Thai-style Chicken Curry
https://www.washingtonpost.com/recipes/thai-style-chicken-curry/Scan to open on your phone
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In a large nonstick skillet over medium-high heat, heat the oil until it shimmers. Add the curry paste and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the coconut milk until the curry paste is evenly distributed. Add the fish sauce, if using, salt and crushed red pepper flakes to taste, if using.
Add the frozen vegetables. Bring the liquid to a simmer and cook, stirring occasionally, for 5 minutes. As you’re stirring, break up any frozen vegetables that are stuck together.
Add the chicken and reduce the heat to medium. Cook for another 5 minutes, stirring occasionally. Remove from the heat, sprinkle with the fresh herbs, if using, and serve warm, with rice or rice noodles.