Tag Archives: curried

Veggie Thai Curry with Chicken Thighs

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Hello! Are you still here? I hope you have been well! It’s been a while, but life has been happening at a pace!

Veggie Chicken Thai Curry

Ingredients

  • 2 tblspn avocado oil
  • 1 large onion, sliced
  • 6 garlic cloves
  • 1 thumb-sized fresh ginger, match-sticked
  • 4 tblspn Thai curry paste (red or green is fine)
  • 4 tblspn fish sauce
  • 400ml can coconut milk
  • 1 cup water
  • 2 tblspn turmeric root and lemon grass paste (or sub ½ tsp turmeric with zest of ½ a lemon)
  • 2 chicken thighs, sliced (optional)
  • ⅓ cup smooth peanut butter
  • ¼ Napa cabbage (or any type, bok choy too)
  • 1 sweet potato, peeled and diced or 1 daikon radish to cut on carbs
  • 2 celery sticks, diced
  • ⅓ of a head of cauliflower flowerettes
  • 12 baby tomatoes
  • 2 small carrots, cut into medallions
  • ANY veggie alternatives you’d like to add
  • 2 diced chillies

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Tender Buttermilk Chicken Curry with Summer Veg

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We’ve had a cool start to summer, it’s been more of an extended spring. I’m not complaining as it meant I could make a late seasonal curry with some local farm chicken.

I tried slow roasting one of these chickens, but the good outdoor life made them strong, tough and healthy, just like chickens should be! Tasty but a tad chewy!

In South Africa we call these chickens “scratchy fowls” meaning they have had a free happy life, scratching in the fields for bugs. Nothing happier than the a vision of a happy scratching fowl roaming free!

So, as buttermilk tenderises chicken meat beautifully,

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