Ten-minute sweet yellow curry.

It was supposed to be Rib Week, and indeed that’s how the week started off, but then I felt an obligation to perform and then some other stuff happened and I decided to hell with it, and stuck the rest of the ribs Nick bought into the freezer for another week. Today we had chicken in an easy ten-minute curry, because I am working on a few freelance writing projects before going back to work and have less time this week than I thought I would.

Don’t let the long list of ingredients put you off. It’s not that much, really, and it really does all come together by the time the rice is cooked. Which leaves you time for other important things, like drinking wine and watching What Would Brian Boitano Make?

Sweet yellow curry

  • 1 cup diced mango (about one mango)
  • 1 banana, sliced into rounds
  • 1 large shallot (or small onion), chopped
  • 1 tbsp. chopped fresh ginger
  • 3 cloves garlic, smashed
  • Zest and juice of one lime
  • 2 tsp. sriracha (or the hot sauce of your choice)
  • 1 tsp. fish sauce
  • 1 bunch green onions, light green and white part separated from darker greens
  • 1 398mL (14 oz.) can coconut milk
  • 1 tbsp. canola or vegetable oil
  • 2 tsp. sesame oil
  • 1 lb. boneless, skinless chicken thighs
  • 1 tsp. ground cumin
  • 1 tsp. turmeric
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. ground coriander
  • 1/4 tsp. nutmeg
  • 2 red bell peppers, chopped
  • 1 cup frozen peas
  • 1/2 cup chopped cilantro

In a food processor or blender, combine the mango, banana, shallot, ginger, garlic, lime juice and zest, fish sauce, sriracha, white & light green part of green onions, and coconut milk. Pulse or blend until smooth. Set aside.

Chop chicken thighs, and smash each piece with a meat mallet or rolling pin until flattened. Flattening the meat tenderizes it, and it cooks much faster because it’s not so thick.

In a large pan over medium-high heat, sauté chicken in canola and sesame oil. Add bell peppers. Let cook for a minute or two until the chicken browns, stirring frequently. Once chicken has browned, add cumin, turmeric, pepper, coriander, and nutmeg, stirring chicken and bell peppers to coat in spices.

Pour mango-coconut milk mixture into the pan, scraping the bottom of the pan with a wooden spoon to remove any browned bits, and stirring to incorporate all of the spices. The colour will be fantastic, possibly alarmingly bright. Reduce to medium heat, and bring to a gentle simmer to warm the sauce through.

Stir in the green part of the green onions (chopped) and the frozen peas. Simmer for five minutes, stirring occasionally. Before serving taste to check your seasoning, adjust as needed, then add cilantro. Serve over jasmine rice.

Seriously – this whole thing takes, like, ten minutes. It’s got a delicate sweetness, but not cloyingly or oppressively so, and gently spicy. It’s fragrant, and all kinds of good for you. Anything that colour has to be good for you.