Recipe: Thai Curry Anything

Did you attend the Poor Seminarian’s Cooking demo and wish you had the recipe for the dish Audrey created? Here it is. (You can thank us later [RARB, 3rd floor, Suite 311, Office of Student Programming].)

Thai Curry Anything

By Audrey Hindes

2 cups cooked protein of choice, or 1lb uncooked, cut  into bite-sized pieces

3-4 cups chopped mixed vegetables (bell peppers,  onions, or whatever you like or have)

1 cup cooked chickpeas

1 can coconut milk (not refrigerated coconut milk in carton)

A bit of cooking oil

Prepared Thai curry paste as desired (start with 1 teaspoon red, or 1 tablespoon yellow)

Cooked rice for serving

In a large pan on medium-high heat, add one tablespoon cooking oil. If using uncooked protein, add now and stir fry for just a minute or two.  Add vegetables and cook for a minute or two.  Add curry paste and cook for another minute.  Shake coconut milk well before opening, then add to vegetables and curry, adding a half cup of water or more and stir well to distribute curry paste evenly.  Simmer for a few minutes until heated through or until protein is thoroughly cooked.

Serve with cooked rice.


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