When I have taught friends and family to cook, the first thing I teach them is a Thai curry. Who doesn’t love a good curry right? I’m such a curry fan and my favorite two to cook are Thai or Indian. This is my best Thai curry and it’s super quick, so flavorful and you can use whatever veggies you have on hand.
Thai curry is perfect for meal prepping
Every week I’ve been making a big pot of curry which is perfect for packed lunches or dinner. As the flavor develops over the week curry get better and better. I know some people don’t like to eat leftovers more than once but curry is my exception and I could eat it every second day. If you’re not a fan of leftovers, make this for your friends and share or freeze the left overs for another week. Trust me when I say it’s the best Thai curry you’ll make.
How to choose the right Thai curry paste
It can be quite tough to find the right Thai curry paste if you don’t know what you are searching for. I love visiting a local Asian store and have always had luck finding an authentic Thai curry paste there. Red, Penang or Massaman curry past will work for this recipe. Always be sure to check the ingredients though as many of the curry pastes have shrimp or fish sauce added which you want to avoid to keep this curry vegan.
How to make a curry in less than 30 minutes.
The trick to making a quick curry is to use vegetables and a protein that cook fast. Adding potatoes and big chunks of carrots will slow down your cooking time. If you do plan to use these, chop them into smaller bits so they can cook fast if time is not on your side.
My favorite curry vegetables are: Peppers, broccoli, cauliflower, bringal, mushrooms, onions and edamame. There are so many options!
As for protein I love to use chickpeas, lentils, soy chunks (soy curls), tofu and tempeh. Seitan is also great but I never seem to have enough made on hand when I cook my curries. Add whatever protein you like or leave it out, either way your curry will be delicious.
Creamy Bringal and chickpea Thai curry
For this Thai curry I decided to pair green bell peppers, bringal and chickpeas together. These were all items from my Misfit organic veggie box. The combination worked so well together.
This quick Thai curry is
- Oh so creamy
- High in vitamin C and Manganese
The veggie with the many names
Depending on where you live in the World, bringal might seem like a foreign vegetable term. If you aren’t familiar with the term bringal you might know eggplant or aubergine? All of these are the same vegetable. You get Asian eggplants which are long in shape but they taste the same.
Now onto this delicious best Thai curry!
Be sure to read the tips at the bottom for the best tasting curry possible 🙂
Bringal and chickpea Thai Curry
- 1 medium bringal (Roughly 500g or 1.3lb)
- 1 large green pepper
- 1 medium onion
- 1 can chickpeas
- 1 can coconut milk
- 2 tbsp Thai curry paste of choice
- 2 tbsp peanut butter
- 2 tbsp soy sauce or tamari for Gluten free and soy free
- 1 tsp coconut sugar
- 2 tbsp coconut oil
- 1 cup water (250ml)
- Cut your bringal into slices, lay on a clean towel and sprinkle with salt. Leave for 10 minutes to 'sweat'.
- Dice your onion and cut your green onion into blocks.
- Drain and wash your chickpeas thoroughly. Or keep the aquafaba (liquid from chickpeas) for a tasty dessert.
- Heat the 2 tbsp coconut oil on medium high. Add the diced onions and cook until semi translucent.
- Add 2 tbsp curry paste and stir.
- Add the bringal and fry.
- Add the chickpeas and green pepper to the pot.
- Add the 1 cup water, 2 tbsp soy sauce, 1 tsp coconut sugar and 1 tbsp peanut butter, bring to the boil, reduce heat to medium and cook with lid on pot for 5 minutes.
- Reduce heat to low, add the can of coconut milk and cook for a further 5-10minutes.
If you are a fan of Thai food like me, I hope you give this a try. For another favorite Thai dish, try this Vegan Thai Grapao.
Until next time, happy cooking.