Here is Adam’s most basic curry recipe, endless variations of which are eaten at our house every week.  This feeds about 3-4 adults.

Required ingredients:
-1 can coconut milk (full fat, don’t bother with the light crap)
-1 T. red or green curry paste or yellow curry powder (more or less, to taste)
-1 T. brown sugar
-1 tsp. tamari or soy sauce

Other ingredients (pick and choose):
-1 onion, sliced vertically
-About 1/2 lb – 1 lb vegetables, such as green beans, peas, broccolli, cauliflower, potatoes, carrots, or whatever you have on hand
-About 1 c. of some source of protein, such as beans (garbanzos are good), leftover chicken, hard-boiled eggs (sliced in half) or fried tofu, seitan, etc.
– red pepper flakes (especially if you use curry powder, as it is not as spicy as curry paste)

Heat wok or large frying pan (preferably with slanted sides) over medium heat until hot.  Add 1/3 of the can of coconut milk.  Bring it to a low boil, stirring occasionally.  Boil for 3-5 minutes, until it starts to give off a sweet aroma.

Stir in curry paste or powder, squishing it around until it completely melts into the coconut milk, about 2-3 minutes.  Add onions and other vegetables.  Add the rest of the can of coconut milk, the brown sugar, and the tamari (or soy sauce).

Bring to a simmer, cook for about 10 minutes or until vegetables are tender, stirring occasionally.  If you are adding protein, add it now and simmer for another 5 minutes.  We generally use already-cooked meat or beans — if you have raw meat, brown it lightly before you even start making the curry.  (Hard-boiled eggs should be added last, just as you’re about to serve it.)

Optional: garnish with a splash of lemon or lime juice and/or fresh cilantro right before serving.  Serve over brown rice.

The version pictured above is green curry with brocolli, carrots, and onions.

Here’s another version Adam made a few weeks ago.  It’s a red curry with chicken, green beans, and onions.

We usually keep this pretty simple.  This recipe is based on a couple of the curries in Real Vegetarian Thai, one of the best Thai cookbooks I’ve ever seen.

When we make this Rowan will eat more than any of the adults at the table.  Anneke puts away plenty, too.  When made relatively mild, this is great toddler food.