The 10-minute master curry formula
Stop googling four different recipes. Honestly: red, green, panaeng or massaman – the method is the same for all of them. This is how Thai grandmothers do it … and they are always right.
- 10 min
- medium hot
- easy
Ingredients
- 1 tin coconut milk
- 2–3 tbsp curry paste of your choice
- Protein of your choice
- Vegetables of your choice
- 1 tbsp fish sauce
- 1 tsp coconut sugar
- Chili crunch (optional)
Method
The crack (crucial): heat 3 tbsp coconut milk, add 2–3 tbsp curry paste and fry until it smells amazing and the oil separates. This is the moment your curry decides to be great.
The simmer: add the protein and coat it well. Pour in the remaining coconut milk, then the vegetables. Feels like cooking already, doesn't it?
The balance (the big secret): simmer until the vegetables are tender (about 5–7 minutes). Now taste and act wisely: 1 tbsp fish sauce, 1 tsp coconut sugar. Magic happens. You are now officially a curry master.
The danger zone: want it hotter? Drizzle some chili crunch over before serving. Definitely spicier than Aromat – but you'll keep doing it anyway.
