This Thai coconut curry is a veggie-forward dish that is both delicious and satisfying. I didn’t do the exact math, but I think it comes out to $3 or less per serving, so you can eat this and still afford your rent. This curry is chock full of fiber and vitamins/minerals, has good-for-you complex carbs from the sweet potato and butternut squash, boasts healthy fats from the coconut milk, and has some spice to keep your libido kicking. If you want to amp up the protein, add some lentils to simmer in the liquid or cook them separately.
Here are some tips to get you started on this dish.
Butternut Squash: If peeling and cutting a butternut squash is too laborious for you, many supermarkets now sell pre-cut butternut squash. Or, you could substitute more sweet potatoes or a different type of squash, like kabocha or acorn squash.
Chile peppers: If spicy food gives you mudbutt or you can’t otherwise tolerate spicy food, you can omit the chili peppers or at least remove all of the seeds. Spicy fanatics, leave in most of the seeds.
Coconut Aminos: coconut aminos are a soy-free, gluten-free substitute for soy sauce. If you can tolerate soy or don’t feel like purchasing coconut aminos, feel free to use soy sauce instead.
Coconut sugar: the sugar balances out the heat and creaminess of the dish, but it is optional and can be omitted or replaced with a few tablespoons of unsweetened apple juice for those watching their sugar or doing the Whole30 challenge.
Curry paste: pick your paste of choice and whichever color you prefer. I typically use Thai Kitchen green curry paste because there are no artificial ingredients or added sugar and green curry is my favorite type of curry.
Ginger: to easily mince fresh ginger, try using a microplane or peep one of the tips from The Kitchn.
Portions: This makes quite a lot of curry, so cut the recipe in half if you don’t want leftovers. But why wouldn’t you want leftovers? This meal is amazeballs.
Serve with: Delicious served with white rice, brown rice, quinoa, millet, or cauliflower rice.
Thai Coconut Curry
Paleo, Vegan, Gluten Free
- 3 large sweet potatoes, peeled and chopped roughly
- 1 butternut squash, peeled and chopped roughly
- Coconut oil, avocado oil, or olive oil for roasting
- Salt and pepper for roasting
- 2 tablespoons of coconut oil
- 2 large onions, chopped
- 6 garlic cloves, minced
- 1 tablespoon of fresh ginger, minced
- 4-5 Thai/Bird’s eye chili peppers, split open
- 4 tablespoons of curry paste
- ½ teaspoon of ground turmeric, or ½ tablespoon of fresh, minced turmeric
- 2 cups of canned coconut milk
- 1 tablespoon of coconut sugar (optional)
- 2 tablespoons of Sambal Oelek chili paste
- 1 ½ tablespoons of coconut aminos
- Salt and freshly cracked black pepper to taste
- 24-32 ounces of frozen vegetables (I used a bag of tri-colored peppers and a bag of broccoli)
- Lime juice
- Toppings: scallions, cilantro, avocado, purple cabbage, sesame seeds
- Preheat oven to 425 °F. Line baking trays with aluminum foil. Toss chopped sweet potatoes and butternut squash with oil of choice and season with plenty of salt and pepper. Roast in preheated oven for 30 minutes until browned, flipping the veggies halfway through cooking.
- Heat 2 tablespoons of coconut oil over medium heat in a large Dutch oven. Add the onions and cook for a few minutes. Then, add garlic and ginger. Cook until onions are softened, approximately 8-10 minutes. During the last minute or two of cooking, add the chile peppers.
- Then, add curry paste and turmeric. Stir and cook for 1-2 minutes.
- Add coconut milk, coconut sugar, coconut aminos, Sambal Oelek, black pepper, roasted sweet potatoes and butternut squash, and frozen veggies. Stir and give it a taste. Add salt accordingly.
- Increase the heat and bring the curry to a boil. Once boiling, reduce the heat to medium-low or low to maintain a simmer. Let simmer for 15 minutes until the veggies are warmed through and the flavors have nicely melded.
- Finish with a few squeezes of fresh lime juice and top with desired toppings.