This Thai chicken and veggie curry is so warm and satisfying during these cold and gloomy winter days and it’s just what I have been craving! You can make it as light on the heat as you’d like, or kick it up a notch with more curry paste or red chili paste.
I, of course, have to add some red chili paste to my Thai chicken & veggie curry because I love heat and so does my husband. Feel free to add it right in to your pot of curry but I do it separate so my son can enjoy it as well.
You can also cut back on the amount of veggies you use but during this
Speaking of carbs, you can eat this Thai chicken & veggie curry as it is or you can top it over some rice. We enjoy it with jasmine rice but I have also been watching how many and what kind of carbs I have been eating through pregnancy so I omitted rice this go around and didn’t feel guilty about having seconds.
The longest part of this entire recipe is dicing the veggies and cutting the chicken. Once that’s done this Thai chicken & veggie curry comes together very quickly in about 30 minutes total, making a quick throw together dinner without
In a medium-sized pot over medium-high heat add 2 TBSP coconut oil or any high heat oil if you’d like to cut back on the coconut flavor, but in my opinion, that’s what makes Thai curry taste authentic.
I also love the flavor of coconut and use it in my cauliflower soup recipe as well.
Add the leeks and saute for a minute or two before adding in the garlic.
Then add in your carrots, peppers, and zucchini, saving the snap peas for later. I like to add my snap peas once I’ve added the coconut milk so that they’re still crisp when I eat my Thai chicken & veggie curry. You can add them sooner and sauté them a bit if you’d prefer them a softer.
Once veggies are sautéed add in your Panang Curry paste (or red curry paste if you want to spice it up even more) and unsweetened peanut butter and stir until combined.
Next, add in the coconut milk and fish sauce. Don’t worry if you’ve never bought fish sauce before and turn your nose up at the name, you won’t notice it all in the recipe, I swear. I know it sounds gross but you can’t make Thai curry without it.
This is when I add my snap peas, but like I said, I like mine with crunch, so if you don’t want yours too crunchy be sure to add them in and sauté with the veggies earlier in the recipe.
Once everything is combined turn your burner down to low and let simmer for 20 minutes. I typically turn my rice cooker on at the same time that I turn my burner down low because I know my rice cooker only takes about 20 minutes to cook a cup of rice.
When the rice is done cooking you’re ready to eat. It’s that simple. Delicious Thai Curry right at home, no need
If you’ve seen other Thai Curry recipes you’ve likely noticed that most of them call for Kaffir limes and Thai Basil but I never have those on hand and honestly I think this Thai Curry still tastes absolutely amazing and very similar to what I get at a Thai restaurant.
Ingredients:
3 garlic cloves, minced
1 leek, finely sliced (see notes)
3 large carrots, julienned or sliced
1 whole zucchini
half bag of snap peas (I had an 8oz bag)
1 red pepper, sliced
2 large organic chicken breasts
1 TBSP unsweetened peanut butter (see notes)
1-2 TBSP Panang Curry paste depending on how much heat you prefer
1 TBSP fish sauce
2 cans Organic unsweetened coconut milk
red chili paste (optional) to taste (see notes)
Notes:
If you do not have a leek on hand you can substitute with 1 medium yellow onion
unsweetened peanut butter can be substituted with peanut sauce or crushed peanuts (omit if you have a peanut allergy)
red chili sauce is very spicy so if you add it to your bowl of curry be sure to add a little at a time until you reach desired level of heat
Recipe
Dice & slice veggies & chicken breast
Add 2 TBSP coconut oil or any other high heat oil to a medium pot over medium high heat. Add in leek and sauté for 1-2 minutes.
Add in garlic and sauté for another minute.
Toss in carrots, zucchini, and red pepper. Sauté for 5 minutes.
Combine 1 TBSP Panang Curry paste + 1 TBSP unsweetened peanut butter with the sautéed veggies.
Once combined add in 2 cans unsweetened coconut milk + 1 TBSP fish sauce.
Toss in snap peas and simmer for 20 minutes.
While curry simmers, cook rice.
Serve immediately over rice. Add 1/4 TSP red chili paste until desired heat is achieved.
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