This Thai Bean Curry could possibly be one of the easiest curry’s I’ve created. It requires less than 10 ingredients and only takes 30 minutes to make. The only spice you need is a good quality curry powder. My mum actually came home from Vietnam a year ago with the most amazing curry powders and graham masala that I’m hooked on good quality powders now. I recommend looking at your local Indian spice shop or Asian supermarkets they usually have the more legit stuff. I’ve actually been making my own curry powders lately which creates possibly my all time favourite smell.
Curry is possibly one of the most cooked meals in out household. I grew up with a huge variety of homemade curry’s (my mum swears she was Indian in a past life.) As a result I cant help but make curry recipes from scratch. I kind of accidentally created this Thai bean curry out of pure laziness one night so if you’re a lazy chef like myself this is definitely worth making. I also created another curry recipe last week which uses noodles that you can find here.
The two ingredient flatbreads were inspired by watching Jamie Olivers son Buddy, make a simple two ingredient flat bread and I thought why not try made a dairy free alternative. All you need is flour and coconut yogurt and it becomes the perfect dunking utensil for the Thai Curry.
Not gonna lie, every time I make these Asian inspired dish’s it makes me think where would I be in the world right now if this whole pandemic thing didn’t happen. This week I was meant to be in the Mentawais – and if you don’t know where that is, it’s one of Indonesias best surfing destinations with white sand beaches and bright blue water.. So while we can’t travel I’m just gonna keep pretending I’m somewhere in Southeast Asia amazing by making amazing Asian inspired food.
1 onion diced
1cm finely chopped ginger
3 tbsp curry powder
2 sweet potatoes, cubed
1/2 a head of cauliflower, chopped
1 capsicum, chopped
600ml of canned coconut milk
1 x 400g can of kidney beans
2 kafir lime leafs
Juice from 2 limes
For the Flat Bread
2 cups flour (I use wholemeal)
1 cup coconut yogurt
To make the curry add your onion to a pan with a bit of olive oil and cook for 2 minutes until the onion is translucent.
Add your ginger and curry powder to the pan then add your vegetables and stir though making sure everything is coated with the curry powder.
Add your coconut milk along with the beans, kafir lime leaves and lime juice and leave to simmer until the sweet potato is soft.
To make the bread add the flour and coconut yogurt to a bowl and mix together. Use your hands to knead the dough for 2 minutes until well combined. Chop the dough into quarters and roll out with your hands or a rolling pin.
Add the dough to a hot pan with a bit of olive oil and cook until browned on each side.
Serve with rice, coriander and fresh chilli.
Notes: Feel free to add or replace the veggies with anything you have in your fridge. Eg. potatoes, broccoli, carrots and boy choy would all taste delicious.
Have fun and enjoy