Thai Morning Glory Curry

This vibrant Thai curry transforms humble morning glory into a restaurant-quality dish bursting with aromatic red curry paste, creamy coconut milk, and the perfect balance of sweet, salty, and tangy flavors. Ready in just 15 minutes, it's the ultimate comfort food that's both satisfying and surprisingly light.

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Course: Main Course

Cuisine: Thai

Keyword: Curry

Prep Time: 5

Cook Time: 8

Total Time: 13

Servings:

Calories: 185kcal

Equipment

Chopping Board

Chef's Knife

Wok

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

Morning glory can be substituted with spinach, bok choy, or water spinach if unavailable

For vegetarian version, replace fish sauce with soy sauce or salt to taste

Adjust curry paste quantity based on your spice preference - start with less if sensitive to heat

Recipe can be doubled easily for larger servings or meal prep

Best served immediately over steamed jasmine rice to absorb the flavorful curry broth

Store leftovers in refrigerator for up to 2 days and reheat gently on stovetop

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