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Thai Chicken Curry

1/17/2025

My husband had found this recipe on IG from @GimmeSomeOven and asked me to give it a try in the Delaney Test Kitchen.

On the surface it met all of my requirements: it was a dinner I could make after work, and in under 30 minutes. Plus being yummy and healthy. The bonus is that it is pretty. And it was pretty fantastic!

We are definitely adding this one to the regular rotation!

Thai Chicken Curry
Ingredients

2 tablespoons olive oil, divided
1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch pieces
fine sea salt and freshly-cracked black pepper
1 small white onion, peeled and thinly sliced
2 bell peppers, cored and thinly sliced (I used one red and one yellow)
1 large carrot, thinly sliced into coins
8 ounces baby bella mushrooms, quartered
2 tablespoons grated or minced fresh ginger*
4 cloves garlic, minced
1/4 cup Thai red curry paste (or more/less, to taste)
2 (14-ounce) cans full fat coconut milk
juice of 1 to 2 limes, to taste
toppings: chopped fresh cilantro, fresh Thai basil, extra lime wedges

Preparation:

Cook the chicken. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Season the chicken generously with a few pinches of salt and pepper, then add it to the stockpot and sauté for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a clean plate and set aside. (I recommend prepping the other veggies while the chicken cooks, to save time.)
Sauté the veggies. Add the remaining tablespoon of oil to the stockpot. Add the onion and sauté for 3 minutes, stirring occasionally. Add the bell peppers, carrots and mushrooms and sauté for 5 minutes, stirring occasionally, until slightly softened. (I prefer my veggies to stay slightly crispy, but you can cook yours longer if desired.) Add the garlic, ginger and Thai curry paste and sauté for 2 minutes, stirring often.
Simmer. Add in the coconut milk and stir until the curry paste has evenly dissolved in the broth. Continue cooking until the curry just barely reaches a simmer. Lower heat to medium-lower to maintain the simmer, then cook for 3 to 5 more minutes, until the veggies reach your desired level of softness.
Season. Add in the cooked chicken and the juice of one lime. Then give the curry a taste and season with extra salt, pepper, curry paste and/or lime juice, if needed.
Serve. Serve warm with rice, rice noodles, bread, or on its own. Garnish with lots of chopped fresh herbs on top plus extra lime wedges if desired. Enjoy!

Satay Chicken (high protein!)

1/3/2025

I saw this on IG from @jessept and had to give it a try in the Delaney Test Kitchen.
His recipe was for just one serving, so I increased x4, and baked it in a single, large dish. Alternatively, this could easily be separated into 4 individual dishes as meal prep for the week.

That being said - we loved it! I could use a little kick, though, I so I recommend packing some sriracha, red pepper flakes or your preferred heat as a little more flavor.

Satay Chicken Meal Prep (serves 4)

INGREDIENTS:

200 g long grain rice
600 g chicken breast
240 ml light coconut milk
15g red curry paste (0.53oz)
120g satay sauce (eg Fountain Brand)
4 tsp garlic
200g diced red pepper
half of a small onion (approx 140g)
240g chopped broccoli
160ml chicken stock
24g crushed peanuts

PREPARATION:
Mix all together.
Cook in the oven at 350F for 50 minutes.

A large pyrex dish worked perfectly for cooking 4 servings at once.

Busy MOM DINNERS

Thai Chicken Curry

Satay Chicken (high protein!)

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