End of Summer Thai Curry

Prep Time 15

Cook Time 20

Servings People

1-2 cups jasmine white rice or short grain brown rice
2 tsp olive oil
2-3 tbsp Thai curry paste*
1 bunch scallions, green and white/light green parts thinly sliced and separated
1 tbsp grated ginger
4 cups thinly sliced or chopped seasonal veggies (eggplant, tomato, zucchini, green beans, bell pepper, etc…)**
¼ tsp kosher salt
1 (13.5 oz) can full-fat unsweetened coconut milk
1 cup water
1 lb boneless skinless chicken breast, fat trimmed off, cut into bite-sized cubes
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice
4 lime wedges
Fresh basil or cilantro (optional)
*You could also use 2 tbsp curry powder for more of an Indian flavor profile. If doing this, increase the oil to 1 tablespoon and cook in the oil for just 30 seconds.
**Use any seasonal veggies here, you should have a total of about 4 cups worth of chopped or sliced veggies. Be sure to cut them bite-sized so they cook at an even rate. If using veggies like green beans or asparagus, add them during the last 3-4 minutes of simmering.

Prep 4 cups veggies
Thinly slice 1 bunch scallions, separate white/light green parts from dark green
Grate 1 tbsp ginger
Cook 1 cup jasmine white or short grain brown rice
Cut 1 lb chicken breast into bite-sized cubes
Make the curry

Cook your rice (see instructions).
In a large pot over medium heat, add the oil and curry paste and cook for 1 minute, stirring often (to toast the spices). Reduce the heat to medium-low and add the white and light green parts of the scallions and ginger and cook until softened, about 2 minutes, stirring often to prevent burning. Stir in the veggies and salt and cook for 2 more minutes, stirring often.
Stir in the coconut milk, water, chicken, fish sauce and soy sauce. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 10-15 minutes, or until veggies are tender and chicken is cooked through, stirring halfway through. Remove from heat and stir in the lime juice. Taste and add more salt or lime, if needed.
Serve over rice and top with green parts of the scallions, lime wedge and other herbs, if using.

Substitutions:

To make vegetarian/vegan, use tofu in place of the chicken and substitute the fish sauce with soy sauce or tamari.
Use curry powder in place of curry paste (see recipe note)
Use onion in place of white parts of scallions (and use any green herb on top in place of green parts of scallions)
Any vegetable can be used (see recipe note)

Store leftovers in an airtight container in the fridge or freezer:
- Curry: up to 4 days in the fridge or 3 months in the freezer
- Rice: up to 4 days in the fridge or 3 months in the freezer

Heat up your leftover curry in the microwave or in a pot on the stove until warmed through. Warm up your rice as well.
Top with lots of fresh herbs and squeeze of lime.