The Easiest Curry in the World

A community recipe by soleilgirl

Not tested or verified by Nigella.com

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Introduction

This recipe was given to me by a woman I used to work with. I by no means think this is the epitome of authentic cooking, but it's my favourite curry dish.

Ingredients

Serves: 0

11 ounces chicken (or steak, pork or tofu - cut a quarter inch thick and two inch long)
2 thinly sliced makrut lime leaves
2 cups unsweetened coconut milk
2 tablespoons red curry paste
1 tablespoon thai fish sauce (nam pla)
2 tablespoons ground unsalted peanuts
1 tablespoon sugar
¼ small thinly sliced red onion
1 cup rice

Method

The Easiest Curry in the World is a community recipe submitted by soleilgirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook rice according to the package

Heat 1 cup (half a can) of coconut milk and the curry paste together in a wok. Stir to dissolve and cook until the oil from the coconut milk rises to the top and the sauce thickens (about 5-6mins)

Add fish sauce, rest of milk & meat (tofu).

Reduce the heat and stir for another minute.

If you have them around add the peanuts, Â¾ of the lime leaves, and sugar. Stir. Turn heat to max and cook for 8 mins, stirring occasionally.

Reduce heat to med/low and simmer for another 3 to 4 mins

Garnish with onion slices and leftover leaf ribbons (but I barely ever do this b/c I'm lazy and I don't want to waste anytime b/w cooking and getting the goodness into my mouth). Serve on top of rice.