Easy | Prep: 10 min | Cook: 20 min | Serves: 2–3

Every kitchen needs a go-to curry that works with whatever you’ve got. This is that curry. Chicken, prawns, tofu, just vegetables — it doesn’t matter. The coconut milk base does the heavy lifting, and the paste brings the heat. It’s the recipe you memorise and then never look up again, because it works every time with whatever needs eating.

Ingredients

  • 400ml tin coconut milk
  • 2–3 tbsp curry paste (red, green, or yellow — dealer’s choice)
  • 300g protein (chicken thigh, prawns, or firm tofu), cut into pieces
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 150g veg (green beans, baby corn, mangetout, or whatever you have)
  • 2 garlic cloves, minced
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • Juice of 1 lime
  • Handful of fresh coriander or Thai basil
  • 1 tbsp neutral oil
  • Rice or noodles, to serve

Method

  1. Bloom the paste Heat the oil in a wide pan over medium heat. Add the curry paste and fry for 1–2 minutes until fragrant and the oil separates.

  2. Add the coconut milk Pour in the coconut milk and stir. Bring to a gentle simmer.

  3. Cook the protein Add the protein and onion. Cook for 5–8 minutes depending on what you’re using (chicken takes longest, prawns are quick).

  4. Add the veg Add the pepper and veg. Cook for 3–4 minutes until tender but still crisp. Add the garlic for the last minute.

  5. Season Stir in the fish sauce, sugar, and lime juice. Taste and adjust — you’re looking for a balance of salty, sweet, and sour.

  6. Serve Over jasmine rice or rice noodles. Top with fresh herbs.

Cook With Your Senses

Inspired by Ethan Chlebowski’s sensory approach to cooking — the idea that your senses should tell you more than a timer ever could.

  • Look: When you fry the curry paste, the oil should separate and float on top — that means the paste is properly bloomed. The finished curry should be a rich, vibrant colour.
  • Listen: Curry paste in hot oil should sizzle gently and steadily. If it’s spitting violently, reduce the heat.
  • Smell: Bloomed curry paste smells completely different from paste straight out of the jar — warmer, deeper, more complex. That transformation is the whole reason you fry it first.
  • Touch: Chicken should feel firm when pressed but still have give. Prawns should be just curled and pink — if they’re tightly coiled, they’re overcooked.
  • Taste: The balance is everything. Fish sauce for salt and umami, sugar for sweetness, lime for acidity. Adjust all three until the curry tastes rounded and complete.

Notes

  • The quality of your curry paste matters more than anything else in this recipe. Buy the best you can find — Mae Ploy or Thai Taste are solid options.
  • Fish sauce is the secret weapon. Don’t be scared by the smell. It brings depth and umami.
  • If you want it thicker, let it simmer uncovered for a few extra minutes. If you want it soupier, add a splash of stock.
  • This is a template, not a prescription. Use it as a framework and throw in whatever needs using up.

Inspiration

Adapted for Ryan’s kitchen. Original inspiration: www.recipetineats.com