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15-Minute Thai Green Curry

By Nick Schonberger

In the “Cooking” section of The Gradspot.com Guide to Life After College, there is a discussion of quality basics to keep in the pantry: rice, pasta, crushed tomatoes, etc. These are all great staples. They pantry is also a grand place to keep a few other bits and pieces that may not be essentials but also won’t go off. Among them, coconut milk and curry paste. With these items and some rice on hand, you can whip up a tasty meal in minutes, and all you need to grab on the way home is an onion and some chicken/shrimp to make it happen.

There are many different curry pastes available. A nice option for the pantry is a Thai Green curry paste. It’s not too spicy and useful with a few different meats. If you follow this easy recipe for a Green Chicken Curry, your triumph will be threefold: you've made yourself a nice meal in roughly 15 minutes, saved a few bucks on take-out, and made use out of the wok you're aunt gave you as a graduation gift.

You'll need:

* 2 tbs. Green Curry Paste
* 1 onion, sliced
* 3/4 lb. chicken diced.
* 2 chilies, sliced
* 1 can coconut milk

Prepare onion and chili and begin softening in a hot wok (or regular pot/frying pan if that’s all you’ve got). While this concoction is cooking, dice chicken and add when ready. Brown chicken. Spoon in the curry paste and stir. Add coconut milk and simmer 10 to 15 minutes. A handful of cilantro tossed in at the end infuses some freshness but is not required.

For rice, go one of several ways. If you have a rice cooker, you know the score. Otherwise, I like to cook rice in a saucepan, 2 cups of water to each cup of rice. Boil until water is absorbed and then let sit for 10 or more minutes to conclude cooking. But if you’re super lazy, just roll with the “boil in a bag” variety.


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