Curry is one of my all-time favorite flavors, and it was during a recent Uber ride that my driver, who was Indian, informed me that I was cooking with curry all wrong. Apparently for Indian-style curry, you’re supposed to mix the thick red paste with water to thin it out. AND, apparently, I don’t cook and don’t know what I’m doing. (In my defense, the instructions on the jar did not indicate needing to do this?!) My Indian curry would come out chunky and weird, and each time I’d be like, “y tho”. (As you can see, still working on Indian curry. You my boy, random Uber driver!!) The good news is that with Thai curry, I gotchu.

What you’ll need:

•1 package chicken thighs

•1 can coconut milk

•Yellow curry powder

•Cumin powder

•Minced garlic

•Chopped yellow onion

•Your favorite base (quinoa, rice, veggies, etc.)

•Olive oil or butter

•Cornstarch (optional)

•Salt/pepper

Season your chicken with the salt, pepper, and cumin, and throw on a greased and heated deep pan or pot. Cook on each side for about 5-6 minutes, or until cooked through and set aside.

In the same pot/pan, add the coconut milk, minced garlic, red onion, and curry powder to the pot, stirring frequently until it’s near-boil. Add salt/pepper to taste as you go. For a thicker sauce, sprinkle in some cornstarch and continue cooking for a while longer. Once you start to see bubbles, reduce the heat, add the chicken back in, cover, and cook for ~10 more minutes. (This is also the part where I’ll do a taste test to see which other spices are needed.)

Serve with your favorite base - in my case, it was a simple mix of veggies. However, if you’re a curry fan, you know how damn good this stuff is with rice - so have at it. Life is short and carbs are good. Happy curry-ing!