Curries are a staple of Thai cuisine.
Very spicy. I love the burn and the wonderful euphoric feeling they give me whenever I indulge in a bowl.
That wonderful feeling, of course, comes from the super anti-inflammatory foods in the curry.
Like many people, I use prepared Thai curry pastes to make my curries, which contain the more potent anti-inflammatory foods, such as Chile Peppers, Shallots (ie. a type of Onion) and Galangal (ie.Ginger‘s cousin). Other anti-inflammatory ingredients commonly used in authentic Thai curries are, of course, Lime Juice, Fish Sauce, and Cilantro. I then like to add even more anti-inflammatory foods into my curries such as Avocados, Black Beans, Carrots, Green Peas, Peanuts, and Pumpkin. So rich in anti-inflammatory foods, these curries are welcome additions to my beneficial diet. They are amazing.
SINGLE SERVING
While I love making Thai curries, making a big pot of curry is to much for me with my disabilities. So, I created single serving versions, which are easier to manage. They are easy to make. No long simmer times needed. Just combine the ingredients in a bowl, stir, heat, and serve.
First off, I created a basic Thai curry.
BASIC THAI CURRY
INGREDIENTS
- 1 CUP WATER
- 1/3 CUP COCONUT MILK
- 2 TEASPOONS THAI CURRY PASTE OF CHOICE
- 2 TEASPOONS LIME JUICE
- 2 TEASPOONS SWEETENER OF CHOICE
- 1 TEASPOON GRANULATED CHICKEN BOUILLON
- 1 TEASPOON FISH SAUCE OR SOY SAUCE
- 1 TEASPOON MINCED CILANTRO
- SALT OF CHOICE, TO TASTE
This recipe can work with any Thai curry paste and there are so many tasty options. Maesri’s Red Thai Curry Paste is my favorite.
And just because I use specific brands, doesn’t mean you have to. Feel free to try other brands. I’m only sharing the ingredients I use. I am not being paid to endorse anything.
These Thai curry recipes can also be made vegan by replacing the chicken bouillon with a vegan bouillon and replacing the fish sauce/soy sauce with coconut aminos.
Since I love having options, I created several variations on the basic Thai curry recipe.
THAI AVOCADO CURRY
INGREDIENTS
- 2/3 CUP WATER
- 1/3 CUP AVOCADO PULP OR MASH
- 1/3 CUP COCONUT MILK
- 2 TEASPOONS GREEN THAI CURRY PASTE
- 2 TEASPOONS LIME JUICE
- 2 TEASPOONS SWEETENER OF CHOICE
- 1 TEASPOON GRANULATED CHICKEN BOUILLON
- 1 TEASPOON FISH SAUCE OR SOY SAUCE
- 1 TEASPOON MINCED CILANTRO
- SALT OF CHOICE, TO TASTE
*To achieve a good consistency, I mix the Avocado pulp with just the milk first. This helps loosen up the pulp. Heating up the milk helps…so does a quick turn in a mini-blender.
THAI BLACK BEAN CURRY
INGREDIENTS
- 2/3 CUP WATER
- 1/3 CUP REFRIED BLACK BEANS
- 1/3 CUP COCONUT MILK
- 2 TEASPOONS RED THAI CURRY PASTE
- 2 TEASPOONS LIME JUICE
- 2 TEASPOONS SWEETENER OF CHOICE
- 1 TEASPOON GRANULATED CHICKEN BOUILLON
- 1 TEASPOON FISH SAUCE OR SOY SAUCE
- 1 TEASPOON MINCED CILANTRO
- SALT OF CHOICE, TO TASTE
*To achieve a good consistency, I mix the refried beans with just the milk first. This helps loosen up the beans. Heating up the milk helps…so does a quick turn in a mini-blender.
