Curry is surprisingly easy to make and you can basically throw whatever you have on hand into the dish. It is a really easy recipe to make and customize.
I’ve been making the same basic curry recipe for 7 years now. Initially it was my friend Melany that turned me on to curry. She made a pineapple curry that was amazing. I got the recipe from her and have used the basic elements of it to make whatever curry I’m in the mood for.
I buy the large tubs of curry paste sold at Cash and Carry because this is the cheapest place I’ve found it so far. I do not know the differences between red, green, and yellow curry and have used them all. In my opinion they all taste basically the same, so make this recipe with whatever curry paste you have on hand.
As far as what vegetables or fruits to use I’ve used a bunch, including bell pepper, onion, pineapple, tomatoes, grapes, sweet potatoes, potatoes, and eggplant.
2 cans coconut milk
2 tbsp curry paste
2 tbsp brown sugar
1 pound of cooked meat (I use chicken)
1 small can of bamboo shoots, drained (optional)
2 cups of vegetables and/or fruit
1/4 cup fresh basil
1-2 tbsp of fish sauce
In a large pan, stir together the coconut milk and curry paste. Bring to a simmer. Then add the rest the ingredients. Let simmer for at least 5 minutes. Serve over rice.
If you want noodles in it throw in some already cooked rice noodles.