I wanted to use up some coconut milk I had around, and a spicy Thai style curry seemed a good choice. I was surprised by how similar this tasted to the food from my family's favorite Thai place.
3/4 c diced yam, par-cooked
1/4 of a medium onion, sliced
1/4 c corn kernels
1 c coconut milk
1 tsp sriracha sauce
1 tsp soy sauce
1 tsp Sauce Goddess Moroccan Spice seasoning
Dash each: ginger powder, garlic powder, turmeric powder
Oil for cooking
Heat a little of the oil in a saucepan and add the onions. Cook till browned.
Add the vegetables, coconut milk, and the seasonings. Turn heat down and let simmer for a few minutes till flavors meld and the broth is as thick as you want.