Happy New Year! Dah I can't believe it's 2018. This year, God-willing, I'll be traveling to two amazing exotic destinations, celebrating my 2nd wedding anniversary, turning 28, and hopefully experience a lot of other memorable and positive moments with life, business, and my blog!
It's only fitting that the first recipe I share with you in the new year is something I've been rather obsessed with eating lately. I first tried a version of this in Oxford, England while studying abroad in college, but for some reason I just wasn't into it.
Fast forward to last summer and when I gave it another go and fell in love with the flavors. Now order it whenever I see it on the menu. So what dish am I referring to? Well, you saw it in the title so you know. I'm talking about Thai Curry.
I found this recipe in CookingLight magazine's January/ February 2018 edition. J and I made a few adjustments to fit our tastes and the ingredients we had on hand, but by no means did it distract from the flavor.
Warning: This recipe is not for the faint of heart. The curry paste packs a LOT OF HEAT!
Thai Chicken Vegetable Curry
- 2 tsps of olive oil
- 12 oz. of skinless, boneless chicken breasts, cut into 1-inch pieces
- 1/2 tsp of black pepper
- 1/4 tsp of kosher salt
- 2 to 3 cups of peeled and diced sweet potatoes
- 1 cup of chopped yellow onion
- 1 cup of chopped red bell pepper
- 1 Tbsp of minced garlic
- 1 1/2 Tbsp of Thai red curry paste (I only had green Thai curry paste on hand, so we used that instead)
- 4 to 5 cups of baby kale
- 1 cup of light coconut milk, well stirred
- 1 cup of unsalted chicken stock
- 2 cups of hot cooked quinoa (We opted for brown rice since J isn't a huge quinoa fan)
- 3 Tbsps of cilantro (This is only for garnish. Since I'm not a cilantro fan, we left this out.)
1. Heat the oil in a large Dutch oven over medium-high. Sprinkle chicken with black pepper and salt; cook, turning to brown on all sides, 5 minutes. Place chicken in a bowl, leaving the leftover oil and chicken juices in the pan.
2. Add potatoes, onion, and bell pepper to pan; cook, stirring occasionally for about 3 minutes. Add garlic; cook 1 minute. Stir in curry paste and kale; cook until kale wilts, about 2 minutes.
3. Stir in coconut milk and stock; bring to a boil. Reduce heat, cover, and cook until potatoes are tender, about 15 minutes.
4. Return chicken to pan and cook for an additional 5 minutes.
5. Divide quinoa (or rice) into bowls and top with chicken mixture and cilantro leaves.
Again, this curry has a particular kick to it. If you're not one for spicy foods, I would probably avoid making this. J and I, on the other hand, enjoy some spice so this definitely hit the spot. I did try it with both quinoa and rice, and I prefer the rice. It cuts the spiciness a little better and makes for a "fuller" dish.