Pantry Clean Out Curry Stir Fry
A quick and easy Thai curry stir fry, adaptable for different veggies, proteins and spice levels - make it from anything you have on hand!
Servings 2 -3 servings
Ingredients
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
Instructions
- Heat a pan over medium heat, then add the oil and vegetables. Sautee until softened.
- 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.
- 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.
- Add the leafy greens at the end, stirring for just a minute to wilt slightly.
- Serve in bowls and garnish with all the things!
Notes
* 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.