Growing up, my family would make curry here and there and when I would go out to Thai restaurants and order any, my father would always tell me it was soo easy to make and that he could teach me. Though I think he meant that he thought it was one of those things in […]
Growing up, my family would make curry here and there and when I would go out to Thai restaurants and order any, my father would always tell me it was soo easy to make and that he could teach me.
Though I think he meant that he thought it was one of those things in our culture that was TOO easy to make, and that it was kind of self-explanatory haha!
Further down the line, I made it for myself handfuls of time and FINALLY FINALLY I recorded my general how-to. Though it is so versatile and the vegetables can be swapped, protein can be added, different curry pastes can be used, and so on and so forth.
In other words, there is no ultimate “right way” to make this flavorful dish (as long as you don’t bastardize it by neglecting key asian ingredients haha)!
“Just as food absorbs the flavor of spices, it absorbs the attitude of those who cook and serve it.”— Unknown
Thai-Inspired Basil Curry (Vegan)
2 cups butternut squash, peeled and cubed into 1 inch pieces
2 tablespoons avocado oil (or vegetable oil of preference)
1 cup yellow onion, peeled and diced
1 cup sweet peppers, stems removed and diced
1 tablespoon ginger, minced
3 large cloves garlic, minced
1 1/2 cups coconut milk
2 cups vegetable stock
1 tsp black pepper (or white pepper)
1 tablespoon green curry paste
1 tablespoon soy sauce or coconut aminos
1 tablespoon vegan fish sauce
2 limes
1 cup fresh basil leaves
Add oil to a large pan and bring it to medium heat. Once warm, add the butternut squash and cook for 9-12 minutes, stirring occasionally, until squash begins to soften.
Add onions and peppers. Cook for an additional 6-9 minutes or until the pieces soften and start to brown.
Add the garlic and ginger, then coconut milk, black pepper, green curry paste, “fish” sauce, and soy sauce. Squeeze in the juice of limes and stir until combined. Taste and adjust seasonings to preference. Stir and cook for another 3 minutes.
Next, fold in the basil leaves, cover the pot with a lid, reduce the heat to medium-low, and simmer for 10-15 more minutes.
When ready, turn off heat. Give another stir, then serve as is or with rice, and (optional) garnish with chopped peanuts, cilantro, scallions, fried shallots and lime wedges. Enjoy!
