Weeknight Meal-Thai Curry

Recently a friend shared  a simple recipe of Thai curry …she did not remember the  exact source , but, said that it could be from “Better home and Gardens”.  The ingredients are easy to find and the recipe is quick to make , before you know it , you will be enjoying a hot bowl of curry with rice, rich and filling, just a little bit spicy and a lot of delicious.
 Having been  adapted into different cuisines, over the years, curry, has varied tastes and colors. No matter what spices you mix together - it’s always guaranteed to  be exotic and aromatic!!


Ingredients: Serves 2-3

Cauliflower florets: 3 cups

Unsweetened coconut milk: 14oz

Vegetable broth: 14oz

Curry power: 1and ½ tbsp (2 for more spicy)

Cilantro: chopped 1/4th cup

Other vegetables: carrots, baby peas, beans, baby bok choy : 2 cups

Spring onions: for garnish

In a Dutch oven / heavy bottomed pan,  combine coconut milk, cauliflower, broth, cilantro and curry powder. Bring to a boil, reduce heat to medium low. Simmer covered for 10 minutes or till cauliflower is tender. Stir in vegetable blend. (You could use frozen stir fry vegetable blend)Cook uncovered, season with salt. Serve with hot sticky rice and some peanut sauce and chili garlic sauce on the side.

Now if you want to make  thai soup…all you need to do is add some more vegetable stock and serve it with some pita wedges toasted in the oven with olive oil and a sprinkle of curry powder and chopped cilantro. ….you can’t resist this one!!!


Curry Powder blend: from Food Network – Alton Brown

• 2 tablespoons whole cumin seeds, toasted

• 2 tablespoons whole cardamom seeds, toasted

• 2 tablespoons whole coriander seeds, toasted

• 1/4 cup ground turmeric

• 1 tablespoon dry mustard

• 1 teaspoon cayenne

Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.