This is my I-need-to-make-a-really-impressive-dinner-in-a-short-time recipe. People can’t help but be impressed when you serve them Thai Curry. And as long as you get the base right, you can put whatever you want in it. The coconut milk and curry paste can be found in the oriental/ Indian/ exotic food section of the store.
1 can coconut milk
1 TBSP Thai curry paste (I like red curry best)
2 TBSP fish sauce or soy sauce
2 TBSP sugar
Salt to taste
2 TBSP chopped cilantro
Stuff to put in it (veggies, cashews, tofu, etc.)
Warm the coconut milk over medium heat until is starts getting steamy. Gently stir in the curry paste (it will take a couple minutes for it to dissolve completely). After it dissolves add the fish sauce, sugar, and stuff. After it is all cooked through add salt to taste and cilantro. Serve over hot rice (I like basmati) or noodles.
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