Easy Breezy Seasonal Recipes: Thai Curry

By The Purple Fig | October 2, 2015

Whether we confess it or not, a recipe requiring more than 3 ingredients can seem like the first step into a daunting crusade in the kitchen. So how do you pick out a recipe that is both budget and user-friendly, without compromising amazing taste? Look no further! To encourage culinary health and happiness, The Purple Fig has found seasonal recipes to satisfy your appetite for delicious food! This month: a Thai curry for a midday autumn meal.

The Basics

Both vegan and gluten-free, this month’s seasonal fall dish is an Asian recipe renown for its variety of ingredients and distinctive spicy kick: Thai curry with coconut milk.  Bringing herbs like turmeric, curry powder, and cumin to the table, this dish is excellent in terms of flexibility of ingredients, allowing the cook to substitute whatever vegetables, grains, and proteins s/he sees fit!

Using all organic ingredients, this particular recipe serves about 8 and takes 15 minutes to cook.

The Ingredients

  • 1 large white onion, roughly chopped
  • 1 bell pepper, chopped
  • 2 – 3 large garlic cloves, finely chopped
  • 4 cups of organic broccoli
  • 2 cups of organic snow peas
  • 1 inch piece of ginger root, peeled and chopped
  • 1 can of water chestnuts
  • 2 cans of organic coconut milk
  • 2 packages of organic Soba noodles (brown rice noodles for gluten-free alternative)
  • coconut oil
  • Himalayan pink salt
  • turmeric
  • ground cumin
  • curry powder
  • red and/or green curry paste
  • Sriracha

If a protein is desired, tofu or tempeh makes a fantastic vegetarian option, while shrimp serves up a tasty seafood dish!

The Recipe

1. Layer a large pan in coconut oil and set it to medium high heat. Add the onion, bell pepper, and garlic cloves, allowing them to sweat for a few minutes.

2. On a separate burner, fill a pot with water and set it to boil. Once it starts to bubble, add the broccoli and snow peas to the vegetable pan.

3. Toss the ginger, water chestnuts, and coconut milk into the pan, stirring the ingredients. Let them simmer.

4. Place the Soba noodles into the now-boiling water and cover, allowing them to cook for 4 – 8 minutes or until soft (time varies based on brand and amount of noodles).

5. As mentioned before, the recipe can be modified based on your desired heat. Our combination of spices made for a mildly spicy curry, so adjust as needed!: Add 2 spoonfuls of red curry paste and 2 spoonfuls of green curry paste to the vegetable pan. Follow with a large dash of salt, turmeric, curry powder, ground cumin, and Sriracha.

6 . Drain the Soba noodles and set them aside, turning the burners off. Grab a bowl and assemble your meal!

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