If you’ve been here a while, you know my *not-s0-casual* obsession with Thai food. Especially my obsession with Red Curry Coconut Shrimp Soup, my recreation of one of my favorite restaurant recipes of ALL TIME. I know I exaggerate sometimes, but this is not one of those times. I’ve literally never ordered anything different from that restaurant but this soup. This Easiest Thai Red Curry with Beef & Kale is basically a no-fail, easy peasy, 5-minute version of my favorite soup. Because sometimes, ain’t nobody got time (or pantry ingredients) to throw together a complicated soup, no matter how delicious it may be. And to be honest? This sauce is preeeeetty close to it’s counterpart.
Serve it any way you want. Make the sauce first, and while it’s simmering away, fix your protein and veggies of choice. Keep those minimal on the seasoning (maybe just a little salt, pepper and garlic) because the sauce will carry all the flavor you need.
Some epically delicious combo ideas with this Easiest Thai Red Curry sauce? Well, let’s see…
- Ground beef (or turkey) + kale
- Shrimp, cauliflower rice + broccoli
- Chicken, peppers and scallions
- Chicken + sautéed cabbage
- Shrimp, snap peas and carrots
And those are just the ones I’ve tried. You could also add in some rice, rice noodles, or quinoa as a base, I bet sweet potatoes would be freaking amazing, and preeeetty much any vegetable you want would be awesome in here.
Want to dress it up? Try these topping ideas on for size:
- Fresh chopped cilantro
- Chopped scallions
- Squeeze of lime juice
- Coconut aminos
- Sesame seeds
- Chopped (or toasted!) almonds or cashews
But really. The delicious possibilities are endless, promise. Brb I’m just going to make about five more batches of this because I cannot stop slurping it down. It’s fiiiiine.
- for the sauce
- 1 cup coconut milk
- 3 Tbsp thai red curry paste
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp coconut oil
- 1 lb 90% ground beef
- 1 bunch Organic kale, chopped
- 3 Tbsp coconut aminos
- 1 tsp fish sauce
- salt and pepper, to taste
- Heat up the coconut milk, red curry paste, 1 tsp garlic, and ginger in a medium soup pan. Stir until all the clumps are gone, and and let it simmer for about 10-15 minutes.
- Meanwhile, in a medium-sized skillet, prepare your protein and veggies: heat 1 Tbsp coconut oil. Once hot, add the remaining garlic and ground beef, season with a pinch of salt and pepper, and break it up with a wooden spoon.
- When it’s almost cooked through (about 5 minutes), add the chopped kale, coconut aminos and fish sauce and pop a top on so it slightly wilts (about 2-3 minutes).
- Pour the curry sauce over the top and serve!