THAI CURRIES

Image created using **Photograph of a Bowl of Red Thai Curry** by **Sharon Ang**, **Photograph of a Bowl of Green Thai Curry** by **ปภาวาริน เกตุวิไล**, and a **Photograph of a Bowl of Yellow Thai Curry** by **-Rita-👩‍🍳 und 📷 mit ❤** . All Photographs from **Pixabay**

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.

I love making Thai curries, but 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.

These recipes have a lot going for them. Besides being very tasty, they are also easy to make. No long simmer times needed. Just combine the ingredients in a bowl, stir, heat, and serve.

Since these curry recipes contain anti-inflammatory foods, they are also welcome additions to my beneficial diet. Those anti-inflammatory foods being Avocados, Black Beans, Carrots, Green Peas, Lime Juice, Peanuts and Pumpkin.

Like many people, I use prepared Thai curry pastes to make my curries. Besides being helpful cooking shortcuts, the pastes contain the more potent anti-inflammatory foods, such as Chile Peppers, Shallots (ie. a type of Onion) and Galangal (ie.Ginger‘s cousin).

First, 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

**Photograph of a Bowl of Red Thai Coconut Curry** by **Sharon Ang** from **Pixabay**

This recipe can work with any Thai curry paste and there are so many tasty options. Maesri’s Red 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.

This basic Thai curry recipe can be made vegan by replacing the chicken bouillon with a vegan bouillon and replacing the fish sauce/soy sauce with coconut aminos.

And 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
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.

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.

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.

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 single serving soups.

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”