This is how “fast food†should be defined. Thai red curry mix in a foil packet, canned coconut milk, some cubed boneless chicken breast (this really should be duck but we 
didn’t have any) and whatever veggies make sense. Traditionally, this might include some eggplants, onions, tomatoes, coriander, thai basil, kaffir or makrut lime leaves…but in this version I added some sitaw, green grapes, chilies, etc. Just sauté the red curry mix and add the coconut milk, then the chicken and cook for a few minutes before the veggies and herbs. At most, 10-15 minutes of work and cooking from start to finish…not even long enough to cook the rice so you should have started that first. This dish is perfect with brown or white rice. I did another version of this recipe here. It really does work better with roast duck so try that when you have some leftover from a take out Chinese dinner. The other instant (or out of a box/packet) dish that I enjoy is S&B Curry that is made with either beef, chicken with potatoes and carrots…so easy and so satisfying. Sometimes, shortcuts are indeed justified…
13 Responses
Did you use Asian Home Gourmet? IThey aren’t bad at all for instant meals. We normally just cook vegetable curry using either the red or green curry packs. And I put whatever veg we have at the moment – like green beans, carrots, sweet potato, squash, toge, baby corn and/or tofu, then top with nuts like cashew or almonds… mmm…
oh yes, indeed. i use S & B when i want that japanese curry flavor that i miss and can never replicate when i start from scratch. aside from the thai foil-packed mixes, the korean “ottogi” brand of food mixes and marinades is good, too. and yes, the easiest way to freshen the taste is to add herbs and veggies.
I was just staring at these one-dish packets of red, green, massam and indian curry mixes at the re-opened Rustan’s grocery in Katipunan. I didn’t get the brand if it was Asian Home Gourmet or something and all I remember was they were tiny packets unlike that thai green curry in a plastic jar I bought a few months back sitting in my freezer since just using a tad gives a really hot, biting curry. MM, what’s the difference between these curries? I’ve tried red and green thai, but I don’t know how to cook “massam” and is “indian” the pungent yellow kind? Would you happen to know what kind of curry they use for dipping the roti in Banana Leaf restaurant? My son loves that!
MM, I don’t see how this can be any faster (a shortcut) than ‘noninstant’ curry? Perhaps tastier (or more tasty?), but with the right spices this isn’t the case. Also, my only complaint with the ‘noninstant’ curry is the aroma that gets around the kitchen and stays there for a while when you saute the spices. Does the instant mix do this too?
S&B curry? isn’t it S&P? just wondering.
duck curry rules. or meatballs, or just vegetables, we just need the goood sauce. for some reason im not really into chicken.
green grapes in a curry. i never would have imagined. . .
I wonder if the thai basils taste any different from the regular basils we get from the supermarket?
I made green Thai curry (used the Mae Ploy brand) the other weekend with bamboo shoots, sitaw, sigarilyas, eggplant, carrots, pre-fried tofu cubes and leftover grilled beef— it was really good! Had to add coconut milk though, at first I tried using light coconut milk and it just didn’t taste as good. MRJP, I think the aroma of thai basil is quite distinctive, and since taste and smell are so closely intertwined, the dish also tastes different.
Thanks, ykmd! I’ll keep an eye for thai basil next time I go to the supermarket. Will try this recipe, too. My husband loves chicken curry. Thanks for the recipe, MM.
a colorful one.
Thanks for this post. I was just thinking of using the stuff but what stopped me was the thought that I’d miss out on what I deem are essential ingredients like kaffir leaves! Where can I get the stuff anyway? Now that you say I can do away without ’em leaves then I’ll cook up a curry storm! Thanks for the tip, MM!
Gigi, they sell dried kaffir lime leaves at Santis or at other spice shops. I have a plant in my kitchen garden… Just add a spritz of lime juice or rind, the wansoy or basil and it’ll still taste good. MRJP, thai basil is distinct from regular sweet or Italian basil and it grows like a weed, hard to kill it actually. I do however, substitute Italian basil when I don’t have Thai basil. But for fresh uses such as fresh spring rolls or thai beef salad, fresh thai basil is very useful. Ykmd, I have to do a vegetable version soon…I always assume I need the meat, but I don’t. fabian, now that you mention it, I went to go look for a box and it is S&B, not S&P… and try the grapes, it really works well…others use pineapple if you aren’t allergic to it like I am. Johnny, non-instant thai curry would mean taking the fresh ingredients and mashing them in your nice stone mortar and pestle until you achieve the right consistency before proceeding with the recipe…it tastes less exact and frankly, I don’t cook thai enough to have all the freshest spices on hand so I resort to the packaged mix which is good enough for me when I have a hankering for Thai! Johnny, yes, the smell is pungent and sticks, even in the case of instant…kinda like daing or buwad I suppose… goodtimer, I am not such a curry expert so I have to look up your question and answer it at a future point… Frayed, yes Asian Home Gourmet it is…
MM, I checked out your other Thai Curry recipe, and what a coincidence…we use Asian Home Gourmet in our kitchen as well. Have you tried their Cantonese Claypot Rice mix? Its our favorite…our home-cooked version of Chinese paella (I believe this is vaguely based on kiampeng, minus the sticky rice)
Chinachix, no I haven’t tried the Cantonese Claypot Rice Mix…something to look for the next time I see this line of mixes/spices!