In a wok or large skillet, heat over medium-high:
1 tablespoon of sunflower, canola, or other light oil
Once the oil is hot, add:
3 cloves of garlic, minced
1-3 thai chilis, sliced thinly (optional)
1 tablespoon of green curry paste (or less, if you are wary of spicy foods)
Saute these together until the garlic begins to brown and the curry paste is fragrant, then add:
2 boneless, skinless chicken breasts, diced in half-inch pieces
Stir-fry the mixture using two large wooden spoons until the chicken is almost opaque on all sides, then add:
1-3 tablespoons of Thai fish sauce (nam pla)
Bring to a simmer and add:
1 half of a can of coconut milk* (light is fine)
Reduce the heat to medium-low and add any combination of the following:
Green beans, trimmed
Zucchini (small), sliced
Edamame, frozen or fresh, shelled
Green peas, frozen or fresh, shelled
Asparagus, trimmed, sliced into 1-inch pieces
Broccoli, trimmed, cut into small florets
Celery, trimmed, cut into half-inch pieces
As you see, I try to keep everything within the green family for this curry, which I think is pleasing to the eye, but you should feel free to use whatever vegetables you have on hand. I usually have enough vegetables to equal 2-3 cups, depending on what I have in the refrigerator/freezer and how vegetable-heavy I want the dish to be. I think they should be al dente, so the order in which you add them becomes important. Things like celery, asparagus, and green beans take longer to cook than zucchini, broccoli, snow peas, and the frozen beans and peas, which only take about a two minutes, so add them in installment, one to two minutes apart, or according to how you like them cooked. The basic rule is to add the vegetables to the wok, stir fry them for a few seconds with the mixture already in the pan, then cover to allow everything to steam; repeat, as necessary, with quicker-cooking vegetables. The curry is ready to serve once the chicken is cooked through and the vegetables are done. Make sure to serve lots of the sauce with each portion, and give everyone a spoon to slurp up the sweet and salty mixture. Have lime wedges available, if you like – they add a lovely brightness to the dish.
To make this dish vegetarian, just replace the chicken with tofu and omit the fish sauce, if you so choose, though I do think that most commercial curry pastes include nam pla in the list of ingredients.
*You can freeze the remaining half of the can and use it for your next curry or another purpose.