Spicy Red Curry Chicken and Vegetables


I love Thai curries, but I haven’t made them at home because of the intimidation factor. I thought making the incredibly flavorful curry broth would be difficult or require a lot of ingredients I would never use again. I was very wrong! I saw THIS lovely recipe on the blog Wanna Be A Country Cleaver and felt inspired! What a beautiful and delicious recipe!

This recipe is chock full of healthy vegetables. It is rich and spicy, and just the thing for a late winter meal when we are all sick of the usual soups and stews. Not only that, it looks beautiful, too, which can make everyone’s mood a little lighter!

True to all home cooks, I made some small changes based on what I have and what my family likes. Here is what I changed:

  • Used sliced, sautéed chicken instead of tofu
  • Added chopped Swiss chard from our garden
  • Increased the curry paste to 4 tsp.
  • Used lemon zest and juice instead of lemongrass

I am so happy to have found an easy recipe for making Thai curry at home! Yay! Try this–you will not be sorry.

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