This is a repeat meal for us all fall and winter long. It’s sooooo freaking easy and it tastes so good! We ate it all week last week and didn’t get tired of it once!
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Veggie Filled Thai Curry
Course: Uncategorized4
servings25
minutes25
minutes400
kcalIngredients
2lbs chicken breast, chopped into cubes
1 tbsp olive oil
1 chopped onion
Salt and pepper to taste
1 tbsp fresh ginger minced or 2 tsp dried
2 cloves fresh garlic chopped or 2 tsp dried
1-2 mixed peppers sliced or .5-1 lb frozen
4 oz mushrooms, sliced
1 eggplant, chopped into cubes
6 oz Thai curry paste (I always use @thaikitchen . It’s okay guys, you can sponsor me, I don’t mind. Really)
2 cans reduced fat coconut milk
Directions
- To a large pot or wok over medium heat add olive oil and onion, sauté for ~4 minutes. Add diced chicken and season with salt, pepper, garlic and ginger. Cook for ~5 minutes on each side or until chicken is mostly cooked through.
- Add mixed peppers, chopped garlic, mushrooms, eggplant, and Thai curry paste. Cook for 5-7 minutes until well combined and the veggies start to soften
- Pour in coconut milk and season with salt to taste. Simmer on low for ~15-20 minutes or until veggies are soft and full cooked through.
- Serve as is or over cauliflower rice fluff! (Search “cauliflower rice fluff” in the search bar for the recipe)