THAI CARROT CURRY
INGREDIENTS
- 1/2 CUP WATER
- 1/2 CUP CARROT BABY FOOD
- 1/3 CUP COCONUT MILK
- 2 TEASPOONS RED THAI CURRY PASTE
- 2 TEASPOONS LIME JUICE
- 2 TEASPOONS SWEETENER OF CHOICE
- 1 TEASPOON GRANULATED CHICKEN BOUILLON
- 1 TEASPOON FISH SAUCE OR SOY SAUCE
- 1 TEASPOON MINCED CILANTRO
- SALT OF CHOICE, TO TASTE
THAI GREEN PEA CURRY
INGREDIENTS
- 1/2 CUP WATER
- 1/2 CUP GREEN PEA BABY FOOD
- 1/3 CUP COCONUT MILK
- 2 TEASPOONS GREEN THAI CURRY PASTE
- 2 TEASPOONS LIME JUICE
- 2 TEASPOONS SWEETENER OF CHOICE
- 1 TEASPOON GRANULATED CHICKEN BOUILLON
- 1 TEASPOON FISH SAUCE OR SOY SAUCE
- 1 TEASPOON MINCED CILANTRO
- SALT OF CHOICE, TO TASTE
THAI PEANUT CURRY
INGREDIENTS
- 1 CUP WATER
- 1/3 CUP COCONUT MILK
- 1/4 CUP PEANUT BUTTER POWDER **NO SUGAR**
- 2 TEASPOONS RED THAI CURRY PASTE
- 2 TEASPOONS LIME JUICE
- 2 TEASPOONS SWEETENER OF CHOICE
- 1 TEASPOON GRANULATED CHICKEN BOUILLON
- 1 TEASPOON FISH SAUCE OR SOY SAUCE
- 1 TEASPOON MINCED CILANTRO
- SALT OF CHOICE, TO TASTE
THAI POTATO CURRY
INGREDIENTS
- 1 CUP WATER
- 1/3 CUP COCONUT MILK
- 1/4 CUP DRY INSTANT MASHED POTATOES
- 2 TEASPOONS YELLOW THAI CURRY PASTE
- 2 TEASPOONS LIME JUICE
- 2 TEASPOONS SWEETENER OF CHOICE
- 1 TEASPOON GRANULATED CHICKEN BOUILLON
- 1 TEASPOON FISH SAUCE OR SOY SAUCE
- 1 TEASPOON MINCED CILANTRO
- SALT OF CHOICE, TO TASTE
*To achieve a good consistency, I reconstitute the dry instant mashed potatoes first using just the milk. Heating up the milk helps…so does a quick turn in a mini-blender.
*The instant mashed potatoes can also be replaced with mashed cauliflower, for a soup with less carbs.
THAI PUMPKIN CURRY
INGREDIENTS
- 1/2 CUP WATER
- 1/2 CUP PUMPKIN BABY FOOD
- 1/3 CUP COCONUT MILK
- 2 TEASPOONS RED THAI CURRY PASTE
- 2 TEASPOONS LIME JUICE
- 2 TEASPOONS SWEETENER OF CHOICE
- 1 TEASPOON GRANULATED CHICKEN BOUILLON
- 1 TEASPOON FISH SAUCE OR SOY SAUCE
- 1 TEASPOON MINCED CILANTRO
- SALT OF CHOICE, TO TASTE
These recipes yield roughly between 1 1/3 and 1 1/2 cups of curry, leaving lots of room in a 4-cup bowl for additional proteins, vegetables, and noodles.
My additions are usually Konjac Noodles, as well as pre-cooked frozen proteins, like Meatballs, and frozen vegetables like Broccoli, Okra, Carrots, and Edamame. My sweetener of choice is always Xylitol and, if needed, Miso in lieu of salt.
Feel free to tweak the recipes to your tastes and enjoy whatever additions you want.
Even though Thai curries are technically not soups, I tend to treat them like soups and therefore have grouped them in with my soup recipes.
I love these curries and I hope you do too. Feel free to check out my other recipes.
Happy Cooking, Happy Living.
-Jen, aka. “Power Chair Dorothy”
Not in Kansas Anymore 