Pantry Clean Out Curry Stir Fry
Prep time
Cook time
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A quick and easy Thai curry stir fry, adaptable for different veggies, proteins and spice levels - make it from anything you have on hand!
Serves: 2-3 servings
Curry Ingredients
  • 1 teaspoon oil (for sauteeing)
  • 2-3 cups of mixed vegetables (onions, garlic, carrot, squash, potatoes)
  • 1-2 Tablespoons Thai curry paste*
  • 1 cup rice or other grain (bulgur, wheatberries)
  • 1 cup leafy greens (kale or spinach work great)
  • Coconut milk
Optional Garnishes
  • Crushed peanuts
  • Chopped cashews
  • Scallions
  • Sesame seeds
  • Cilantro
  1. Heat a pan over medium heat, then add the oil and vegetables. Sautee until softened.
  2. Add in the curry paste and stir to combine evenly. It may be a little lumpy, but will even out later when you add the milk and rice.
  3. Mix in the rice and coconut milk. A small amount of coconut milk works well for flavor, while more (~ 1 cup) will result in more of a soup-y stir fry). Heat everything until warm and evenly cooked.
  4. Add the leafy greens at the end, stirring for just a minute to wilt slightly.
  5. Serve in bowls and garnish with all the things!
* The green curry paste shown above is pretty spicy so I used about 1 big Tablespoon. I find that some other curry pastes require more for more quantity for added flavor.
Recipe by French Pressed Kitchen at