Spicy Thai Morning Glory Curry Recipe – A Classic
I’ll confess something right off the bat – I’m absolutely terrible at keeping my morning glory looking crisp when I stir-fry it, but this curry method? It’s practically foolproof. The creamy coconut milk base transforms those tender green stems into something magical, while the red curry paste brings just enough heat to wake up your taste buds. Want to know the secret that’ll make your kitchen smell like a Bangkok street cart?
Why You’ll Love this Spicy Thai Morning Glory Curry
When you’re craving something that’ll wake up your taste buds and make your kitchen smell like a Thai street market, this spicy morning glory curry delivers exactly what you need.
I love how this dish transforms humble water spinach into something magical with just a few pantry staples.
The best part? It’s ready in minutes, not hours. You get that perfect balance of heat from the red curry paste, richness from coconut milk, and tang from tamarind.
Plus, morning glory stays crisp-tender, giving you that satisfying bite that makes every spoonful interesting.
What Ingredients are in Spicy Thai Morning Glory Curry?
This curry keeps things surprisingly simple with ingredients you can probably find at your local Asian grocery store, and maybe even your regular supermarket if you’re lucky. The ingredient list is short but mighty, with each component playing a specific role in building those complex Thai flavors we all crave.
What I find brilliant about this recipe is how it relies on just a few key players to create something that tastes like it took hours to develop. Morning glory, also known as water spinach, acts as the star vegetable, while red curry paste brings the heat and coconut milk smooths everything out with its creamy richness.
- 1 bunch morning glory (water spinach)
- 2 tablespoons canola oil
- 2 tablespoons red curry paste
- 1/2 cup coconut milk
- 2 cups water
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- 1 teaspoon tamarind paste
Finding morning glory might be your biggest challenge, but don’t panic if your regular grocery store gives you blank stares. Asian markets almost always stock this leafy green, and it’s usually pretty affordable. You’ll recognize it by its hollow stems and arrow-shaped leaves.
If you absolutely can’t find it, spinach works as a substitute, though you’ll miss that signature crunch.
The red curry paste is your flavor powerhouse here, so don’t skimp on quality. Those little cans or jars from Thai brands pack way more punch than generic versions. Trust me on this one – your taste buds will thank you later.
Tamarind paste adds that essential tangy note that makes Thai food so addictive. You can find it in the international aisle of many supermarkets, or grab a jar from an Asian grocery store. It keeps forever in the fridge, so consider it an investment in your future Thai cooking adventures.
How to Make this Spicy Thai Morning Glory Curry
Making this curry is honestly one of those therapeutic cooking experiences that makes you feel like a Thai chef, even if you’re just standing in your regular kitchen wearing yesterday’s t-shirt.
The whole process takes maybe fifteen minutes from start to finish, which is perfect for those nights when you want something that tastes complex but doesn’t require you to hover over the stove for hours.
Start by heating your 2 tablespoons of canola oil in a medium pot over medium heat. You want the oil nice and warm, but not smoking like a dragon’s breath.
Once it’s ready, add your 2 tablespoons of red curry paste and stir it around until it becomes fragrant. This usually takes about a minute, and you’ll know it’s ready when your kitchen starts smelling like a Thai restaurant and your neighbors start peeking over the fence.
Next comes the coconut milk magic. Add just 3 tablespoons of your 1/2 cup coconut milk to the pot and cook it briefly with the curry paste. This creates what Thai cooks call a “base,” and it’s where all those flavors start getting friendly with each other.
Don’t dump all the coconut milk in yet, we’re saving the rest for later.
Now for the morning glory moment. Add your 2 cups of water and that whole bunch of morning glory to the pot. The greens might look like they’re taking over your kitchen, but don’t worry, they’ll shrink down faster than your confidence when you realize you forgot to buy rice.
Cook everything for just 1 minute. Seriously, just one minute. Morning glory goes from perfect to mushy faster than you can say “pad pak boong.”
Time for the final flavor party. Add the remaining coconut milk, 1 teaspoon of sugar, 1 teaspoon of fish sauce, and 1 teaspoon of tamarind paste.
