In fact, you do everything for this recipe in one frying pan, so it almost couldn't be easier. Bonus for using up whatever vegetables you happen to have on hand.
Ella loves this dish too, and scarfs it up when I make it. It's got a nice little kick, but it's not TOO spicy. Just right for me.
Also, it's a fairly liquid-y sauce - definitely not like an Indian curry.
Thai Curry (Adapted from Marta Writes)
2 skinless, boneless chicken breast halves, cut into bite-size pieces
salt and pepper
1 T oil
1/2 onion, chopped
1-2 cups chopped vegetables (I usually use yellow or zucchini squash, carrots, and green beans; bell peppers and snow peas are also good options)
1 1/2 T Thai red curry paste
1 cup coconut milk
2/3 cup chicken or vegetable broth
1 T fish sauce
1 T cornstarch plus 2 T water (optional)
3 T lime juice
2 T slivered fresh basil (optional)
Rice for serving
In a large frying pan or wok over medium heat, let oil warm up. Add the onion and cook until slightly softened, about 3 minutes. Add any crunchy vegetables that will need longer cooking than others (I usually add the carrots at this point and hold off on the beans and squash for a couple of minutes).
Add the chicken and salt and pepper the whole mix. Cook for about 2-3 minutes, until the chicken is cooked on the outside.
Stir the curry paste into the pan and cook for about 30 seconds. Add coconut milk, broth, and fish sauce. Bring to a simmer, stirring occasionally, scraping up the browned bits on the pan bottom, cooking until vegetables are as soft as you'd like them to be and chicken is cooked through.
If you want it a little thicker (I go back and forth on whether or not I do this), mix the cornstarch and water together until smooth and pour in about half of it, stirring constantly. After about thirty seconds, it should have thickened up a little. Use the rest of the cornstarch if you still want it thicker.
Add lime juice and sprinkle basil over the top.
Serve over rice.