Thai creamy vegetable curry

Adapted from the Night+Market cookbook.

The veggies

• ~4 cups of bite sized tasty veggies (I usually overshoot this by quite a bit. It’s still good.)

Undercook them slightly, so that they can finish in the sauce. Cook all the veggies in the style you prefer – blanching, sauteeing, and roasting are all on the table, depending on what is easy for the you and makes it taste good. We especially like leafy greens, squash/sweet potatoes, onions, mushrooms… but really, it’s all good. Can include proteins, too, if you’re into that, though for tofu I bake it as crispy as I want it and add at the end.

The sauce

• 20 oz coconut milk (That’s 1.5 cans. 1 is OK too, just less creamy – you’re adding broth, so you can make up volume)
• ~2 tbsp (to taste) curry paste (typically green or yellow. I’ve done this with indian curry pastes too, though, and it’s still nice. Might want to omit/switch up the tumeric if you go for something different.)
• 1 tbsp brown sugar (or coconut or palm… white is also ok)
• 3 tbsp fish sauce
• 1 tbsp tumeric (ground/grated)
• up to 1 c broth (I usually use 1/2 cup or less)
• 1/3 c fresh ginger (shredded)

Bring the coconut milk to a simmer and dissolve in everything except for the ginger. Add broth to thin to the desired thickness. Once the veggies are ready, add them along with the ginger. Cook until everything is warm and at the doneness you want.