Give everything a good stir and let it simmer until all the flavors combine into one harmonious, spicy symphony. This takes maybe another minute or two, just long enough for you to grab some bowls and maybe panic slightly about whether you remembered to start the rice.
The whole dish comes together so quickly that you might find yourself staring at the pot wondering if you somehow skipped a step. Nope, that’s just how Thai cooking works sometimes.
Simple ingredients, quick techniques, incredible results.
Spicy Thai Morning Glory Curry Substitutions and Variations
Five different vegetables can easily step in for morning glory if you’re staring at an empty produce section or just want to switch things up.
Spinach works perfectly, though it’ll wilt faster than my motivation on Monday mornings.
Bok choy adds nice crunch, while Chinese broccoli brings earthy depth.
Can’t find red curry paste?
Green curry paste creates a completely different flavor profile that’s equally delicious. I’d reduce the amount slightly since green tends to pack more heat.
For non-seafood eaters, swap fish sauce with soy sauce or mushroom sauce.
The umami stays intact.
What to Serve with Spicy Thai Morning Glory Curry
Now that you’ve got your curry perfected, let’s talk about what goes alongside this vibrant, spicy bowl of goodness.
I always reach for steamed jasmine rice first – it’s the classic companion that soaks up every drop of that coconut-curry sauce.
Want something different? Try sticky rice or rice noodles. They’re fantastic sponges for all that flavor.
For sides, I love crispy spring rolls or fresh cucumber salad. The cool crunch balances the heat beautifully.
Thai basil and lime wedges on the side? Pure magic for customizing each bite.
Final Thoughts
While this curry might seem simple on paper, there’s something deeply satisfying about watching those morning glory leaves wilt into that rich, coconut-red curry base.
I find myself craving this dish whenever I need comfort food that doesn’t weigh me down.
The beauty lies in its simplicity—just a handful of ingredients creating layers of flavor that’ll make you wonder why you haven’t been making this weekly.
Trust me, once you nail the balance of sweet, salty, and tangy, you’ll understand why this humble green deserves a spot in your regular rotation.
Thai Morning Glory Curry
Equipment
Ingredients
- 1 bunch morning glory cleaned and trimmed
- 2 tbsp canola oil
- 2 tbsp red curry paste
- 1/2 cup coconut milk divided
- 2 cups water
- 1 tsp sugar
- 1 tsp fish sauce
- 1 tsp tamarind paste
Instructions
- Heat canola oil in a large pot or wok over medium-high heat.
- Add red curry paste and stir continuously until fragrant, about 1-2 minutes.
- Pour in 3 tablespoons of coconut milk and cook briefly, stirring to combine with the curry paste.
- Add water and bring to a simmer.
- Add morning glory and cook for 1 minute until leaves begin to wilt.
- Stir in remaining coconut milk, sugar, fish sauce, and tamarind paste.
- Simmer for 2-3 minutes until all flavors are well combined and morning glory is tender.
- Taste and adjust seasoning as needed.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Curry Ahead of Time and Reheat It?
I’d recommend making this curry fresh since morning glory can become mushy when reheated. If you must prepare ahead, I’d cook everything except the morning glory, then add it when reheating.
How Long Does Leftover Morning Glory Curry Stay Fresh in the Refrigerator?
I’d recommend storing your leftover morning glory curry in the refrigerator for up to three days. The vegetables will maintain their texture best within this timeframe, ensuring you’ll still enjoy peak flavor.
Is Morning Glory the Same as Water Spinach or Kangkung?
Yes, I can confirm that morning glory is the same as water spinach and kangkung. They’re different names for the same leafy green vegetable that’s commonly used in Asian cooking and thrives in water.
Can I Freeze This Curry for Meal Prep Purposes?
I don’t recommend freezing this curry because morning glory becomes mushy when thawed. Instead, I’d suggest preparing the curry base and freezing it separately, then adding fresh morning glory when reheating.
What’s the Difference Between Red and Green Curry Paste for This Recipe?
I’d recommend red curry paste for this recipe since it’s what’s listed, but you can substitute green curry paste if you prefer a spicier, more herbaceous flavor with basil notes.