When you’re starting to cook it can seem like a mystery as to why recipes use certain flavor combinations. If you’re beginning to cook without recipes, it should not be a stab in the dark.
Actually, even if you’re new to cooking, you’re not new to eating. All those years of having three meals per day have taught you some very important lessons. You know mostly which flavors taste good together. It may not be something you think about consciously, but the knowledge is there.
How do you avoid making mistakes with flavors? 
1. Back yourself.
If you were making a sandwich you’d know what flavors would work. Wouldn’t you? So all you need to do is trust your instincts. If you think something will taste delicious then it probably will.
2. Study the classics.
The next step is to bring your ‘subconscious’ flavor combining knowledge to the front. The best way to do this is to learn from the classics. There’s no need for you to be ‘reinventing the wheel’ every time you step into the kitchen.
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Green Curry Stir-Fry
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A quick, flavorful stir-fry inspired by Nigel Slater. Broccoli and chicken get a vibrant boost from Thai green curry paste.
Ingredients
- 2 heads broccoli (2 heads) broccoli
- 1 lbs (450 g) ground chicken
- 3-4 tablespoons (3-4 tablespoons) green curry paste
- 2-3 tablespoons (2-3 tablespoons) fish sauce
- 1 bunch basil (1 bunch) basil
Instructions
- Heat a little oil in a wok or large frying pan over high heat (approximately 400°F/204°C).
- Stir-fry the broccoli until bright green and slightly softened but still crunchy (about 4-5 minutes).
- Remove the broccoli from the pan.
- Add a little more oil to the pan and stir-fry the chicken until no longer pink.
- Add the broccoli, curry paste, and fish sauce. Stir until heated through.
- Remove from heat. Taste and season with more fish sauce and curry paste, if needed.
- Serve with basil leaves scattered over.
Notes
- For a richer flavor, marinate the chicken in fish sauce and a teaspoon of curry paste for 30 minutes before cooking.
- If you don’t have fresh basil, substitute with 1 teaspoon of dried basil. Reduce the amount slightly as dried herbs are more potent.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use store-bought green curry paste for this stir-fry?
Store-bought paste works well here. Start with one to two tablespoons, taste, and add more since brand heat levels vary quite a bit.
What vegetables hold up best in a curry stir-fry?
Bell peppers, snap peas, broccoli florets, and zucchini all cook quickly over high heat without falling apart. Cut everything to a similar size so it cooks at the same rate.
How do I prevent the coconut milk from breaking or curdling in the wok?
Keep the heat at medium-high rather than a full blast and stir frequently once the coconut milk goes in. Adding it after the vegetables are mostly cooked also reduces the risk of separation.
