If you’ve been following us here for a while, you know that we at Tuck & Tate love us some Asian food. Thai curry to be one of those bites that tastes so warm and comforting, but can be overwhelming to cooks that are unfamiliar with Thai ingredients. After posting a very authentic khao soi recipe that Tuck’s parents learned while they were traveling in Thailand, we decided to create a second curry recipe that is a little more approachable. All of these ingredients can be found at your local grocery store.
The best part of cooking curry is that you can be as creative as you want with the vegetables and protein. This basic recipe will hold up well with any of those leftover veggies you have in your fridge. This is also a perfect recipe for eating clean in the new year. It can be vegetarian by swapping the chicken for tofu, and is already dairy free thanks to coconut milk for creaminess and flavor.
Thai Chicken Curry
Makes: 4 servings
Prep Time: 10 minutes Total Time: 45 minutes
- 2 tbs canola oil
- 2 cloves of garlic, diced
- 1 tbs fresh ginger, diced
- 1 yellow onion
- 1 eggplant
- 1 red and yellow bell pepper
- 1 lb boneless, skinless chicken thighs
- 3 tbs red curry paste
- 2 cans low-fat coconut milk
- 1 bag snap peas
- 2 cups of cooked rice
- Chop the onion, eggplant, red and yellow peppers into bite sized pieces.
- Heat a soup pot to medium heat. Add the oil, garlic, and ginger and saute for 2 minutes. Add the onion, eggplant and peppers and cook for 5 minutes or until you see the vegetables starting to brown and soften.
- Move the vegetables to one side of the pot and add the chicken thighs. Cook for 2-3 minutes on each side so that the chicken is browned. Stir in the vegetables.
- Add the curry paste and coconut milk to the pot. Stir well to combine and bring the pot to a boil. Lower the heat to a simmer and add the snap peas. Cook for 20-30 minutes on simmer.
- Serve over rice and enjoy!