Thai Chicken Curry

Skip the takeout, and lose all those curry recipes that left you underwhelmed. This Thai Chicken Curry comes together in a flash, with lots of veggies and tons of flavor. It’s also versatile and a staple in our home and likely the most requested recipe from our guests. If you love Thai food, enjoy!



Ingredients:


Sauce:

1 Large onion

4-6 Cloves of garlic

2 Red bell peppers (orange or yellow are great)

1 Large chunk of fresh ginger (size of your index finger) - washed

1 Chunk of fresh turmeric or 1 Tbs of dry

1 Bunch of cilantro

1 Medium lemon grass

1 Jar of Thai Kitchen Red Curry Paste*

1 Can of coconut milk**

4-5 Cups of homemade chicken broth***

1Tbs of coriander

1 Tbs of curry

1 Tbs salt

½ Tbs pepper

1 Thai chili - optional for some heat - more for serving


Protein:

2 lbs Chicken breast or Tights thinly sliced or cubed


Veggies:

2 Large zucchini (or 4 small zucchini) - cubed

4 Stalks of celery - diced

1 Cauliflower riced - chunked into bite size pieces

2 Bunches of broccoli - chunked into bite size pieces

1 Large sweet potato - Japanese preferably

4 Large carrots - diced

10 Large shiitake mushrooms or couple handfuls of small ones

2 Limes

Fresh basil


Directions:


1. Separate the stems from Cilantro leaves. Place the stems in a high spead blender. Roughly chop 1 bell pepper (save the other for the veggies), onion, ginger, turmeric and lemon grass and place all ingredients into a high speed blender. NOTE: Only add 1-2C of bone broth or less so the Vitamix doesn’t overflow. Liquify!


2. Brown the chicken pieces in a large and deep pot for 3-minutes.


3. Remove the chicken pieces briefly from the pot. Add sauce to the pot and remaining broth. Turn your stove to medium heat and let it cook for 3 minutes, or until fragrant.


4. Add the chicken back to the pot along with carrots, sweet potato and shiitakes. Simmer for 10 minutes.


5. Add the rest of the veggies including the other red bell pepper (sliced). Bring to simmer and cook for an additional 10 minutes.


6. Turn off the heat and add chopped cilantro leaves.


7. Serve with search basil, lime wedges and Thai chili for extra heat.


Notes:


* The red curry I use is Thai Kitchen Red Curry and you can easily find it in most grocery stores.


** I used Organic Thai Kitchen coconut milk can from Costco


*** When adding broth to the high speed blender only add 1-2C of bone broth so the Vitamix doesn’t overflow. Add the rest of the broth directly to the pot.


If you don't have all the veggies listed, no worries, substitute at will. Parsnips, bok choy, kale, cabbage, portobellos all work well. Variety is great but you can simply increase the quantity of veggies you have on hand.


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