I didn’t try red curry until I was in college. My mom is a fantastic cook, but she really hates the smell of curry, so I’d never tried it. I’d had bites of Indian food and liked Pad Thai, but didn’t usually choose it when we went out to eat.

I studied abroad in Sydney, and every third restaurant in my neighborhood was Thai food. Naturally, my friends and I ate a TON of Thai food, and I officially was hooked. I would order whatever and be surprised by what they brought, but I pretty much universally loved it! I like every kind of curry, but red curry is my favorite.

Ever since, I’ve been a huge curry fan. It’s my go-to when I can’t come up with what’s for dinner. If you have two vegetables and chicken, you can make a fantastic curry. Plus, it’s an easy way to use up veggies that you don’t know what to do you with. Instead of letting them go bad in the fridge, just throw them in your curry!

It’s delicious over rice of course, but after experimenting with Whole30 I discovered the joy of eating it over spiralized sweet potatoes. It shifts the flavors a little sweeter and fills you up faster than just with rice. Curry is inherently pretty healthy, especially if you skip the rice!

Start by sautéing your spiralized sweet potatoes. When they’re cooked through, put in a bowl and set aside. If you’re adding chicken, cook that separately as well and set aside when just done.

Add another tablespoon of oil to the pan and cook the veggies. Start with the ones that need more time, like broccoli and onions.

Add the rest of your veggies. When they’re one minute from being done, add the curry paste.

When the veggies are done, add the chicken and coconut milk into the pan. Stir to combine!

I find curry to be such a comfort food, and it’s even better when I can throw it together with whatever’s already in the fridge!

Kitchen Sink Curry

Ingredients:

• 1 can coconut milk
• 1 1/2 tbsp red curry paste
• 1-2 chicken breasts
• 1 onion, diced
• whatever vegetables you have! My favorites: zucchini, peppers, and whatever else is in the fridge.

Steps:

1. Slice your chicken and veggies into small chunks.
2. Heat a pan with olive oil, then add the diced onion.
3. After two minutes, add the rest of the veggies.
4. Remove the veggies from the pan and add the chicken.
5. Mix in the curry paste after about 2 minutes. Wait until chicken is nearly cooked through, then pour in the coconut milk. Add the vegetables back in and simmer for a few minutes.
6. Serve over rice or sweet potatoes and enjoy!

Do you like curry?? Does it make it into your regular rotation?

The links above contain affiliate links, which means I get a few cents (at no extra cost to you) if you book or buy something via that link. This helps me keep costs down and posts up! All images copyright Teaspoon of Nose.

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave