Meghan Markle, who is a former actress and present-day Duchess of Sussex, loves to cook and eat. She recently helped author a cookbook for the Hubb Community Kitchen and has been very open about her “kryptonite” food.
Thanks to the expert sleuthing of Lucia Peters at Bustle, I had some help uncovering Meghan’s recipe for Coconut Thai Curry. Meghan discovered a passion for gingered coconut curry on a two-week trek through Asia, and had to search long and hard for the same flavors back home. She came up with a recipe by UK-based food writer Ella Mills, which Meghan says “hits the spot whether you are vegan or not.”
We’ll see about that!
- 1 medium yellow squash
- 2 medium eggplant, roughly 1 lb.
- 3/4 inch knob fresh ginger
- 1-2 teaspoons red chili flakes
- 2 13.5-ounce cans coconut milk
- 2 14.5-ounce cans of diced tomatoes
- Handful of fresh cilantro
- 1 can chickpeas
- 3 teaspoons miso paste
- Salt and pepper, to taste
My initial thoughts
Studying the ingredients, I had a couple thoughts:
- It’s a BIG recipe. This recipe makes enough to feed a family of six, and more if you decide to go omnivorous and add some chicken. But when you’re cooking for two, it’s easy to cut this recipe in half.
- This dish is meatless. Meghan usually eats a plant-based diet. If that’s a non-starter for you, substitute 2 pounds of ground chicken for the chickpeas. For this dish, that will mean browning the chicken first.
- It doesn’t contain curry powder! But since “curry” really means a saucy dish, I was interested to see if it had any of the curry flavors I’m used to.
- I had to buy miso paste. I went with awase, a mixture of white and red. I bought it on Amazon.
How to make it
- Preheat the oven to 400°F. Peel squash and chop it and the eggplant into bite-sized pieces. Peel and grate your ginger.
- Mix coconut milk and tomatoes with the ginger and chili flakes in a large saucepan with a dash of salt and pepper (you can add more to taste later).
- Pro Tip: Use a cast iron pan to go seamlessly from stove top to oven. Here’s how to restore your old skillet.
- Bring the coconut-tomato mixture to a boil, add the squash and eggplant and transfer to your oven. Hand-shred or chop cilantro leaves loosely (but toss the stems). After 30 minutes, stir in cilantro, miso and chickpeas (or ground chicken). Cook for another 30 minutes.
- Serve with the brown rice, and sprinkle more fresh cilantro on top!
How the Coconut Thai Curry tasted
Taste of Home
The first time I made this, I followed directions, and as I suspected, it didn’t taste like curry powder I’m used to. However, it was delicious—creamy, bright and totally umami. I thought the recipe had potential, so I made two more versions of the dish.
I made some adjustments…
Taste of Home
Being a bit of a spice-o-phile, the second time I made Meghan’s curry, I added Spicy World’s garam masala seasoning to the pot, which is like curry, except slightly sweeter and nuttier. (It’s one of the nine spices and seasonings you need in your pantry, if you don’t have ’em already!) The color became richer, the flavor spicier and more complex.
I still wanted the dish to have more curry flavor, so I made it one more time and decided to use my own curry blend. It’s a simple mix of three ingredients:
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1/2 teaspoon turmeric
I added a sprinkle of sugar to round out the taste, too.
The final verdict
Taste of Home
Meghan Markle’s Coconut Thai Curry is a wonderful mildly flavored base. It can stand alone but I preferred it with the addition of more assertive spices. To add further complexity, and to please my kids, who never met a garlic clove they didn’t like, next time I’ll start with a quick sauté of minced garlic and a finely chopped onion!