I could eat Thai carryout everyday, but that would be bad for my waistline and my bank account, so I hacked my own quick version of my favorite curry. The best part is that this recipe can be made in the time Postmates delivers your take-out, isn’t that a great incentive for trying it out?

In pursuit of a fast and healthy solution to my thai cravings, I load my curry with hearty vegetables, and whatever protein I have on hand. So far, I’ve tried this recipe with chicken breast, shrimp, and boneless chicken thighs, and although all three options have worked in my favor, the thighs have been my favorite. In my not-so-expert opinion, chicken thighs hold their own in this delightfully spicy curry. Therefore, for today’s recipe I’ll be using thighs for this thai curry (hacked)– see what I did there? Thai thighs. OK i’m done, let’s start.

Serves 4

Ingredients

1 can organic coconut milk

1/2 cup organic low-sodium chicken broth

1 potato chopped

3 carrots chopped

1/2 red onion chopped

1 medium eggplant chopped

1 bell pepper chopped

2 tomatoes chopped

2 cloves of garlic diced

1 inch of ginger sliced

1/2 punch of cilantro

6-8 basil leaves (you can use holy basil if you have it)

1 jalapeno

1 lime

1 pound of skinless and boneless chicken thighs sliced- 1/2 inch thick

1 tbsp coconut oil

1tbsp toasted sesame seed oil

1 tsp dried coriander/cilantro

1 tsp red chilli flakes

1 1/2 tsp fish sauce

1 tbsp low-sodium soy sauce

1 tbsp umami paste

1 tsp Sriracha (optional)

1 tbsp peanut butter or peanut curry sauce

1 1/2 tsp black pepper

Salt to taste

Directions

1. In a large pot heat coconut oil and sesame oil over medium heat
2. Add umami paste, red chili flakes, Sriracha, dried coriander, and peanut butter and sauté for 1-2 minutes to flavor the oil
3. Add the chicken and mix well, let cook for 3-4 minutes, or until the chicken is no longer pink
4. In a blender, mix coconut milk, chicken broth, fish oil, soy sauce, 3/4 of the cilantro (save the rest for the garnish), basil leaves, and jalapeno
5. Once your chicken is done, add the vegetables, garlic and ginger to the pot. Mix well and let cook for 4-5 minutes, stirring occasionally
6. When you notice the vegetables softening, add the blended coconut milk mixture to the pot. Add salt and black pepper, mix well, cover and let cook for 15 minutes
7. After 15 minutes, remove from heat, squeeze the lime over the curry, stir, and garnish with cilantro
8. Serve over rice and enjoy!

Tip: Salt is always tricky for me, taste your curry as you cook to adjust for salt. Also, I understand that some of these ingredients may seem daunting, like the umami paste or fish oil, but trust me these will transform your asian dishes, and once you buy them they last a long time, because a little goes a long way. Use this recipe as an excuse to jazz up your pantry!

If you try this recipe, post it with the hashtag #DeliciousCins