Thai Food: Three-Ingredient Curry
Jonesing for Thai food? Curtailing your restaurant budget so you can actually take a trip the country? Here’s a simple, three ingredient recipe you can use to enjoy the flavor of Thailand over a humble bowl of rice. Read on.
Making Thai food from scratch for the first time can be intimidating. Longer lists of ingredients, not knowing which spices you can go heavier or lighter on and finding a well-stocked Asian market are on the list of challenges. This recipe will help you bust out of the culinary starting gate with success.
What you need: 2-5 cans of coconut milk from the grocery store, 1-2 boneless chicken breasts (diced), 1-3 tablespoons of your favorite Mae Ploy curry paste.
What to do: Put all three ingredients in a slow cooker while you are at work, and put some rice in the rice cooker when you get home. Serve the slow-cooked mixture over the rice.
Variations: 1. Add chopped carrots and onions, broccoli, or other vegetables to the slow cooker mixture. 2. Add cubed potatoes and skip the rice. (This makes for faster eating time when you arrive home, and also for easier cleanup.) 3. Make it vegan by going with vegetables only in the curry. Decide for yourself if you want to include potatoes as the starch and skip the rice for a vegan, easily cleaned up meal.
Related Recipe: Easy, low fat Thai shrimp toast.
Don’t forget the ice cold Singha!
Photo Credit: Gaetan Lee
5 comments
Myscha – I brought back some amazing curry pastes from Thailand last year and discovered just how easy it is to make flavorful Thai food with coconut milk, vegetables and tofu. Thanks for sharing this with others – we could all use a little spice in our lives!
Hi Beth. I’ve done with tofu before too. Haven’t found a source here with a routine price on it that I like though, so it’s been chicken for me. They ARE easy to do with the pastes, though. And with crock pot and rice cooker? Even easier.
That sounds like an INSANE (not to mention expensive!) amount of coconut milk. 2 cans for EACH boneless chicken breast? Unless you’re making soup – which you seem to be here, you can easily get by with one can of coconut milk, and at least 3-4 chicken breasts. For the amount of money you spent on the coconut milk and the curry paste, you’d probably be better off getting Thai takeout. And you’d get some veg in the bargain.
Hi Scarlett,
Well, I happen to like mine really soupy. So two is what I’d go with for that number of chicken breasts. I put the range up to five to allow for the vegetable variation I mentioned in the article. Also, I get my coconut milk at Save-A-Lot where it is .79 cents a can. Now, were just visiting Ecuador and in Quito they wanted around 4 bucks a can for coconut milk. Definitely not affordable. So I guess it all depends on how you adjust the recipe and what price you are able to actually get the coconut milk for.
Thanks for stopping by.