Put down the take-out menu and save your dollars. Our master formula for homemade curry allows you to plug in different flavor and texture combos to personalize every potful.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

20 mins
25 mins
Max Servings:
6 cups curry


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-qt. Dutch oven heat oil over medium-high heat. Add PROTEIN; cook and stir until browned. Add garlic and ginger; cook and stir 30 seconds. Add CURRY PASTE. Cook 30 seconds more.

  • Add the next four ingredients (through fish sauce) to the pot, whisking to combine. Bring to boiling. Stir in VEGETABLES and bell pepper. Return mixture to boiling; reduce heat and simmer, uncovered, about 10 minutes or until protein is cooked through, vegetables are just tender, and sauce is slightly thickened.

  • Stir in the basil and/or cilantro. Serve with desired SERVE-ALONG and lime wedges.

PROTEIN (choose one)

1 lb. skinless, boneless chicken thighs, cut into 1-inch strips 1 lb. pork tenderloin, cut into 1-inch strips 1 12- to 16-oz. pkg. extra-firm tofu (not silken), cut into 3/4-inch pieces

CURRY PASTE (choose one)

Red curry paste, green curry paste, or yellow curry paste.

VEGETABLES (choose one or more to equal 3 to 4 cups)

Chopped eggplant; small cauliflower florets; small broccoli florets; fresh green beans; trimmed; chopped zucchini; snow peas, trimmed and halved.

SERVE-ALONG (choose one)

Hot cooked white jasmine rice or brown jasmine rice; cooked flat rice noodles; cooked cellophane noodles (bean threads); pita bread or naan.

Shrimp Variation

If desired, 1 lb. peeled and deveined medium shrimp may be used as a protein option. Add shrimp during step 2, after the vegetables have been cooking for 7 minutes. After adding shrimp, continue cooking curry about 3 minutes or until shrimp are opaque.

Nutrition Facts

517 calories; total fat 27g; saturated fat 15g; polyunsaturated fat 3g; monounsaturated fat 6g; cholesterol 108mg; sodium 1070mg; potassium 386mg; carbohydrates 45g; fiber 5g; sugar 7g; protein 21g; trans fatty acid 0g; vitamin a 870IU; vitamin c 24mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 25mcg; vitamin b12 0mcg; calcium 37mg; iron 2mg.