Often, when Ryan and I get home from work, we’re pretty hungry, but lack the energy to make a fancy, involved dinner. Which brings us to the story of how tonight’s curry came together. I had noticed that we had a ton of coconut milk on hand and decided to make curry. For me, it’s usually red, but tonight Ryan was leaning toward yellow, and it came together beautifully, so I decided to write it down.
I don’t have any pictures of the process because I wasn’t planning on blogging this, but here’s the final product.
Work Night Yellow Curry with Chicken
4 tbsp yellow curry paste (we use Bright brand, which comes in a plastic cylindrical container the size of a store-bought icing container)
2 14 oz. cans coconut milk
2 tbsp. or so brown sugar (optional, but I like my curries kind of sweet)
1/2 onion, diced
1 16oz. bag frozen green beans
1 or 1.5 cups chopped red bell peppers (we didn’t have this so Ryan cut up about 8 mini sweet peppers that were starting to get wrinkly)
~1.5 lbs. chicken, cooked (or cook it yourself) (we were lazy and used a bag of cooked chicken strips that were on the verge of dying of freezer burn in the back of our freezer) (and you could totally sub in tofu or whatever if you don’t do meat/are vegan/vegetarian)
1. Over medium heat, add curry paste and coconut milk to a saucepan. Stir until curry paste dissolves into milk. Your kitchen will start to smell lovely.
2. In a skillet, cook your onion until it starts to brown. Add to curry coconut milk.
3. In same skillet, thaw/warm your chicken (or cook it). Add to curry coconut milk.
4. In same skillet, cook chopped peppers until they get some color. Add to curry coconut milk.
5. Pour frozen green beans into a microwaveable bowl. Squirt on some sriracha. However much suits your desire for heat. Microwave 3 minutes or so until beans are warm. Add to curry coconut milk.
6. Stir up curry mixture. Add sugar if desired.
Serve over rice. This is one of those dishes that makes awesome leftovers because all the flavors will be even better after sitting together overnight.
So there you have it. Really easy curry, just with stuff you probably have on hand. If I had had them, I would have added a can of bamboo shoots, or some of those little miniature corn cobs. Some people like potatoes. You can do a lot with curries, as they’re pretty forgiving. And curry paste takes all the guess work out.