Presenting a lighter, healthier fare that is packed with veggies, protein, and curry flavor. It’s also pretty easy to make as you can put everything together with a knife, cutting board, and one large skillet. It’s that easy!
Feel free to make this recipe with any vegetables you have. I often use bell peppers, onion, peas, green beans, zucchini, broccoli, snap peas, or whatever I have in the fridge. You can also substitute tofu for the chicken or leave the protein out, but I definitely recommend keeping some form in as it makes this meal more filling. Also, if you’d like to make this Whole30 compliant, leave out the sugar and soy sauce — you won’t even notice a difference!
I like to serve this on top of jasmine rice but you can substitute regular white rice or even brown rice for extra credit! This does make a lot of food, but trust me, you’re going to want leftovers. Justin and I usually get 4 meals out of this recipe, so you may want to double this if you’re cooking for a large group.
If you’ve never cooked Thai food before, don’t be intimidated! This recipe is very forgiving if you accidentally overcook the chicken or veggies as the coconut milk keeps everything moist and creamy, plus the curry flavor is strong enough to keep everything going in the right direction. Overall, just have fun and enjoy.
Excited to hear what you think!
P.S. My husband just asked me if I was going to run out of recipes to blog about. When I answered “No.” He responded with, “Does that mean I get to keep trying new foods?!”
Yes, babe, it does.
- 2 Tbs olive or coconut oil
- 1 lb chicken breast cubed
- 1 bell pepper of your choice
- 1/2 onion chopped
- 2 cups green beans chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- 2 tsp Thai Curry Powder
- 14 oz can coconut milk
- 2 Tbs red curry paste
- 1 Tbs brown sugar
- 2 Tbs soy sauce
- 1 tsp dry basil
- salt and pepper to taste
- In a large skillet, heat olive oil over medium heat. Add your vegetables and Thai curry powder to the pan, mix together, and sauté until slightly softened, ~10 minutes.
- Meanwhile, in a small bowl, mix together the coconut milk, red curry paste, brown sugar and soy sauce until smooth and set aside.
- Once the veggies are slightly softened, add in cubed chicken and stir to combine. Cook chicken for 3-4 minutes.
- Pour in the coconut mixture, stir to combine then cover, reduce heat to low, and cook for 5-10 minutes.
- Remove from heat and add in basil and salt and pepper to taste. Serve with rice.
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