top of page
Fat Gabs

Coconut chicken & vegetable curry

A few weeks ago I bought some of my favorite Mae Ploy Curry Paste and didn't realize I had ordered 1kg worth of curry paste...so we've been eating a lot of Thai food the past few weeks! This curry is delicious - seared chicken, a variety of veggies, and coconut milk to blend the spices. It goes well with white rice, rice noodles, or any other grain of your choice!


Serving size: 6


Ingredients

  • 700g/1 1/2 pounds boneless chicken thighs or breasts

  • 1 tbsp ground turmeric

  • 3 tbsp Thai Red curry paste

  • 4 tbsp olive oil

  • Saltto taste

  • 2 shallots thinly, sliced

  • 3 cloves garlic, minced

  • 1 inch fresh ginger, grated

  • 1 zucchini, diced

  • 1-2 cups snap peas

  • 2 cups roughly chopped broccoli florets

  • 1-1 1/2 cans coconut milk (depends on how strong your curry paste is, mine is quite strong/spicy so I use 1 1/2 cans)

  • 1 tablespoon soy sauce

  • 2 teaspoons honey

  • Rice to serve


Directions

  1. Mix the chicken with the turmeric, 1 tbsp curry paste, 1 tbsp olive oil, and season with salt.

  2. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the chicken to sear on both sides until golden brown, about 2 minutes. Set aside.

  3. To the same pot, add the shallots, garlic, ginger and zucchini. Cook for 5 minutes or until they begin to soften. Add the snap peas and broccoli and cook for another 2-3 minutes. Add 2 tbsp curry paste and mix to combine well, about 1 minute. Then add coconut milk, 1/4 cup water, soy sauce, and honey. Stir to combine, cover, and simmer for 10-15 minutes or until the chicken has cooked through. Remove from heat, season with salt. If you'd like the curry to be a bit thicker, you can simmer without the lid.

  4. Service with rice, fresh mint, and lime.

9 views0 comments

Comments


bottom of page