Thai Chicken Curry

Friday, November 16, 2012

From our skinny table to yours ...

It's Friday night and for many of us, that means reaching for the phone to order up dinner.  Thai, Chinese, Japanese mmmmm ... who doesn't love takeout?  One of life's delicious guilty pleasures!  That is until you finish and you just feel bloated, thirsty and just plain guilty!  So skip the fried crispy chicken, white rice, greasy veggies and that heavy salty sauce and join us as we make our own takeout!

Tonight, we're having Thai Chicken Curry that is so delicious and so easy it's perfect for a busy weeknight meal.  If you keep light Coconut milk and curry paste (yes, we take a little help from the store!) in your pantry, you can truly throw this meal together in 15-20 minutes using whatever meat and veggies you have on hand!

Our recipe will double up the veggies and lighten up the sauce leaving you energized and ready for a fun filled weekend.  So put down the phone and let's get cooking!

1 pound of chicken breast or shrimp (tonight it's chicken for us but it's just as delicious with shrimp!)
1 cup of veggies per person - bell peppers, green beans, pea pods, cabbage, mushrooms, shredded carrots, asparagus
2 cloves of garlic
1 tbsp fresh ginger
4 scallions
1 can of light coconut milk
1 jar of green or red curry paste (we love Thai kitchen!)
1/2 cup water
2 tbsp olive oil
1 cup brown rice

Let's get cooking!
1. Cook rice according the package directions
2. Add 1 tbsp olive oil to a pan over medium heat and mix in half the jar of curry paste.  Cook 2 minutes until fragrant.
3. Add chicken - cut into bite size pieces - stirring occasionally until cooked through.
4. Remove chicken and set aside.
5. Finely chop the garlic & ginger and cut your veggies of choice into bite sized pieces.
6. Add remaining tbsp of oil to the pan and the other half of the curry paste.  Cook additional 2 minutes until fragrant.
7. Give the garlic, ginger & veggies a quick saute.
8. Add the coconut milk and 1/2 cup of water to the pan and stir to combine.
9. Return chicken to the pan and bring to a light simmer.
10. Scoop rice into 4 equal portions & top with your chicken curry.
11. Top bowls chopped scallions for the finishing touch!

Makes 4 delicious portions!  Enjoy :)

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