This is probably the best curry we've ever made. The most restauranty. The most flavorful. And the easiest to throw together on short notice.
It's adapted from a Nigella Lawson recipe and is a creamy, filling meal. You control the heat, so you can keep it at a low simmer or jack it up to knock your socks off.
Rating: Truly 1/2 assed
Here's what you need and how you do it
2 Tablespoons canola oil
3 Tablespoons scallions
3-4 Tablespoons green Thai curry paste
2-1/4 lbs. chicken thigh fillets, cut into strips
1 14-ounce can coconut milk (We used light)
1 cup chicken broth
2 Tablespoons cornstarch
1 Tablespoon fish sauce (a good thing to have around if you like Asian food)
1-1/2 cups frozen peas or frozen soybeans
1-1/2 cups fresh or frozen slender beans
3 Tablespoons fresh cilantro
Several drops of chili oil (depending on how hot you like it)
Cooked rice or noodles
Heat oil, drop in scallions, stir for 2 minutes. Add curry paste.
Add chicken, turning every 2 minutes. Add coconut milk, cornstarch mixed with a little cold water, stock and fish sauce, then frozen peas or soybeans.
Simmer 10 minutes. Add beans and cook for another 3 to 5 minutes.
Serve with rice or noodles. Sprinkle with cilantro and serve with lime wedges.
For a printable version of this recipe, click here.