An Easy & Simple Curry!

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Patient readers of must forgive the recent lack of posts. I’ve been experimenting wildy with curries — most notably, I’ve tried recreating Texas Curry a half-dozen times — but the results have not been bloggable. *Sigh.

That said, on nights off from mad experimentation, I’ve stumbled across a surprisingly simple curry*, a version of which I first made at Thai cooking school at the Mandarin Oriental in Bangkok. It’s tremendously easy and delicious.

So on this, the two-year anniversary of this very blog, I share this easy-to-make curry below. Experiment with chicken or shrimp, and with whatever veggies are in season. Serve with jasmine rice — and perhaps a delicious rosé or dry riesling. Enjoy!

*I suppose this is technically a Chinese-inspired dish, rather than a curry…but in my book it’s a curry.

Easy & Simple Curry

2 tbsp oil (I use coconut oil, but you can use any veggie oil)
5-6 cloves garlic (diced)
2-inch piece of ginger (diced)
1.5 tbsp roasted chile paste (I prefer Sambal Oelek)
1 tbsp fish sauce
2 tbsp oyster sauce
3/4 tbsb palm sugar
1/3 cup coconut milk (feel free to use a bit more)
3/4 lb shrimp OR 2 chicken breasts
1 red bell pepper, julienned
1 yellow bell pepper, cut into square bite-size pieces
big handful snow peas
2 birds-eye chiles, diced, for added spiciness (optional)
jasmine rice
(serves 2 people)

Heat the oil and add garlic, stirring for a minute or so, then ginger. Add chili paste, fish sauce, oyster sauce and palm sugar; stir well. Pour in coconut milk. Bring to boil. Drop in pieces of shrimp or chicken. Allow protein to cook for a few minutes, til nearly done. Add bell pepper. Stir and allow to steam. Add snowpeas and chiles (if desired). Serve over jasmine rice. Delicious!

6 Responses to “An Easy & Simple Curry!”

  1. Lady MacBeff Says:

    Soy sauce instead of fish and curry sauce? Or else, what veg alternative do you recommend? Can you recommend one of your curries that would be a likely kid favorite?

  2. colleen Says:

    Hello, BDR. :) Hmm. This is a toughie – the flavors that make curries so intense tend to be fish-based (everything from fish sauce to shrimp paste) – so it’s hard for me to recommend, culinary speaking, a good veggie substitute. You could certainly give it a shot with soy sauce…that would provide the saltiness, for sure. Let me know how it goes!
    As for a kid favorite…I haven’t figured out the exact recipe yet, but when I do, this one I posted yesterday would probably be good for the kiddos:
    You might be able to sub tofu for the ground chicken…
    Oh! And this is a great one for vegetarians (I might have told you about it already) and for kids, too:

  3. DawnV Says:

    Happy two year anniversary! And thank you for sharing this easy recipe… it’s one I will be attempting for sure :)

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  5. Riva Richmond Says:

    Made this tonight for me and my guy. Used sugar snap peas instead of snow peas. Yum! Like your other friends, I also had more sauce than in your photo. I added a bit extra coconut milk, but only a bit. Do you need to let if cook off a bit before adding the chicken? I think the veggies added liquid, too. Anyway, no matter. Adam and I both thought it was delish!

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