Like the majority of the dishes I make, there is a lot of room for intepretation here. Unlike many Indian curries, where the dish is stew-like, in a Thai curry, the proportion of solids to liquid is small. These curries do not have to be spicy either. Keep it simple.
1 13.5 oz. can of low-fat coconut milk
1 tbs (or more) curry paste
1 tbs. fish sauce (optional)
1 tsp. brown sugar (regular sugar works fine)
2 chicken breasts cubed
1/2 onion sliced
Once all the ingredients are in the pan add fish sauce (optional) and brown sugar (again, regular sugar works great)
Serve by itself or with rice.
- Add chilis to heat up the dish.
- Don't be scared of fish sauce. Thais use it as we would use salt & pepper. But if you must, you can leave it out.
- It's up to you what vegetables you want to use. I've used eggplant, carrots, peanuts etc. Be creative.