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I will (probably) never buy Thai Red Curry Take-Out again!
Thai red curry might be the easiest and fastest dish I’ve ever cooked. Seriously. I was furious I never tried to do this before, and instead thought I needed secret wok skills to pull this off with ease- I was wrong. You don’t even need salt and pepper to finish it! All you need is Thai red curry paste (in supermarket as well as Asian market) and a can of coconut milk. The dish you see above includes:
Chicken breast meat
Green beans (haricot verts)
Thai red curry paste
Some cilantro (or coriander- see my blog header!)
That’s it my friends. Just stir-fry your meat of choice until done, add about 2 tablespoons of Thai red curry paste, then stir in a can of coconut milk. Boil down then add a vegetable or two you like. Prepare some rice for the side while you do that, and BOOM dinner for two is served.