Saturday, December 16, 2023

Thai Style Red Curry with Chicken and Vegetables



1 long eggplant, sliced

1 zucchini, sliced

6 mushrooms, chopped 

3 oz bean sprouts

3 chicken thighs, sliced in strips

20 leaves Thai basil, picked off branches

2 T coconut oil

1 can coconut milk

2 T red Thai curry paste

1 T sugar 

1 T fish sauce


  1. Rinse produce and prepare as listed above (slice, chop, pick leaves off basil branches).
  2. Trim excessive fat off chicken and slice into strips.
  3. Heat coconut oil in pot. Add red Thai curry paste and cook through until fragrant.
  4. Add sliced chicken and stir fry for about a minute.
  5. Add coconut milk, bring to boil, then turn down to simmer for about 15 minutes.
  6. Add zucchini, eggplant, and mushrooms and simmer for another 15 minutes.
  7. Add bean sprouts and basil and stir to get them heated through.
  8. Add sugar and fish sauce and stir through.
  9. Serve and enjoy!

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