15-Minute Thai Curry For One

If you’re looking for a quick, comforting meal that packs a punch of flavor, look no further than this 15-Minute Thai Curry For One. This recipe is perfect for busy weeknights or a cozy solo dinner. With just a handful of ingredients, you can whip up a vibrant, aromatic curry that warms the soul and satisfies your cravings. Whether you’re using leftover chicken or your favorite vegetables, this dish is not only delicious but also incredibly versatile. Let’s dive into how to create this delightful meal in no time!

Why It Deserves a Spot

The 15-Minute Thai Curry For One is a fantastic addition to your culinary repertoire for several reasons. First, it’s quick—perfect for those nights when you don’t want to spend hours in the kitchen. Second, it’s adaptable; simply swap in whatever vegetables or protein you have on hand. Lastly, it’s packed with rich flavors thanks to the creamy coconut milk and zesty curry paste, making it a satisfying dish that never gets old.

Ingredient List

• 2/3 cup full-fat canned coconut milk – Adds creaminess and depth.
• 1 tbsp green curry paste (or curry paste of choice) – For that spicy, aromatic kick.
• 1 tbsp coconut oil (or avocado oil) – Adds healthy fats and flavor.
• 1 to 2 cups chopped raw vegetables of choice – Choose your favorites like bell peppers, broccoli, or carrots.
• 4 to 6 ounces animal protein of choice – Leftover chicken works great, but feel free to use tofu or shrimp for a different twist.
• 1 green onion – Chopped, for garnish and added freshness.
• 2/3 cup cooked brown rice – To serve as a hearty base.

Tools & Equipment Needed

• Medium saucepan – For cooking the curry.
• Wooden spoon or spatula – For stirring.
• Chopping board and knife – To chop your vegetables and protein.
• Measuring cups and spoons – For precise ingredient measurements.
• Bowl – To serve your delicious curry.

15-Minute Thai Curry For One: Step-by-Step Guide

Step 1: Prepare Your Ingredients

Start by chopping your choice of vegetables and protein into bite-sized pieces. This ensures they cook evenly and quickly in the curry.

Step 2: Heat the Oil

In a medium saucepan, heat the coconut oil over medium heat. Allow it to melt and coat the bottom of the pan.

Step 3: Add the Curry Paste

Once the oil is hot, add the green curry paste. Stir it into the oil for about 30 seconds until it becomes fragrant.

Step 4: Incorporate the Coconut Milk

Pour in the full-fat coconut milk, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.

Step 5: Add Vegetables and Protein

Add your chopped raw vegetables and protein to the saucepan. Stir well to coat everything in the creamy curry sauce. Allow it to simmer for about 5-7 minutes, or until the vegetables are tender and the protein is heated through.

Step 6: Serve Over Rice

Spoon your delicious curry over the cooked brown rice in a bowl.

Step 7: Garnish and Enjoy!

Top with chopped green onions for a fresh burst of flavor. Dig in and enjoy your 15-Minute Thai Curry For One!

Variations by Season

• Spring: Use asparagus, snap peas, and fresh herbs for a light, refreshing twist.
• Summer: Incorporate zucchini, bell peppers, and corn for a colorful, vibrant dish.
• Fall: Add sweet potatoes, carrots, and kale for a hearty, comforting meal.
• Winter: Opt for root vegetables like turnips, parsnips, or even winter squash for a warm, satisfying curry.

Notes on Ingredients

Feel free to customize the vegetables based on what you have in the fridge. This recipe is incredibly forgiving! You can also swap out the protein for plant-based options like chickpeas or tofu if you prefer.

• Coconut Milk: Full-fat coconut milk gives a rich, creamy texture. Light coconut milk can be used for a lower-fat option but may alter the flavor.
• Curry Paste: Green curry paste is traditional, but red or yellow curry paste works wonderfully too. Adjust the amount based on your spice preference.

Make Ahead Like a Pro

This 15-Minute Thai Curry For One can be prepped in advance. Chop your vegetables and protein, and store them in an airtight container in the fridge. When you’re ready to eat, simply heat the oil, add the curry paste and coconut milk, then follow the cooking steps. The curry can also be made in larger batches and stored in the fridge for up to three days, or frozen for up to a month.

Top Questions & Answers

Can I use different types of curry paste?

Absolutely! You can use any type of curry paste you prefer, such as red or yellow curry paste. Just adjust the quantity based on the spice level you enjoy.

What can I use instead of coconut milk?

For a lighter option, you can use almond milk or soy milk. Keep in mind that this will change the flavor and creaminess of the curry.

Is this recipe suitable for meal prep?

Yes! You can easily make this curry in advance. Just store it in an airtight container in the fridge or freeze it for later use.

Can I make this curry vegetarian?

Yes! Simply omit the animal protein and replace it with chickpeas, tofu, or more vegetables for a hearty veggie version.

Final Thoughts

The 15-Minute Thai Curry For One is not just a meal; it’s a celebration of flavors that can be enjoyed any day of the week. With minimal ingredients and a short cooking time, it’s an ideal recipe for those seeking both convenience and taste. So, the next time you find yourself with a busy schedule but a craving for something delicious, remember this quick curry recipe. It’s simple, satisfying, and oh-so-delicious!