Autumn Thai Coconut Curry with Veggies
- 4-5 Tbsp vegetable or coconut oil
- 1 large onion, peeled and diced
- 2-4 Tbsp fresh ginger, minced
- 3-4 cloves fresh garlic, minced
- 4-5 C (total) chopped vegetables such as sweet potatoes, butternut squash, and kale
- 1 (13.5 oz) can coconut milk
- 3-4 Tbsp soy sauce
- 2 Tbsp green or red Thai curry paste stirred into 1⁄4 C hot water
- 3⁄4 lb chicken breast or thighs, cubed, bones and skin removed
- 6 Tbsp chopped cilantro, optional
- Cooked rice
Chop all the vegetables before starting.
Add the hardest vegetables first, then those that take less time to cook.
Heat 3 tablespoons oil in a large sauté pan on medium-high heat.
Add onion and cook 3 minutes to soften.
Add ginger and garlic and cook 2 minutes more, stirring.
Add sweet potatoes; cook 3 to 5 minutes.
Add butternut squash and a little water, just enough to keep a very thin layer of water on the bottom of the pan so the vegetables don’t stick.
They will release their own juices after a few minutes.
Cook 10 minutes.
Once the sweet potatoes and squash begin to soften, add kale, coconut milk, curry paste, and soy sauce.
Cook until potatoes and squash are tender but not mushy.
As vegetables cook, cut chicken into small cubes.
Heat 2 tablespoons of oil on high heat in a cast-iron skillet.
Add chicken and cook through, stirring occasionally, about 10 minutes.
Spoon vegetables over rice, top with chicken, then cilantro. Serves 4.
Supermarket shelf has all you need for Thai curry
1. Thai curry paste is a blend of seasonings, including lemongrass, chilies, and ginger, that comes in several colors (red, green, and yellow). It’s sold near the soy sauce and other Asian ingredients in the supermarket. It is flavorful but can be spicy, so use caution until you’re used to it.
2. Coconut milk is mild and slightly sweet, creating a cooling, creamy background in the sauce that makes Thai curry. Find it canned near other Asian ingredients in the supermarket. It comes in a low-fat version that can be used in this recipe if you prefer.
3. Thai curries can be changed to use virtually any meat and any vegetable or combination of vegetables. Use ground beef or stew beef, chicken chunks, or, if you prefer, add whole chicken thighs and simmer them before adding ingredients that take less time to cook. In the summer, use summer vegetables, including green beans, eggplant, bell peppers, and even corn.