Quick Coconut Milk Curry
This is a base recipe designed for nights when you want a meal that comes together in the time it takes to boil a pot of rice. It relies on the balance between high-heat aromatics and the cooling, fatty richness of full-fat coconut milk.
Don't rush the paste
The secret is frying the curry paste in the fat of the coconut milk or oil until it darkens and turns fragrant. If you skip this, the raw spice flavor will dominate the dish.
- large heavy-bottomed skillet or wok
- silicone spatula
- chef's knife
What goes in.
- 1 tbspneutral oil
- 3 tbspred or green curry paste
- 1 can (14 oz)full-fat coconut milk
- 1 lbchicken breast or firm tofu, cut into bite-sized cubes
- 1 cupsnap peas or bell pepper strips
- 1 tbspfish sauce or soy sauce
- 1 tsppalm sugar or brown sugar
Breaking the Curry Paste
Add your paste to the hot oil and stir constantly for two minutes. You are looking for the point where the oil separates slightly from the paste and the scent changes from raw to deep and toasted.
The method.
Heat the oil
Place your skillet over medium-high heat. Add the oil and wait until it shimmers before adding your curry paste.
Toast the paste
Stir the paste for 2 minutes until it becomes aromatic and slightly darker in color.
Incorporate milk
Pour in the coconut milk, scraping the bottom of the pan to lift any stuck spice bits. Bring to a gentle simmer.
Cook protein
Add the chicken or tofu. Let it simmer until the protein is cooked through, usually about 5 to 7 minutes.
Finish the dish
Stir in your vegetables, fish sauce, and sugar. Cook for 2 more minutes so the vegetables stay crisp, then remove from heat.
Other turns to take.
Thai Basil Finish
Stir in a handful of fresh Thai basil leaves right as you pull the pan off the heat.
Citrus Lift
Add a squeeze of fresh lime juice and a teaspoon of zest just before serving to cut through the richness.
When it doesn't go to plan.
Use full-fat coconut milk; the 'lite' versions will result in a thin, watery sauce.
If the sauce gets too thick, add a tablespoon of water or broth at a time to reach your desired consistency.
Taste the sauce before adding the fish sauce; some curry pastes are already quite salty.
The ones that keep coming up.
Can I use low-fat coconut milk?
It is not recommended, as the fat content is necessary to carry the spices and thicken the sauce properly.
How do I know the chicken is done?
It should be opaque all the way through and firm to the touch; if you have a thermometer, look for 165°F.
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