Have you ever wanted a quick and easy cheat meal? One that takes just minutes to make? Thai red curry is that meal for me; it’s spicy, creamy, and comforting. And the best part about it is that it is easy to make. Serve this on top of a warm bowl of jasmine rice or prepared rice noodles for a tasty meal.

1 tbsp oil of your choice
4 oz can Thai red curry paste of your choice
2 13 oz cans coconut milk, shake well*
1 lb chicken breast, thinly sliced
8 oz can sliced bamboo shoots, drained
1 tsp fish sauce

In a large skillet, heat up your oil over medium-high heat. To the oil, add the curry paste to help release the fragrant oils. Be careful! The curry and oil can splatter. Cook the paste for about 2 minutes. Add 1 can of coconut milk to the paste. Blend together and allow to cook for 3 more minutes. Add chicken, bamboo and remaining coconut milk. Stir together well, lower heat to a simmer, and cover with a tight fitting lid until chicken is cooked through, about 5-7 minutes. Season with the fish sauce. Remove from heat and serve over steamed rice or prepared rice noodles.

*Many times when I try to shake up my coconut milk, I notice it is impossible to do. If this is the case with your coconut milk, simply pour the contents into a large bowl and whisk together well.

If you discover using coconut milk is either too rich, or you simply do not have any on hand, try cow’s milk. Full fat dairy works well in curry and has fewer calories than coconut milk.