This weeknight dish is full of flavor and can be customized with any seasonal vegetables you like. Curry and coconut is a drool-worthy pairing!
It’s one of those cravings that needs to be satisfied as soon as possible and thankfully, it takes little time and effort to get this incredibly intense flavor in a dish.
It was just a few weeks ago on a Saturday morning that my desire for these flavors, the perfect natural light, and these vibrant spring veggies seemed to be an ideal moment to create a new blog post.
So I did.
And you know what?
It didn’t go so well. If you’d witness the staging, the lighting, the linens, the bowls, the utensils and the ingredients that are scattered everywhere in my kitchen then you’d understand why a house full of family energy on a Saturday morning is NOT the time to create and photograph new recipes.
Note to self.
But I’m keeping it real and still sharing this intoxicating bowl of deliciousness with you.
Even though I had to navigate around one family member that thinks he can sample and taste my dish every step of the way while offering heat and spice level tips……and there were two little ones that thought it’d be the perfect time to take my favorite bowl and my number one spatula for a bath bomb and slime-making sesh on the deck (resulting in taking my attention off my stove long enough to overcook my asparagus. Grrr)…
It is proof. Proof that, despite the hectic moment and maybe just a little meltdown about my asparagus, this meal is totally weeknight-worthy and easy to whip up even in the most chaotic of evenings.
There is layer upon layer of flavor from the coconut, the curry, the ginger, and the cilantro. And the textures of the vegetables and the chicken are so simple yet so interesting. This colorful flavor bomb of a dish is crowd-pleasing and can be customized any way you’d like. Swap out the chicken for shrimp. Omit the protein altogether. Change up the veggies.
Either way it’s a simple meal to make and enjoy as a family…even when they do get in your way while you’re cooking it.If you need more curry in your life, try my Simple Curried Chicken Salad.
My Creamy Coconut Cauliflower Bisque will make your tastebuds flip too!
This weeknight dish is full of flavor and can be customized with any seasonal vegetables you like.
- 1 lb chicken breasts sliced into thin 2 inch strips
- 1 tbsp coconut or olive oil
- 1 small white onion diced
- 3 tbsp fresh ginger minced
- 3-4 garlic cloves minced
- 1 bunch asparagus tough ends removed and cut into 2 inch long pieces (about 2-3 cups)
- 4 large carrots peeled and cut into thin 2 inch pieces (about 2 cups)
- 4 tbsp Thai green curry paste
- 14 ounces coconut milk
- 1/2 can water using coconut milk can
- 1/2 tsp cayenne pepper or more if you like heat
- 3 tsp brown sugar (or sweetener of your choice)
- 2 cups packed baby spinach
- 2 tsp rice wine vinegar
- 2 tsp fresh lime juice
- 2 tsp low sodium soy sauce
- radishes cut into thin slices for garnish
- cilantro chopped for garnish
- brown basmati rice for serving
- salt and pepper to taste
Cook the rice per directions and set aside.
Heat the oil in a skillet over medium-high heat. Cook the chicken about 5-7 minutes.
Transfer the chicken to a bowl and cover to keep warm.
To the same skillet, cook the onion, ginger, and garlic for about 3 minutes, stirring often.
Add the carrots and cook for 3-5 minutes.
Add the asparagus and continue cooking for about 2 minutes.
Stir in the curry paste, making sure the vegetables are coated and well combined. Cook for 2 minutes.
Add the coconut milk, the water and the sugar and stir to combine. Bring to a simmer.
Reduce heat to a gentle simmer and continue cooking 5-10 minutes until the carrots and asparagus are desired tenderness.
Stir in the chicken and all its juices.
Stir in the spinach.
Remove the mixture from the heat and stir in the vinegar, lime juice, and soy sauce.
Spoon some rice in a bowl and top with a heaping ladle or two of the coconut curry mixture.
Garnish with the radishes and the cilantro and enjoy immediately.
Use any seasonal vegetables you like.