THIS DELICIOUS, HEALTHY COCONUT CHICKEN CURRY IS EASY ENOUGH FOR A WEEKNIGHT AND LOADED WITH FRESH VEGGIES!
I was just thinking about how Alex and I used to eat before we had kids. Dinner was at 8pm, and I typically made three dishes: a main, a side, and a big salad. Then we had Owen. Dinner was still at 8pm (after he went to bed) but I only made two dishes: a main and either a side or a salad.
Now we have June and meal time is basically chaos. Last night we ate between Owen’s bath and story, while he sat at the kitchen table with us, having dessert and watching an episode of Teenage Mutant Ninja Turtles on a portable DVD player. We took turns bouncing June in her seat until she was inconsolable, and then I nursed her while I ate, praying I wouldn’t spill food all over her head. (Full disclosure: I dropped a crumble of blue cheese in her ear last week while doing this. OMG.)
Most nights, making two separate things is a pipe dream, so I’ve been expanding my repertoire of one-dish meals. This easy coconut chicken curry with vegetables is definitely a new favorite.
I love it for so many reasons:
- You can easily make it ahead and then add the finishing touches just before serving.
- It’s delicious with whatever veggies you have on hand (I used a red bell pepper, some cremini mushrooms, snow peas, and a few handfuls of baby spinach).
- You can serve it over anything. White rice is the most traditional, but I think it would be great over quinoa or cauliflower rice, too.
- Leftovers! It reheats like a dream. (What you see here is actually only half of the recipe. We ate the other half for dinner last night.)