Summertime Thai Curry

This Thai-inspired curry dish is an easy weeknight meal – 20 minutes of cooking will yield a few days’ worth of food!

Recipe adapted from Half Baked Harvest.

Ingredients: Vegetables of your choice, 1 lb poultry of your choice, 1 mango, garlic, cilantro, basil, 1 tablespoon curry powder, 3 tablespoons Thai curry sauce, 1 tablespoon fish sauce, jasmine rice, 1 can of coconut milk.

1.  Cook the rice.  Chop up the vegetables, meat, garlic, cilantro, and basil.  I used snow peas, zucchini, red bell peppers, and chicken.

2.  Heat oil in a large pan and cook the meat until about 80% done.  Add in 1 more tablespoon of oil and saute the vegetables and garlic.

2. Season with the curry powder and Thai curry sauce and continue to cook for 1 more minute.

3. Pour in the coconut milk and fish sauce and bring to a boil.  Change to low heat and simmer for about 5 minutes.  The sauce should thicken a bit.

4. While the curry is simmering, dice the mango.

5. Add in the cilantro and basil to the curry and remove from the heat.  Serve with rice and fresh mango.

2 thoughts on “Summertime Thai Curry

  1. Love Thai curry:-) yours looks mouth watering


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