In truth, this curry isn't in that much of a hurry - but I like the rhyme. Our team had a retreat a few weeks ago to Salud! Cooking School at Whole Foods. We took a Thai food class and made a green papaya salad, chicken curry, spicy beef stir fry, sticky rice in banana leaves and Thai iced tea. Everything was delicious (except the tea - I just can't get into drinking sweetened condensed milk).
Last week, I made the chicken curry dish but substituted some vegetables to use what I had in house.
1 can coconut milk (I used light)
1 cup frozen peas
1 red bell pepper, cut into strips
3 carrots, peeled and chopped
small onion, diced
1/4 cup basil, rough chopped (proper recipe calls for Thai basil but I used sweet)
2 large skinless, boneless chicken breasts, cubed
2-3 pinches of kaffir lime leaves
1 pound string beans, trimmed and halved or zucchini, broccoli - any green veg!
3 tablespoons red curry paste
3 tablespoons smooth peanut butter
3 teaspoons fish sauce
In a heavy bottom pan or wok (I used Dutch oven), pour in coconut milk, stirring until oil separates. Reduce heat to medium - low and add curry paste, fish sauce and peanut butter. Stir for about 3-4 minutes until smooth. Add diced chicken (seasoned with S&P to taste), onion and carrot. Cook, stirring occasionally, for about 5-8 minutes. Add bell pepper and string beans. Bring to a low boil and simmer for about 10 minutes. When all vegetables are tender (but not mushy!), add in peas, basil, lime leaves and stir gently.Check that chicken is done and then enjoy!