Green Thai Curry Chicken and Autumn Vegetables – Recipe! Image 1
Food, Main Courses

Green Thai Curry Chicken and Autumn Vegetables – Recipe!

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Weeknight meals can sometimes use a makeover, especially if you find yourself preparing the same old thing week after week.  I recommend adding a good curry into your menu not only because it’s simple, but because it’s packed with earthy warming taste, and can be put together in a matter of minutes.  Green Thai Curry with Autumn Vegetables is different than an Indian curry, while still loaded with magnificent Asian flavors.

Green Thai curry paste has a mixture of mild spices like lemongrass and green chilies that enhance the flavors of chicken and vegetables and adding winter squash, sweet potatoes, and cherry tomatoes — this meal signals a change in season.  These hardier vegetables convert the composition of this curry, making it a bit more rustic than a summertime curry, and it will remind you of a braised stew when ladled over hot rice.

I actually left the skin-on when slicing up my butternut squash because you can easily spoon out the softened flesh when it’s resting in your bowl.  This is definitely a multi-utensil dining situation because you also want a good knife to cut the braised chicken as you move through the dish.  I’m getting hungry just thinking about it.

Green Thai Curry Chicken and Autumn Vegetables – Recipe! Image 2

Ingredients

6 bone-in skin-on chicken thighs

1 white onion, sliced thickly

4 ounces green curry paste

14 ounces coconut milk

1/2 butternut squash, seeded and sliced

1 sweet potato, peeled and diced chunky

1/2 cup sliced cherry tomatoes

1/2 cup fresh cilantro, roughly chopped

2 scallions, sliced

salt & pepper

olive oil for cooking

steamed rice for serving

(Serves 4-6)

Green Thai Curry Chicken and Autumn Vegetables – Recipe! Image 3

Green Thai Curry Chicken and Autumn Vegetables – Recipe! Image 4

Green Thai Curry Chicken and Autumn Vegetables – Recipe! Image 5

To Prepare:

  1. In a deep skillet, add 2 teaspoons olive oil and place over medium-high heat.  Sprinkle chicken thighs with salt and pepper on both sides.  Place chicken skin- side-down in pan and allow to crisp to a golden brown, about 5 minutes.  Flip over and continue to brown chicken for 3 minutes.  Remove and place in bowl, set aside.
  2. Drain all, but 2 teaspoons chicken fat from pan, add onion and stir.  Cook onions for 3 minutes.  Add curry paste and coconut milk, stir until combined.  Add buttermilk squash, sweet potatoes and tomatoes, reduce heat to medium-low and cover pan with lid.  Cook for 12 minutes.
  3. Remove lid and sprinkle with a big pinch of salt and pepper, toss to combine.  Place chicken skin-side-up on top of vegetables, and continue to cook for 15 minutes, only partially submerging chicken on bottom.
  4. Sprinkle half of cilantro and onions on top of chicken.  Ladle rice into bowls and spoon chicken, vegetables and sauce over top.  Sprinkle with remaining cilantro and onions on top of each bowl.  Enjoy!

 

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