A Versatile Curry Recipe

If you want a healthy, tasty meal but need to cook with what's already in the fridge, Ann-Kristin Afflerbach has you covered. Use this versatile curry recipe with vegetables that need to be used up!


Curries are my favourite dishes. You can make them as simple or as exciting, as plain or as spicy as you want, all in one pot. You can make a curry when you are in a hurry, prepare it for the next day, or make it when you need a healthy comfort food. 

I want to share with you my favourite basic curry recipe that works with any vegetable you might have left over!

 Photographer: Ann-Kristin Afflerbach

Photographer: Ann-Kristin Afflerbach

Ingredients

Serves Four

  • 2-3 spring onions (alternatively, one small onion)
  • oil
  • 1-3 tsp Thai curry paste (I prefer green, but any paste is fine)
  • 1 can coconut milk
  • 500 mL hot water
  • 3-4 kaffir lime leaves (*this is what makes the big difference!)
  • around 350 g vegetables of your choice (I like to use green beans, peas, broccoli, and bell peppers)
  • 2-3 Tbsp soy sauce 
  • 2 Tbsp lime juice
  • 1 tsp brown sugar
  • bean sprouts
  • some crushed nuts (like cashews, peanuts, etc.)
  • coriander

Method

  1. Chop the onion. Heat some oil in a pot, preferably a wok. Fry the onion for a few minutes, then add the curry paste. Fry together for another minute.
  2. Add the coconut milk and water. Add the kaffir lime leaves and wait until it boils.
  3. When it boils, add your vegetables. Let it simmer for about 10 minutes at medium heat, or until all the vegetables are soft.
  4. Add soy sauce, lime juice, sugar to taste. Add the bean sprouts before serving so that they get warm. 
  5. Remove kaffir lime leaves. Sprinkle with nuts and coriander, and serve with rice.

The recipe can easily be modified: you could add chicken or beef, some fish sauce or just leave it plain with only peas and green beans.