I usually have sudden cravings for Thai, so when I can't plan in advance to have all the ingredients on hand, I just have to wing it and come up with a close approximation. I sometimes have cans of coconut milk on hand, but never the green curry paste to make my favourite kind. I could make my own, and have done so, but this recipe is all about wanting the curry and being able to have it quickly and without the need to wash a blender. —Shaima Rizvi
Slice up the chicken and dry on paper towels. Prepare the vegetables and when ready to move to the stove, toss the chicken strips with the salt, pepper and chili flakes.
Heat up a large and deep saucepan. Just when it starts smoking, add the olive oil and sesame oil. Let the oil heat up briefly, then add the chicken strips, letting them sear on the bottom. Wait about a minute. Then add the chopped white onion, red onion, garlic and ginger. Let them brown a little before adding the brown sugar and then tossing everything to combine. The brown sugar should deglaze most of the pan.
Add the green chilis and the green and red peppers. Let the peppers char a little bit, then add the rice vinegar and fish sauce. Toss to combine.
Add the coconut milk and the regular milk and bring to boil. Chop up some of the basil and cilantro and add to the pan. Continue to simmer 4-5 minutes.
Taste and adjust for the level of salt and check if the chicken is fully cooked. Remove from heat and serve hot, over a bed of fluffy rice, topped with scallions and the remaining basil and cilantro.