The Food Fix Weeknight curry!

The Food Fix #1: Priyanka’s Weeknight Curry!

A video series featuring cooking problems from readers. In this episode we tackle a quick curry recipe that still has great flavor!


The Food Fix #1: Priyanka’s Weeknight Curry!

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Guys, I’m EXCITED!

For the last few months I’ve been working on a video series called THE FOOD FIX where I interview actual readers of the blog and try to help them out with a cooking problem.

Each episode will feature a short interview with a reader and a custom recipe made by me! There are three episodes in the series so far and I’ll release a new one every few weeks!

If you like it, it would be awesome if you could subscribe to the Macheesmo Youtube channel so you’ll get new videos. This is my first real attempt at a video series like this so I’d love to hear what you think in the comments section!

Without further ado, here’s episode one!

Here’s the written recipe as well so you don’t have to take notes.

Priyanka's Weeknight Curry

Serves 2
Prep Time:
Total Time:
The Food Fix Weeknight curry!
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A video series featuring cooking problems from readers. In this episode we tackle a quick curry recipe that still has great flavor!


2 tablespoons neutral oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1-3 tablespoons red curry paste (start with 1 and adjust for your heat level.)
1 (14 oz. can) coconut milk
8 ounces skinless boneless chicken, sliced thin
1 red pepper, sliced thin
1 tablespoon soy sauce
1 tablespoon fish sauce
White rice, for serving
Peanuts, garnish
Cilantro, garnish
Sesame seeds, garnish


1) Slice chicken into thin strips. In a medium-sized pot over medium heat, add neutral oil along with ginger and garlic. Cook for 1 minute, then add curry paste, and continue to cook for another 1-2 minutes. It should be very fragrant.

2) Add coconut milk to the pot and stir to combine. Bring to a simmer.
Taste the curry and stir in more curry paste if you want it spicier.

3) Add sliced chicken to the simmering curry and cook for 8-10 minutes until chicken is cooked through.

4) Add sliced red peppers, soy sauce, and fish sauce. Simmer for another minute or two. Taste and adjust flavors to your liking.

Keep curry warm over low heat. Serve over rice (LEARN HOW TO MAKE INSTANT RICE) and garnish with peanuts, sesame seeds, and cilantro!

If you want to apply to be on a future episode of THE FOOD FIX, just fill out this quick interview form!

This web series is sponsored by Sabra. Like them on Facebook for lots of great quick snacking ideas!

14 Responses to “The Food Fix #1: Priyanka’s Weeknight Curry!” Leave a comment

  1. Loved this! Will pass on the link to my boyfriend who lives by himself and cooks his meals every day. This would make for a super quick and tasty meal! Thank you so much and looking forward to more videos! :)

  2. Looks quick and easy and delish! What makes it panang curry, though? My local Thai menu includes panang curry, red curry, yellow curry…. You’re using something called “red curry paste” in “panang curry” when I would’ve assumed in my ignorance that you needed “panang curry paste.” Is it the other ingredients that help define the type of curry? Thanks. Can’t wait to try this.

    1. Hey Andy! Great question. I meant to describe it in the video but didn’t want to make it too long. It seems like there isn’t a huge difference between the two. The one difference I could tell is that most panang curries have peanuts while most standard red curries don’t. Sometimes those peanuts are in the curry paste and sometimes they are on top. Depending on brand there might also be other subtle differences, but for the most part they are very similar. Hope that helps!!

  3. Wonderful video Nick! So, how come you aren’t part of the new “Next Food Network Star?” You do really well on the video and I’d much rather watch you. I may have a challenge for your food fix. I’m deathly allergic to peppers and chilis. I’m sure sick and tired of subbing celery. In fact, I really don’t even care for celery but figure I need to make up the missing bulk of peppers. I’m also doing low carb. Quite a mix and has been a huge challenge for me.

  4. We made this last night and it was both awesome and easy. Side note, our three year old twins devoured it with a little plain yogurt mixed in as well. Thanks!

  5. Hi Nick! We made this for dinner tonight, and it was great! Very tasty and on the table 30 minutes after I got home, just as promised :) One quick question – is there a brand of red curry paste you recommend? The one I used (Thai kitchen) was good, but I’d love to experiment with others.

    Thank you so much for this food fix. I’d definitely call it a success!

    1. Hey Priyanka! Woohoo! So glad you tried it and it worked for you. Yes… playing around with different curry pastes is a big part of it and finding one you like really helps make the recipe easier b/c you can figure out just the right amount.
      My favorite brand these days is called Mae Ploy. It comes in tubs and is really spicy. You’ll need less of it probably than Thai Kitchen. I’ve only seen it at Asian grocery stores though or you can order it on Amazon! Here’s their red curry paste:

      1. Thanks, Nick! I’ve ordered the Mae Ploy curry paste and am looking forward to trying it out.

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