Better than takeout: make Thai curry at home.
An easy to make and satisfying curry recipe just in time for summer.
Have you cooked with chayotes before?
Chayotes are sometimes called mirliton squash or vegetable pear because of its pear-like shape and size. It’s crunchy and mild, with pale green on the outside, with white flesh on the inside. Chayote is low in calories but packed with fiber, antioxidants, and essential nutrients, and the mild flavor goes well with strong sauces.
You can sub fish, prawns, duck or tofu for the chicken.
Eden’s Red Thai Chicken Curry with Summer Vegetables Recipe
Servings: 5-6 portions
Active Time: 20 min
Total Time: 45 min
4 boneless, skinless chicken thighs, cubed
1 T coconut or other neutral oil
1 white onion, roughly chopped
4 T red Thai curry paste (try an organic curry paste)
2 cans coconut milk
1 chayote squash, peeled, pitted and sliced into 1 inch long pieces (see preparation notes below)
1 bell pepper or mini sweet peppers, cut into slices
1 c cherry tomatoes
1 Asian eggplant cut down the middle lengthwise and then into 1 inch pieces
1 t coconut palm or brown sugar
1 T salt
1 t fish sauce (optional)
1 lime cut into wedges
2 green onions, both green and white parts cut into rounds
Cilantro or Thai basil
Season chicken with salt. Heat oil in a medium sized pot or deep sided pan and sear chicken until lightly browned, about 5-7 minutes. Remove chicken and add sliced onions, curry paste, and fish sauce, stirring until curry paste is aromatic, about 3 minutes. Add coconut milk and chayote. Bring to a light simmer for about 10 minutes. Add the rest of your vegetables and continue to simmer for another 10 minutes or until vegetables are tender. While your curry is cooking, prepare your garnishes. Add chicken, cherry tomatoes and sugar into the pot and cook for another 5 minutes until the tomatoes are just starting to blister.
Serve over rice with limes, green onions and cilantro/basil to garnish.