- Thai Chicken Curry with Vegetables
- Use whatever vegetables you have – asparagus, eggplant, sweet potatoes, corn, zucchini, broccoli, green beans, and whatever protein you have – chicken, beef, pork, shrimp, or tofu. Serve with jasmine rice.
- Serves 6
- 1 tablespoon grapeseed oil
- 2 chicken breasts, boneless, skinless, cut into ½ - inch pieces
- salt and pepper to taste
- 1 onion, sliced
- 1 red pepper, sliced
- 4 carrots, cut into ½- inch rounds
- 1 tablespoon ginger, grated
- 1 tablespoon lemongrass, grated
- 4 garlic cloves, grated
- ½ teaspoon red curry paste (or more depending on how hot you like it)
- 1- 13.5 oz. can coconut milk - about 2 cups
- 2 teaspoons palm sugar or brown sugar
- 1 tablespoon fish sauce
- 3 kaffir lime leaves or 1 teaspoon lime zest
- 1 cup frozen peas
- 1 tablespoon lime juice (or lemon)
- large handful of Thai basil, or basil, roughly torn
In a large skillet, add oil and heat over medium high heat. Salt and pepper chicken and add to skillet. Brown chicken on all sides and remove (doesn’t have to be cooked through) to a plate.
Add a little more oil and add onions and lightly brown. Add red pepper and carrots and cook for 5 minutes. Add ginger, lemongrass, cloves and red curry paste and cook for 30 seconds. Add coconut milk, palm sugar, fish sauce, and kaffir lime leaves and cook for 10 minutes or until carrots are almost cooked through. Add chicken and continue cooking for 3-4 minutes or until the coconut milk can coat the back of a spoon. If it is too thick, add some chicken broth or water to desired consistency. Add peas, lime juice, basil and stir. Heat the peas through and taste for sweet, sour and salty and add more fish sauce, lime juice, or sugar to get the balance.
Serve over jasmine rice.