Anyone in the mood for a quickie?
You know how it is when you like to fiddle in the kitchen. Sometimes you enjoy taking your time…sip on some vino…get some tunes going on the Pandoras…really get into your groove thang. And then sometimes you’re like GIVE IT TO ME NOW SO HELP ME GAWWW AND MAKE IT SNAPPY!
Of course, we’re talking about food.
…specifically, of the curry varietal.
Curry in a hurry, you dig? I know, I know…nothing can compare to authentic ethnic food that has been slow simmered for hours on end to really allow the spices and flavors to open up…but sometimes we want to stay in and make it ourselves…and even better if we can save some time and whip it out in the flashiest of flashes.
For times like these when you want a home-cooked meal that comes together speedy quick, curry in a hurry’s your jam. If you’re like me and prepare recipes in parts, here are some options for preparing parts of this recipe ahead of time –
What can be prepared ahead of time:
- Prepare the rice ahead of time.
- Chop the onion and grate the ginger and place it in a seal-able container. Refrigerate until ready to use.
- Measure out all the spices and put them in a small container, bowl, or seal-able bag. As an alternative, replace all spices listed in recipe with 2.5 to 3 tablespoons curry powder.
- If you want to get shmancy, combine the spices and coconut milk in a blender to make a curry sauce and use it to marinate the chicken. This will result in uuuuber tender and flavorful meat.
Additional notes and substitution ideas:
- To make this recipe vegan, replace the chicken with 1 large yukon potato, and one 14-ounce can of chickpeas (drained) (or 2 potatoes or 2 cans of chickpeas).
- You can serve over quinoa, rice noodles, or white rice instead of brown rice. Using white rice is the quickest option.
- If you don’t have some of the spices this recipe calls for on hand, and/or to make the prep time quicker, you can replace all of the spices listed in the recipe with 2-½ to 3 tablespoons yellow curry powder.
- Serve with a dollop of plain yogurt to really seal the deal.
And that’ll do ya! Quick, efficient, yielding of leftovers, healthful, you got this!
Get that quickie!
30-Minute Thai Chicken Curry
- 1 14-ounce can full-fat coconut milk
- ½ yellow onion finely chopped
- 1 tablespoon fresh ginger peeled and grated
- 2 teaspoons ground cumin
- 1-1/2 teaspoon ground corriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1 pound boneless skinless chicken breasts
- 3 cups Cooked Rice
- Fresh cilantro chopped
- Plain or Greek yogurt
- Lime wedges
Start by preparing the rice, following package instructions, so that it can cook while you’re preparing the rest of the recipe. I found making 1 cup of dry rice was the perfect amount for serving the recipe.
Add 1/3 cup of the coconut milk to a non-stick skillet, along with the chopped onion and grated ginger. Heat over medium-high and saute until onion is translucent, about 6 to 8 minutes.
Lower the heat to medium, add all of the spices and salt and cook an additional 3 minutes. Note: if at any point the contents of the pan begin to dry out, simply add more coconut milk.
Add the rest of the coconut milk and bring to a full boil and cook 2. Add the chopped chicken and stir well. Cook, stirring occasionally, until chicken is cooked through, about 5 to 6 minutes.