Oh my gosh. Hold the phone. HOLD. THE. PHONE. This is quite possibly the best thing I have ever consumed in my entire life. Food, drink, anything. First of all…allow me to preface…
Up until a few years ago, I had never tried Thai curry. I had tried Indian curry, and I wasn’t a big fan of that, so I thought that meant that I wouldn’t like any curry. Then I went to a Thai restaurant, someone ordered curry, I tried it, and ma brain was like, “Whaaaaaaaaaaat is happening…” From that moment on, my world spun around one thing and one thing alone: THAI CURRY. As you can tell, I am quite obsessed. Thai curry is right up there with sushi, which is my fave food evvaaaaaaa.
So anyway, once I tried and ate a billion different curries at a billion different restaurants, I decided it was time to try and cook an at-home version. Why? So I could eat it like three times a week without spending fifty bucks. Obvi. First things first: the curry paste. You need a really great curry paste because that is essentially where 99% of your flavor comes from.
So I researched my eyeballs out until I found one that, across the board, everyone loved and raved about. Authentic, flavorful, spicy, and all around mind-blowingly delicious. Here’s the brand that I found and always, always use. It comes in a pretty big container, and it keeps in the freezer for years (maybe forever). It doesn’t freeze all the way through, so you just pop the container out, grab a scoop, put it back in the freezer, make your curry, swoon 4eva.
Second step was getting all the other flavor profiles just right. I wanted to make an at home version that was just as good, if not better, than the best curries I had eaten at restaurants.
And PEEOOPPLEEEE, after about a year of testing and trying, I finally figured it out. The most delicious and perfect curry I have ever had in my life. And it is SO easy to make; it’s just a matter of finding the perfect curry paste to coconut milk to meat to veggie to sweetness ratio.
Literally expect me to eat this once a week for…hmmm…the rest of my life. There is nothing better. NOTHING. If you love curry, you need to buy the awesome curry paste, make this recipe, and eat it every day. When you’re happy, when you’re sad, when you’re celebrating, WHEN ANYTHING HAPPENS EVER. Yasssss.
Side note – the after effects of living near and spending a large chunk of my time with a two year old: as I typed “When you’re happy” in the above paragraph, my brain wanted me to continue typing “and you know it clap your hands.” Strug.
I must take a moment from my curry obsession to tell you what I am probably doing as you read this. As I write this, it is actually Wednesday (two days ago for you), and I am getting some posting done in advance because I will at the beach this weekend with my best fraannnddsss. Cranny and Megan (shout out – hollllllaaaaaa). Megan is getting married in September, and her bachelorette party is this weekend.
We are going to a beach in North Carolina for three days – awwwww yeah. The three of us grew up together, and now the Army (thanks, Army!) has moved Seth and I far away from them. Which is why this weekend is going to be the best weekend ever!
SO…as I write this, I am getting Friday and Monday’s posts done ahead of time, getting laundry done, packing, cooking a few meals for Seth to have around or else he will the instant mashed potatoes (where you “just add water” and are rewarded with what tastes like pureed cardboard) and canned soup, and getting a few other last minute details done for this girls weekend!
As you read this, I am hopefully laying on a beach somewhere, catching up with my favorite people in the world.
CURRY. Legit, go make it now. NOW! Sorry for being bossy…but do it.Print
Perfect 30 Minute Red Curry
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 3 servings 1x
- 2 tablespoons red curry paste
- 1 teaspoon coconut oil (vegetable or canola oil will work as well)
- 1 can coconut milk
- 2 chicken breasts, pounded out with a meat mallet and sliced into strips
- 1/2 red bell pepper, sliced into strips
- 1/2 cup thinly sliced onion
- 5 whole basil leaves
- 1 clove garlic, finely minced
- 1 teaspoon brown sugar
- In a large skillet, add your coconut oil
- To the coconut oil, add your 2 tablespoons of red curry paste
- Stir around and let cook for about 30 seconds to 1 minute
- To this, add your entire can of coconut milk. Whisk to thoroughly combine
- Let this simmer over low heat while you chop your vegetables (bell pepper, onion, garlic)
- Add your vegetables to the curry sauce. The vegetables (particularly the bell pepper) take longer to cook than the chicken since the chicken is sliced into small strips, so we need to give the veggies a bit of a head start (about 5 or so minutes)
- Once the veggies have begun to soften, add your chicken, brown sugar, and basil leaves. Stir to combine. The chicken will need to simmer for about 5-7 minutes depending on the size of your slices
- Remove basil leaves, season to taste with salt, and serve over rice (I used brown rice)
*This recipe is gluten free*
Nutrition information is for 1 cup of curry and 1/2 cup of brown rice.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more curry recipes? Check these out: