Thai-ish Weeknight Curry

This creamy, comforting dish is the perfect pick-me-up on low-energy weeknights

Total Time30

Keyword: Dairy-Free (or can be), Fish & Seafood, Gluten-Free (or can be), Low-Carb or Keto, Meat & Chicken, Quick & Easy, Soups & Stews

Servings: servings

Calories: 466kcal

1 tbsp olive oil or coconut oil
1 large yellow onion diced
14 oz coconut milk full-fat
2 cups chicken bone broth or vegetable broth; add more if desired -- some like their curry thick, others like it soupy
2 tbsp fish sauce my favorite is Red Boat; click here for a list of veg(etari)an fish sauce alternatives
1-2 tbsp massaman curry paste mild but packed with fragrant flavor; my favorite brand is Mae Ploy – available at Asian supermarkets or online
1 tbsp red curry paste optional (if you like a bit of spice); I like Mae Ploy's red curry paste
8 oz sweet potato or 2 med-lge carrots; peeled & cut into ¾-inch cubes
1½ lb shrimp, shrimp, peeled, tail-on. ALTERNATIVELY: 1½ lbs boneless, skinless chicken thigh or breast crosswise into ¼-inch slices OR 1½ lbs raw, cubed salmon OR 1 lb cubed tofu (I recommend Trader Joe's high-protein tofu)
1 large red bell pepper seeded and cut into ¾-inch dice
8 oz cremini mushrooms sliced
1 cup snow peas or sugar snap peas
1 small can bamboo shoots drained
1 tbsp tomato paste or fresh lime juice
6 oz rice noodles optional; cooked according to package instructions
½ cup Thai basil or cilantro coarsely chopped; save a few leaves for garnish
¼ cup roasted peanuts coarsely chopped
1 lime thinly sliced, as garnish
2 tsp sesame seeds as garnish

In a large pot with a heavy bottom, warm the oil and saute the onion for 5-6 minutes until it starts to turn translucent. Add the curry paste(s) and mix into the onions.
Add the coconut milk, chicken bone broth, and fish sauce and bring to a boil over medium-high heat. Add sweet potato cubes and simmer, covered, until almost soft, 6-8 minutes. (To speed up the dish, you can omit the sweet potato.)
Add pepper, mushrooms and snow peas/sugar snap peas to the pot, cover and simmer, stirring occasionally, until tender (about 5 minutes). Now add your protein of choice and cook for another 2-3 minutes (shrimp) or 4-5 minutes (thinly sliced chicken) until cooked through.
Stir in tomato paste or lime juice (whichever using) and chopped herbs. Season with salt or fish sauce as desired. Add cooked rice noodles (if using); these should ideally be hot (if not, reheat briefly in the microwave or in a bowl of just-boiled water).
Ladle into bowls and garnish each bowl with lime slices, chopped peanuts, Thai basil and/or cilantro.
Stored in an airtight container this keeps for 4-5 days in the fridge; freezes well. Well suited for meal prep.