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“This is a Thai inspired curry. You can use whatever veggies you want and substitute tofu for chicken. Just don't leave out the fish sauce; it is what makes this taste like restaurant quality curry.”

Ingredients Nutrition


  1. Mince garlic and ginger. Mix with all spices, soy sauce, and fish sauce in a bowl and let set at least 10 minutes.
  2. Cut chicken into bite sized pieces. Coat with cornstarch.
  3. Heat the oil in a large skillet or wok on medium high heat.
  4. Add minced onion and approximately half of the spice mix to the hot oil. Cook about 2 minutes until onion is soft.
  5. Add chicken to the skillet and cook until outside is no longer pink (about 3 minutes). Add vegetables and the rest of the spice mix. Stir and cook for another minute or two.
  6. Add coconut milk plus 1/4 cup water and heat until bubbling. Lower heat to medium low to low and cook for at least 15 minutes. You can cook longer if you like softer veggies.
  7. Recommended to serve over jasmine rice, but also good with flat bread to soak up sauce. Top with rinsed and torn cilantro if desired.

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