Should you order take out or should you make this 20 minute creamy thai curry? Definitely make the curry! That was my thought process the night I came up with this recipe and I was so pleased I made the effort to cook. It is so incredibly simple, there is really very little effort involved and the reward is great!
All you need to do is chop up your veggies, mix them with the coconut milk and curry paste and cook the rice. Simple!
One of the best tips I can give you it to make sure you chop the sweet potato into small cubes. That will ensure they cook quickly and this recipe stays true to its name by being ready in 20 minutes.
You’ll see that I have kaffir lime leaves in the recipe. This is an optional ingredient because depending on where you live it might not by readily available or easy to find. I’ve made it with and without and I love both. That said if you can track down some kaffir lime leaves it adds an extra element of flavour that is just delicious. It also provides that authentic Thai cuisine smell which gets my taste buds very excited.
This is a healthy option for those nights when you have a craving for Thai takeaway. It’s so comforting and tasty plus you’ll feel great after eating it.
- 1 tablespoon coconut oil
- 1 medium sized white onion, peeled and finely diced
- 2 large sweet potatoes, peeled and cubed
- 1 cup green beans, chopped into three bite sized pieces)
- 1 red pepper, thinly sliced
- 3 tablespoons red thai curry paste
- 1 400g can coconut milk
- 1 cup water
- 8 kaffir lime leaves (optional but highly recommended)
- Salt + pepper, to taste
- Fresh coriander, to garnish
- 2 cups cooked white or brown rice, for serving
- 1 lime, cut into wedges (optional)
- Add the onion to a large frying pan or wok with the coconut oil. Fry for approximately five minutes.
- Add the curry paste and stir into the onions. Fry for a couple of minutes before adding the coconut milk.
- Add the vegetables and turn the stove to a high heat. Bring the curry to boil and leave boiling for the remainder of the cooking time. Stir occasionally.
- Add the kaffir limes leaves, salt + pepper and chopped chilli if desired.
- While the curry is cooking, prepare your rice. Cook as per instructions on packet. Strain and set aside. White rice should only take ten minutes to cook, so is a much faster option than brown rice for nights when you are short on time.
- To serve, top with fresh coriander and a slice of lime.
As usual, you came up with another great receipe. I’m going to stop at the store on the way home, and pick up the ingredients. I’ve noticed several recipes with “Thai Curry Paste.” What is it?
It’s just a pre-made paste you can buy at the store that includes all the delicious thai herbs and flavourings. You can make your own but it’s much more time consuming. I hope you enjoy it!
A note for all readers – kaffir lime leaves freeze really well! I pick a big bag from a friend’s tree every year or so, and just put them in the freezer.
Such a great tip. Thank you. I always freeze mine.