This recipe is endlessly adaptable and customizable. No okra? Cool, use zucchini instead. No sweet potatoes? Go with pumpkin instead. You get the picture. What’s constant is the creamy, coconut-y curry that brings it all together — and the crispy shallots that add an extra dose of umami. Don’t skimp on those.
1 13-ounce can coconut milk
1 1/2 tablespoons red curry paste
1 tablespoon palm or brown sugar
3 tablespoons fish sauce
1 tablespoon ground turmeric
5 cups seasonal vegetables, cut into pieces (I used okra, bok choy, zucchini, and sweet potato here)
3/4 cup chicken broth
1 tablespoon peeled and shredded ginger
1/2 cup fried shallots
1. In a large saucepan, heat the coconut milk over medium heat and bring to a boil. Add the curry paste, sugar, fish sauce, and turmeric and stir to combine. Reduce the heat to a simmer.
2. Bring a large pot of water to boil over high heat and separately blanch each vegetable, setting aside to drain each time. You want each vegetable mostly cooked but still slightly firm so that they’ll finish cooking in the curry.
3. Meanwhile, thin out the curry with the chicken broth. Once the vegetables have finished cooking, stir them into the curry along with the ginger and simmer for a few minutes until warmed through and combined.
4. Serve alongside warm rice and garnish with fried shallots.