Green Thai curry

Green Thai curry

Originally uploaded by dynamist.

This has to be one of the fastest, easiest meals at my disposal. The good news: It’s at yours, too.

All you do is combine a few large spoonfuls of green Thai curry paste with a can of coconut milk, a few shakes of Thai fish sauce (naam pla), and a tiny bit of brown sugar (I used Splenda). The sweetness is optional, and you can add more or less curry paste depending on your desired spice level. I found my end result slightly too mild, so boosted it with a lot of cayenne before eating.

Dump chicken meat, cut into bite-sized pieces, into the mixture and simmer ten minutes until the chicken is cooked through. I used boneless thighs for this, and indeed am on an everlasting chicken breast boycott. Thigh meat is just so much more flavourful and tender. I am thrilled to find it boneless so much more easily in the US than I did in the UK.

I recommend adding chopped fresh coriander at the end, if you’ve got it to hand. I didn’t. Freshly squeezed lime juice can also give it a nice spike. I didn’t have that either. This was still beautiful, fast food at its most enjoyable.