You should try One Pot Thai Style Coconut Curry
It's fast, it's simple, it's easy, it's filling, and it is so delicious.
It looks a little bit finicky at first, but really, it's way less work than chili, or even stirfry.
The sauce has four ingredients, there are four spices and the rest is just noodles, veggies and chicken.
1 Large Pot (spaghetti size)
Rice Noodles (not super important what kind, get whatever's on sale)
Half a purple onion
2-3 Cups veggies of your choice!
One or two pieces meat of your choice, but I suggest chicken.
A manageable amount of hot peppers (this amount could be zero. Your call)
Ingredients for Sauce
1 can coconut milk
2 TBS Fish sauce
2 tsp red curry paste (the Thai Kitchen brand is cheap and delicious and lasts forever)
1 Cup water
Basil (can be fresh or in tube form. Haven't tried dried, but it would probably be fine)
Cilantro (I don't think you can buy dried cilantro)
Get a big pot, like spaghetti size, put some rice noodles in it. The Mai Fun noodles cook really fast, but they don't microwave great. Wider Thai style noodles are probably ideal, but not necessary. Get whatever's on sale, then put them in the pot. It'll be okay.
Step Two: Meat
I like chicken because chicken is cheap. Pork would probably work just fine. Beef should be okay if you slice it thin enough, but it seems like a waste to boil beef.
Put the pieces of raw meat in the pot with the noodles.
Step Three: Solid Flavors
(fresh basil and cilantro if you're using it)
Hot Peppers (if you're into that sort of thing. I like the teeny thai chilis, because they have the best flavor, but they're so spicy I can only buy four or five at a time. I'm pretty sure the grocery store just gives them to me because I don't buy enough for the scale to acknowledge. Habaneros and jalepenos would work too. You do you.)
I like to use whole ginger and garlic, because it's cheap and I always put in double the garlic and ginger a recipe calls for. Ginger is the best thing in the world. If you are doing this recipe for the first time, I recommend two to three cloves of garlic, and about half a thumb of ginger. You can use your actual thumb on your hand to measure. This doesn't have to be exact, and you can monkey with it as you keep making the dish. Chop the garlic finely, grate the ginger.
If you are using whole fresh basil and cilantro, now is the time to chop up a few sprigs.
Put it all in the pot with the meat and noodles.
Step Four: Veggies
Chop up two to three cups of your favorite veggies, and half a purple onion. You could use yellow or white too, purple's just the most fun.
For veggies I suggest broccoli, brussel sprouts, mushrooms and peas. Bell peppers and carrots are, to me, a little too sweet with the coconut, but this is a personal preference thing. You can't actually can't actually screw up "couple cups of veggies".
Pour them on top of the meat, noodles and solid flavors.
Step Four: Sauce
1 Can Coconut Milk
2 TBS Fish Sauce ( I like to do a teeny bit more)
2 tsp Thai Red Curry (again, with a little more)
Basil (if using tube basil)
Cilantro(if using tube cilantro)
1 Cup Water
This sounds a little finicky, but these are all cheap ingredients that last forever and come premade. When you taste how delicious this is, you'll make it enough times to finish off the fish sauce. Do not smell the fish sauce.
Don't add the water yet.
If you are using the tube herbs, add about a toothpaste sized squeeze of basil and cilantro. The original recipe I found calls for a little mint. Mint doesn't come in a tube and I live in an unforgiving climate. I don't know if this would be good or not, but it sounds like it's worth a try to me.
Mix the sauce ingredients together with a fork, sprinkle some salt over the top, a couple pinches, then taste the sauce. You want it to taste just a little stronger and saltier than you really want your food to be. Add the cup of water.
Pour the sauce into the pot.
Turn the heat up to high, until the noodles start to soften, then bring it down to a little above medium until the water cooks off.
If you want a less laid back approach to this recipe, here it is: http://impromptukitchen.com/2014/04/one-pot-coconut-curry-noodles/