We live in a very small town and the closest Thai restaurant is about an hour away. Our other takeout options are slim and not very good (though we otherwise love where we live!) so I try to make some of our favorite takeout dishes at home from time to time. Green curry is my go-to order when we do get out to a Thai restaurant and I usually share it with L. And while I love it when someone else cooks it for me—and cleans up the rice that my toddler inevitably spills all over the floor—it’s actually incredibly easy to make a mild version at home. Plus, pairing more unfamiliar flavors like curry with more recognizable foods like rice and peas is a less intimidating for the little ones to try new things at the table.
You can make this recipe with green or red curry paste, depending on which you like better. You’ll need to pick up a little jar of the paste—available in the Asian aisle of most grocery stores or big box stores like Target or Walmart; the most common brand is Thai Kitchen—and a can of light coconut milk. The amount of curry paste that you add really depends on personal preference, so start with a little and add more until it tastes the way you like it. And don’t skip the lime juice since it adds a much needed brightness to the rest of the sauce ingredients.
Serve it up in a bowl or with the components separated out depending on your kiddo. (Either way, mine usually eats all the peas and cauliflower and leaves the carrots!) We adults like ours topped with chopped peanuts and sriracha, so garnish how you like!
Easy Thai Green Curry with Vegetables
Add cubes of chicken, shrimp, or tofu to this dish if you want to boost the protein. We like this meal with chopped peanuts, and for the adults, sriracha for added kick.
Serves about 4
1 tablespoon canola or other neutral oil
1/2 cup onion (about 1 small), chopped
1 cup carrots (about 4 small), chopped
2 cups cauliflower, chopped
2 cups frozen peas
2-4 tablespoons green curry paste
1 can light coconut milk
1/4 cup chicken or vegetable broth
1-2 tablespoons lime juice
1 teaspoon fish sauce (optional)
Rice or rice noodles (cut noodles into small pieces with kitchen shears for little ones)
1. Heat the oil over medium in a large skillet. Add the onion, carrots, and cauliflower and cook for 6-8 minutes or until starting to soften, stirring often.
2. Add the peas, curry paste, coconut milk, and broth and stir. Bring to a simmer to warm through and heat up the peas. Stir in the lime juice and fish sauce, if using. Serve warm over rice or noodles.
Change up the vegetables—use broccoli instead of cauliflower, sweet potato instead of carrots, corn instead of peas.
Puree the veggie mixture, stir in some cooked and softened rice, and serve in a pouch.
Use red curry paste instead of green if you prefer.