 can vegetable broth (use empty coconut milk can for measure)
  • Turmeric, to taste
  • Curry powder, to taste
  • Garam masala, to taste
  • 3–4 Japanese curry bricks
  • 1 package super firm tofu
  • 4–5 small potatoes
  • 4 carrots
  • 1 small head broccoli
  • Cilantro and green onions, for garnish
  • Optional: seasonal vegetables (cauliflower, purple potatoes, etc.)

Utensils

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cup

Information

  • Cost: $$$
  • Prep & cook time: ~1 hour
  • Yield: 6 servings (≈350 g each)

Preparation Method

  1. Heat coconut oil in a large pot. Add onions and shallots; cook until translucent.
  2. Add garlic, ginger, and lemongrass. Cook until fragrant.
  3. Stir in turmeric, curry powder, and garam masala. Cook for 30 seconds.
  4. Add coconut milk and vegetable broth. Bring to a simmer and cook 20–30 minutes, until slightly thickened.
  5. Break up curry bricks and stir until melted.
  6. Add potatoes, carrots, broccoli, tofu, and any other vegetables. Simmer until tender.
  7. Serve hot with rice. Garnish with cilantro and green onions. (Optional: top with pan-fried salmon.)