Ali Slagle's Southern Thai-Style Red Curry

When I mentioned this recipe to Joel, he was quick to ask me to clarify whether this was some Rachael-Ray-esque fusion of cuisines, i.e., the American South meets Bangkok. Chicken curry on shrimp grits, perhaps? Interesting thought, but, thank God, no.

I love recipes like these. One skillet, easy seasoning, big flavor. Easy to do when I get home at 6 p.m. Enough for lunch leftovers the next day. I also love the salad-like toppings you can add: cucumbers, cabbage, carrots (the pre-shredded mixes are my friend), herbs. It's a complete meal.

Southern Thai-Style Red Curry
adapted from Ali Slagle via The New York Times

2 T. neutral oil (I used avocado oil)
1/4 c. red curry paste (I used Thai Kitchen)
1 tsp. ground turmeric
1 jalapeno, thinly sliced, seeded if needed (or other hot chilis)
1 pound ground chicken
1/2 tsp. dark brown sugar
2 tsp. fish sauce
1/4 tsp. lime zest
Optional accompaniments: Rice, shredded carrots/cabbage, sliced cucumber, fried egg, mint, cilantro

Warm the oil in a large skillet over medium. Add the turmeric, curry paste and jalapeno until toasted and fragrant, about 3 minutes.

Add the chicken and cook, breaking up with a spoon. Stir to coat the chicken with the curry mixture, cooking until the chicken is cooked through, about 7 minutes.

Stir in the brown sugar, fish sauce and lime zest until it's mixed well.

Serve on rice with desired toppings.