Thai curry

This is how we make Thai curry at our home. It's always an easy, fast, and nutritional meal that will keep you full for days.

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Step 1

1. Prepare the jasmine rice. Wash it until the water is clear, then cook it in the rice cooker or on the stove. Any type of short or medium grain rice is also fine. It will take about 60 minutes for the rice to cook so start this first.

Step 2

2. Cut up the vegetables - sweet potato, onion, and carrots. I like extra carrots in mine so cut up more if you like. You will need a big knife to cut the sweet potato.

Step 3

3. Cut up the chicken thighs into bite sized pieces or use another type of meat. Use tofu or omit meat if you're vegetarian.

Step 4

4. Follow the instructions on the can of Maesri curry paste. It will say to add x amount of coconut milk, and you will find that you do not have exactly that amount of coconut milk or you're forced to open another can. Don't worry. You can substitute by adding a little bit of water instead or you can just add two fulls cans of the coconut milk. But coconut milk is not cheap, so I like to just add water.

Step 5

As an example, it will say to first stir-fry the can of curry paste with some coconut milk for a short time. Then, add the meat and coat it in the sauce. Then, add the vegetables and the rest of the coconut milk + water. Bring to a boil and let it simmer for about 15 minutes or until the vegetables are softened. Taste it and adjust the amount of liquid to your preference. Add peas if desired. Let it cook for a minute or two. Add peanuts if making masaman. Finally, put the cooked rice in a bowl and pour your curry dinner on top. All done. Soo delicious. 😋