Chicken Curry

THAI CHICKEN CURRY (Pananag or Red)

This meal is, hands down, my favorite dish to meal prep. It is so easy, you can add or omit almost anything in the recipe. You can use water if you do not have broth and it will still taste delicious! I have made countless versions of this dish and it never comes out badly. You can cook it on your stove top or even in the crockpot!

Ingredients

2 lbs. Boneless chicken thighs, cut into cubes

¾ red onion, diced (can use 1 leek instead, diced)

5 garlic cloves, diced (can use minced or powdered if preferred or can omit)

2 cups chicken bone broth (add more if you’re making more)

½ cup coconut cream (or more if you want it creamier - won’t affect flavor if you add more)

¾ packet wegmans panang curry paste or 2-3 heaping spoonfuls red curry paste

2 carrots, sliced

1 bell pepper, chopped

½ - 1 bag green beans, chopped

½ container cherry tomatoes, halved

1 sweet potato, chopped

½ - 1 head of broccoli, chopped

*All amounts to be tailored to size of batch you’re making*

Additional seasonings (to taste): salt, pepper, ras el hanout or Garam Masala, ginger, turmeric (for color), paprika, Ajika (trader joe’s), dash of cayenne (if you want it extra hot), dash of oregano.

*You don’t need a ton of the extra spices because the curry paste is very flavorful*

Instructions

Put a big pot with avocado oil over medium heat.

Add onions and garlic, cook until slightly brown.

Add chicken and cook thoroughly (cook until no more pink is visible).

Add all veggies, broth and coconut cream.

Add curry paste and additional seasonings.

Cook on low-medium until veggies are soft and broth is fragrant (I see if I can easily slide a fork through the carrots and potatoes to indicate when it’s done).

Serve over rice, quinoa, cauliflower rice, with naan, or other side of choice.

*Store curry in a different container than rice so the broth isn’t soaked up into the rice*