Thai-inspired Coconut Curry Chicken and Vegetables

thai-chicken-vegetables2The reason I call this dish “Thai-inspired” and not just “Thai” is that I opted to use only ingredients I usually have on hand in my pantry and refrigerator. Thai cuisine would have ingredients like Thai basil, lemongrass or Kaffir lime leaves and such – in the rare case I find these in the store and buy them, I mostly don’t get around to actually using them before they turn bad, so I have given up. Instead, I have two of those little jars with red and green curry paste in my fridge that seem to last a long time and now rely mainly on those for Thai flavour. However, this is still a very fragrant and flavourful dish.

Although I sauté the ingredients separately, I do it in the same pan so that the flavours are not lost and infuse the chicken as well as the sauce.
This dish is not hot. If you like it hot, add some green chilies with the peppers.

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Coconut Curry Chicken and Vegetables

1 lb. chicken tenders
1 red pepper
1 green pepper
1 yellow pepper
1 small eggplant
1 red onion

Cut all the chicken and vegetables into 3/4″ cubes. Sauté the onion on high heat with some fat of your choice and remove from the pan. Sauté the chicken in the same pan and and add to the onion. Sauté the peppers and remove from the pan, as well. You will need to add more oil to sauté the eggplants until softened. I mix some chicken broth into the oil to lighten the dish a little since eggplant tends to absorb a lot of oil.

Sauce

2 cloves of garlic, crushed
1/2 cup chicken broth
1/2 cup coconut milk
2 tbsp. crushed tomatoes, optional
juice and zest of 1 lime
1/2 tsp brown sugar
1-2 tbsp. green curry paste
1 tbsp. cornstarch
salt to taste – or use fish sauce or soy sauce for a more authentic flavour
dash of curry

Chopped cilantro for garnish

Whisk all the ingredients except the garlic together in a bowl. Don’t worry if the curry paste does not dissolve, it will dissolve completely into the sauce when heated.
Add the garlic with a little bit of fat to the pan and sauté until fragrant. Be careful not to burn the garlic as this does not take long. Add the sauce and bring to a boil. Lower the heat and cook until thickened while stirring.
Add the vegetables and chicken to the pan and heat through.
Top with chopped cilantro and serve over coconut jasmine rice.

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