Thai Chicken Curry

First  all, I want to say thank you to all of those who continue to read my blog even though I haven't posted anything in over 2 weeks. I have a speaking engagement coming up at a local university, I've been planning meetings for my local celiac support group, and am now starting to get things rolling for the Lansing Gluten Free Fair. So again, thanks for your patience!

Another reason I haven't been posting is because, nutritionally speaking, I've been trying to be good. As part of my lenten discipline I've gone back to following Curves Complete and riding my recumbent bike daily. So, extra fun goodies are not on the menu right now. Sundays are feast days though in our church, so hopeuflly I will get to try the box of Delallo's gluten free gnocchi that's been in my cupboard now for a few weeks....

But I digress. One of the great things about Curves Complete is that the food really does taste amazing. Which makes sense, because it's real food. With the new updated website, there are even pictures of the dishes.

I had some leftover coconut milk from making a tofu peanut satay (which was also amazing,) and found the recipe for Thai Chicken Curry through the new ingredient search function on the new site. As for me and my husband, we'll try anything once. (And now we've had this dish twice in less than 4 days!)

Thai Kitchen Thai Chicken Curry Ingredients

The recipe calls for Yellow Curry Paste, and I picked up a Thai Kitchen Green Curry kit at Kroger, thinking they would be the same thing. (I don't think they are, but it all worked out in the end.)

In all honesty, while it may not have tasted totally "Thai," It was amazing. With the creaminess of the coconut milk and the starchiness of the potatoes, it reminded me of chicken pot pie, without the added fat and calories of a crust. I could probably eat this every day if you let me!

Thai Chicken Curry Thigh Meat

Thai Chicken Curry Red Potatoes

Thai Chicken Curry Diced Vegetables

So, here's the recipe. (And yes, this is all one serving!)



1. Peel and slice carrots. Chop onion and pepper.
Peel and chop potatoes.
2. Heat oil in a pot over medium heat.
Add curry paste and stir for 1 minute.
Add onion, carrots, and pepper. Stir occasionally 
Until the onion is softened- about 10 minutes.
3. Add potatoes, chicken, coconut milk and broth.
Bring to a boil. Reduce heat to a simmer
and cook for 20 minutes.
4. Dish into bowl, top with cilantro and serve.  

Thai Chicken Curry Finished Disn