Want to impress yourself? Make Thai Curry

If there's one food that's deceivingly easy to make, it's Thai.
Here is a simple recipe that you just can't F up.

Thai Curry
It doesn't matter what kind of curry you want to make (Red, Penang, Green, Massaman, etc.) you really only need four major ingredients:
1. Curry Paste
2. Coconut Milk
3. Some sort of Vegetable
4. Some sort of Protein

That's it.

Here's how it goes:

1. Pick your curry paste

I always use Maesri curry paste. You can find it at any Asian grocery store, and they come in small 4oz cans (the size of a tuna fish can). There a bunch of different kinds, but the traditional ones are Red, Green, Penang (red), and Massaman (yellow).

Red/Penang is on the spicy side (prepared with chicken & bamboo shoots), Green is great for vegetables (like Thai Eggplant), and Massaman is the most mild (prepared with potatoes and peanuts).

2. Buy some Coconut Milk

You can get coconut milk at any self-respecting grocer. You will find it in the ethnic isle, usually in the Asian section, but sometimes in the Latin/Hispanic section. Each curry dish takes 2-3 cans of coconut milk.

3. Pick a Vegetable

Of course this is purely optional, but I think vegetables make the curry.

Some traditional vegetables to add to curry: bamboo shoots, Thai Eggplant (aka "Kermit" eggplant), green beans, potatoes, peanuts, cauliflower, baby corn, etc. Best advice: follow the vegetable suggestion on the side of the curry can.

4. Pick a Protein

This is also optional, but most curry dishes contain chicken. Depending on your taste you can substitute tofu, pork, beef, or shrimp.

Directions: heat the curry paste in a saucepan on medium heat. Add in two cans of coconut milk and bring to a low boil. Add in chopped chicken/protein of your choice and let cook for ~10 minutes. Add in vegetable (bamboo shoots) and let cook for another 5 minutes. The curry will be spicy, so you can add in a couple tablespoons of sugar to cut the heat. Serve over rice.

Enjoy!