Thai curry is always a tricky thing. I've tried dozens of times to make it at home just like the Asian version, but I've never been successful. At the same time, I always wanted to make it a little healthier so it's not quite as calorie-packed as usual.
And finally, I found a great recipe that I tweaked a bit to suit my needs. It's a bit lower in calories and also a bit more time-efficient.
Who can say no to that?
As is often the case, I got my inspiration from the Kitchen Stories app. I can only recommend it again and again because it has something for everyone, is aesthetically pleasing, and provides new inspiration every day.
For 4 servings you need:
1 onion
1 clove of garlic
1 tbsp ginger (fresh)
200 g Hokkaido pumpkin (also available frozen)
250g frozen Asian vegetables
300 g sweet potatoes
1 tbsp olive oil
1 tbsp tomato paste
1 tsp curry powder
1 tbsp curry paste
250 ml coconut milk
250 ml Adez coconut drink
20 g mint
20 g basil
80 g cashew nuts
1 lime (juice)
Salt
pepper
chili flakes
Preparation:
- Finely dice the onion and chop the garlic. Peel the ginger and finely chop it. Next, dice the pumpkin. Peel the sweet potatoes and cut them into equal-sized cubes.
- Heat olive oil in a pan over medium heat. Sauté the onions, garlic, and ginger for about 1 minute. Next, add the sweet potato and pumpkin cubes, along with the Asian vegetables. Add tomato paste, curry powder, and curry paste. Season with salt, pepper, and chili flakes to taste. Sauté for another 3-5 minutes.
- Add the coconut milk and coconut milk to the pan and stir well. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes until everything is cooked through.
- Add cashew nuts to the pan and stir well.
- Roughly chop the mint and basil. Squeeze the lime juice and add it to the pan. Gently stir in the mint and basil. Serve with rice or bulgur and enjoy.
Tip: I crushed some sweet potato cubes at the end to make the curry a little creamier.
And done. Child's play. And I mean it, this curry will knock your socks off 😋
Feel free to leave me a heart next to this recipe if you would like more inspiration like this.
