Patient readers of CrackingCurry.com 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)
(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!