The Easiest Curry in the World
A community recipe by soleilgirlNot tested or verified by Nigella.com
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Cook rice according to the package Heat 1 cup (half a can) of coconut milk and the curry paste together in a wok. Stir to dissolve and cook until the oil from the coconut milk rises to the top and the sauce thickens (about 5-6mins) Add fish sauce, rest of milk & meat (tofu). Reduce the heat and stir for another minute. If you have them around add the peanuts, ¾ of the lime leaves, and sugar. Stir. Turn heat to max and cook for 8 mins, stirring occasionally. Reduce heat to med/low and simmer for another 3 to 4 mins Garnish with onion slices and leftover leaf ribbons (but I barely ever do this b/c I'm lazy and I don't want to waste anytime b/w cooking and getting the goodness into my mouth). Serve on top of rice.
Introduction
This recipe was given to me by a woman I used to work with. I by no means think this is the epitome of authentic cooking, but it's my favourite curry dish.
Ingredients
Serves: 0
- 11 ounces chicken (or steak, pork or tofu - cut a quarter inch thick and two inch long)
- 2 thinly sliced makrut lime leaves
- 2 cups unsweetened coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon thai fish sauce (nam pla)
- 2 tablespoons ground unsalted peanuts
- 1 tablespoon sugar
- ¼ small thinly sliced red onion
- 1 cup rice
Method
The Easiest Curry in the World is a community recipe submitted by soleilgirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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