I called home 10 minutes before leaving from work and told the kids to turn on the rice cooker. So, it only took 20 minutes from the time I walked in the door to get dinner on the table.
1 lb boneless chicken thighs (or breast), cut into bite size pieces
1 or 2 large onions, cut into chunks
1 can - 14 oz. coconut milk (for cooking)
Pinch of sugar
1/2 to 1 can - 4 oz. red curry paste**
1 can - 14 oz. Mini Baby Corn (cut into pieces)
1 Red Pepper, cut into chunks or julienne
1 Green Pepper, cut into chunks or julienne
1 fresh lemongrass stalks, cut into pieces, the bottom parts smashed with the back of a heavy knife
2-4 kaffir lime leaves, torn slightly (to impart fragrance) Optional, but adds a nice touch!
Other Vegetables such as zucchini, carrots finely sliced on diagonal, green beans, sugar peas are optional.
|These are the brands I like, make sure to purchase coconut milk for cooking!|
- In a wok or large frying pan, heat 1 tbsp of oil over high heat;
- Add onions and fry for 1 minute
- Add and stir-fry chicken until browned, about 3 minutes.
- Add curry paste, a pinch of sugar and lemon grass (optional) and stir well to coat chicken.
- Add red/green peppers and stir-fry for 1-2 minutes, add miniature corn and kaffir leaves.
- Pour in coconut milk and bring to boil; reduce heat to medium and cook for approx. 5 minutes, or until chicken is fully cooked.
For the first time, use only 1/2 can of curry paste and work up from there if needed.
Green curry paste can substituted instead of red. I might try that next time.
My curry turns out different each time, as I use whatever vegetables I have available. Sometimes, I'll add two cans of coconut milk, depending on how much chicken or vegetables I'm using. If you're looking for a vegetarian dish, you can omit the chicken, or substitute it with tofu.