Dry Thai Curry: Pack Your Veggies with a Punch!
Thai curry is a flavor bomb useful for sneaking more vegetables into your diet without anyone noticing—or complaining. While I love a traditional Thai curry, I find the eating experience rather stodgy. Luckily, I’ve come up with a method to bring all of the flavors of a bowl of curry into new textural territory. The key to this change is by cooking down coconut milk to concentrate its richness and flavor while drawing out its moisture. When combined with classic curry protein and vegetables, a thick, aromatic filling is created, which hugs the curves of your chosen veggie vessel. It's versatile, nutritious, and endlessly customizable.
The method
Reduce the coconut cream until it can make tracks with a spoon
prep your veggies and aromatics
brown your protein - then dice into bite sized pieces
Sauté the veggies, add the protein curry paste and the coconut milk and evaporate the latent moisture
hollow out your vessels - then stuff with the curry mixture and bake
prepare the garnish by mixing lime juice into the remaining coconut cream- dress and serve!
custimization
this dish can be as simple or as complex as you’d like.
Protein
Chicken
Pork
Shrimp
Beef
Tofu
Complementary Veggies
Snap peas (for crunch)
Carrots (for sweetness)
Mushrooms (for umami)
Onions (for savoriness)
Green beans (for snap)
Bok choy (for tender greens)
Aromatics and Key Flavor Enhancers
Ginger or galangal (fresh-grated):
Garlic
Fresh chilis
Fish sauce or aminos (like Bragg's)
Lime leaf
Lemongrass
Curry paste
| Paste Type | Best Pairing | Pro Tip |
|---|---|---|
| Red Curry | Sweeter profiles (squash, carrots) | Use standard red for warmth |
| Tom Yum Soup Paste | Chef's cheat code! Brighter, lemongrass-galangal punch for authentic Thai vibes |
Swap 1:1 for red curry—it's more traditional and zesty |
| Green Curry | Spicier, pairs well with eggplant and greens | Adds herbal heat that cuts through richness |
The vessel
| Vegetable | Why It Works | Prep Tip |
|---|---|---|
| Dense-Fleshed Squash (Acorn or overgrown zucchini) |
Sweet, nutty base that caramelizes beautifully | Halve and scoop out seeds; roast cut-side down first for tenderness |
| Peppers | Crisp, colorful shells that soak up flavors | Core and remove ribs; stand upright in a baking dish |
| Mushrooms (Portobello) |
Meaty texture mimics meat; earthy depth | Remove stems; brush with oil to prevent drying |
| Eggplant (Rosa Bianca or firm varieties) |
Silky interior absorbs curry like a sponge | Halve lengthwise; salt to draw out bitterness |
Dry Red Curry Stuffed Veggies
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken thigh | ¾ - 1 lb |
| Small acorn squash | 2 (~1-2 lb each) |
| Portobello mushrooms | 2 |
| Bell peppers | 2 |
| Snap peas | ¼ lb |
| Onion | ½ |
| Medium carrot | 1 |
| Pioppino mushrooms | 1 package |
| Coconut cream | 1 can (13.5 oz) |
| Small tomatoes | 5, halved |
| Cloves garlic | 4 |
| Ginger or galangal | ½ inch piece, sliced |
| Tom Yum paste | ⅓ cup |
| Limes | 3, juiced |
Instructions
- Reduce Coconut Cream: Pour the coconut cream into a wide sauté pan. Reduce on medium heat, stirring occasionally, until you can see tracks when you pass a spoon across the bottom of the pan (~10 min). Divide: ¾ for filling, ¼ for garnish.
- Prep Vegetables: Cut carrot into matchsticks or thin slices. Mince garlic. Medium dice onion. Slice pioppino mushrooms off base. Grate ginger/galangal. Chop snap peas into small pieces.
- Hollow Vessels: Hollow acorn squash, portobellos, and bell peppers. Dice usable scraps and reserve for filling. Brush interiors with oil, sprinkle with salt.
- Pre-Bake Squash: Bake acorn squash at 400°F for 15-20 minutes. Remove and cool.
- Brown Chicken: Sear chicken thighs on high heat, 2 minutes per side. Don't cook through. Rest, then dice into small pieces.
- Sweat Vegetables: In sauté pan over medium heat, cook carrots and onions 1-2 minutes. Add remaining vegetables; cook another 1-2 minutes to remove moisture.
- Bloom Curry Paste: Add ⅓ cup Tom Yum paste to bare part of pan. Fry briefly (30 sec), then mix into vegetables.
- Combine & Dry: Add diced chicken and ¾ reduced coconut cream. Cook 1-2 minutes until spoonable dry (no pooling liquid).
- Taste & Adjust: Season with more paste, salt, or lime juice as needed.
- Stuff & Bake: Stuff mixture into all vegetables. Top with tomato halves, face up. Bake at 425°F for 20-25 minutes until bubbly.
- Make Garnish: Mix remaining coconut cream with lime juice. Add salt to taste.
- Serve: Drizzle the coconut-lime garnish over the veggies.