I am really really partial to a Thai curry, and thankfully, Bob, who dislikes Indian curries intensely, and doesn't like coconut in anything other than milk form, also loves them.
So for Chinese New Year, we didn't eat Chinese, instead we just stayed in that side of the world and ate Thai chicken curry, with boned skinned chicken thighs, red peppers and cubed aubergine.
It is lovely and quick, only taking about 20 mins in total. The chicken is poached in the aromatic broth of coconut milk, red Thai curry paste, garlic and ginger paste, finely sliced kaffir lime leaves, lots of fish sauce and sugar. The veg are added in at the same time as the chicken, and it is finished with chopped fresh coriander and lime juice.
I like to serve it with the rice in a separate bowl, so I can taste the clean flavours of the curry and then have a mouthful of rice.