Curry and coconut are a natural match. The warming curry is balanced by the sweet and creamy coconut milk. For this recipe, I use carrots, bell peppers, and snow peas, but mushrooms, bean sprouts, or bok choy would be wonderful additions, as well. The soup comes together fast, and makes enough to last for several days. You can increase the heat by the amount of jalapenos you use; Using the seeds and innards makes it spicier as that’s where the capsaicin is concentrated. And if you want a milder curry, start with 1 teaspoon of the curry paste, taste, and add more if needed. I used a full tablespoon (3 teaspoons) because I like a little kick. This recipe is one pot wonder, and comes together fast to tame those curry cravings.

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