Quick Thai curry

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

Lime wedges

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.

Comments

[Michele]

I love Thai. Any thing Thai. Never tried to make it though. I'll have to give this a try.

[Katie]

We make a red curry similar to this. We use shallots or onions sauteed with some garlic, add red curry paste, add coconut milk, 1 T brown sugar, fish sauce, chicken stock. Then we add bite size chicken, sliced red peppers, small cubes of red potatoes and green beans. At the last minute, we squeeze a fresh lime into it and add thinly slice basil (we use thai but regular is good too!). My hub and I are loving cooking thai food of late, it's way healthier than american. Have you tried Basil stir fried chicken? It's my new fav!

[Swifty]

I'm not a big fan of coconut - cannot stand it, actually - but love the rest of the ingredients. How can I modify this to avoid the coconut?