Green curry

Green curry is not only incredibly flavorful and delicious, it's unbelievably easy to make--at least the way I make it. A can of green curry paste, which I get for something like 59 cents at the local Asian store, does the heavy lifting to make a potful of curry--that, a can of coconut milk, lime juice, and a splash of the very best smelly ingredient of all--fish sauce. I like to make my own variation based on whatever vegetables I feel like having in my curry, but typically I make a tofu curry with carrots, peas and bell peppers and, of course, eat it with plenty of rice. A cilantro or thai basil garnish adds a nice extra note of flavor.

The only downside to this dish is that coconut milk is incredibly fatty! I've tried cutting it down with regular milk or chicken broth, but it's not the same. The richness of the coconut milk counteracts the spiciness of the curry paste, and without enough coconut milk the flavors become a bit too sharp. My advice--don't read the nutrition label too closely. Even if you do, though--the dish is well worth it.