Jeff and I were sitting around at lunch time on Saturday and suddenly had a hankering for curry. I found out how easy it was to make the week before when I made shrimp curry for the first time. Basically all you need is curry paste, coconut milk, and a little chicken broth. Easy peasy. I had some chicken thighs that needed to be used, so I got to work.
The longest part of making this dish was prepping the chicken, everything else went quickly. As I chopped the chicken and veggies and started adding it all to the pot, I realized there wasn’t enough liquid to cook everything, so I added more chicken broth. We ended up with soup, and I have to say it was really good! I had the leftovers for lunch yesterday and will eat the rest for lunch today. Top with fresh basil and a healthy squirt of Sriracha for the full experience. The Sriracha adds some nice heat back to the dish where the extra chicken broth has taken some of it away.
- 1 can coconut milk
- 1 Tbsp. green curry paste
- 1 cup low-sodium chicken broth (make sure to verify gluten-free status if you have celiac)
- 2 carrots, cut in half then lengthwise into strips
- 1 orange bell pepper, cored and cut into strips
- 1 red bell pepper, cored and cut into strips
- 2 small (or 1 large) sweet potatoes, peeled and diced
- 1 pound chicken thighs or breasts, diced
- Fresh basil and Sriracha for serving (optional but highly recommended)
- In a large saucepan over medium heat, whisk curry paste into coconut milk. Let simmer for 5 minutes.
- Add chicken broth, vegetables, and chicken. Simmer covered for 10 minutes.
- Serve with fresh basil and Sriracha.
Try it and let me know what you think!