Easy Thai Coconut Curry Chicken and Vegetables

*Disclosure: This is a sponsored conversation written by me on behalf of Imagine® Organic Culinary Simmer Sauces. The opinions and text are my own. #PanWithAPlan *

This is a quick, easy and delicious curry chicken and vegetables dinner. A one pan dinner, made with great flavors from Thai Coconut Curry sauce cooked into chicken, eggplant, peppers and onions with addition of fresh ginger and garlic.

Let’s just say that this IS the perfect dish for a crazy busy week…and I’ve been having some crazy-busy days (eeer, weeks). As much as I love to spend time in my kitchen, with working on the cookbook and keeping all my readers here, on the blog, satisfied, I feel like I’ve been living in my kitchen. Some days I wake up, look towards the kitchen and grunt. “I love you, but I don’t really want to spend time with you today.” Yet, we still have to eat, right? …And every day too!

This Easy Thai Coconut Curry Chicken and Vegetables will make sure that you don’t have to spend much time in the kitchen, won’t have to do much dishes and it’s wholesome and delicious. This easy dinner is made with Thai Coconut Curry Imagine® Organic Culinary Simmer Sauce, which is a life saver on a busy day. This smooth, organic sauce is made with coconut cream, veggies, cilantro, ginger and sesame. I just added it to my chicken tenders, which were sauteed with fresh ginger and garlic, and veggies.

These simmer sauces also come in three other flavors and I can’t wait to try them all. It comes in Portobello Red Wine, Latin Veracruz and Louisiana Creole. (That Louisiana Creole would be awesome with some seafood.) They are Certified Organic, have no genetically engineered ingredients, no preservatives or artificial ingredients, and no added MSG. These sauces are also gluten free and vegetarian.

As I mentioned above, I added some fresh ginger and garlic to this dish. I have a little *tip* that I’d like to pass on to my all lovely readers.

**Confession, I have (HAD) a problem with ginger. Not a problem with ginger just a problem holding on to it. I don’t use it all that often, but I like to have it on hand. I found a great solution to ALWAYS have fresh ginger when I need it. Ignore me if this is a “no-brainer” for you but I just thought of freezing ginger a few months ago. After throwing away so much, I just started freezing it. This way I can have fresh ginger anytime.

Big PLUS: it’s much, much easier to peel, slice and grate ginger when it’s frozen!**

Did you know that you could save the recipes to your personal recipe box with the  Once you have your favorite recipes in your Recipe Box create a Meal Plan with them and the ingredients will automatically be added to a Grocery List! Don’t forget to check deals and coupons!

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Easy Thai Coconut Curry Chicken and Vegetables

A one pan dinner, made with great flavors from Thai Coconut Curry sauce cooked into chicken, eggplant, peppers and onions with addition of fresh ginger and garlic.

Course dinner, Main Course

Cuisine American

Keyword chicken, Coconut, curry, Thai

Ingredients

• 1 lb chicken tenders
• 1 lb eggplant peeled and cubed
• 1 large red bell pepper
• 1/2 medium Vidalia onion
• 1 Tbsp vegetable oil
• 1/2 Tbsp sliced ginger
• 3 garlic cloves minced
• salt
• 2 Tbsp vegetable stock
• 1 10 oz pouch of Thai Coconut Curry Imagine® Organic Culinary Simmer Sauces
• Diced green onion for topping

Instructions

1. Heat up oil in a saute pan over medium heat. Add sliced garlic and ginger and saute just until fragrant.
2. Add chicken tenders and some salt. Cook until chicken is done and a little golden. Take out chicken tenders and set them aside.
3. Deglaze the pan with vegetable stock.
4. Add sliced onion and pepper and cubed eggplant. Lightly salt and mix well.
5. Cook until veggies are soft and add chicken back to the pan.
6. Add Thai Coconut Curry sauce, mix well and simmer for 5-7 minutes.
7. Top off with fresh, diced green onion and serve.

Recipe Notes

Recipe from Lyuba at willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

Now for the real fun part:

Imagine® is having a Facebook contest!
Contest will take place on the Imagine® Facebook page (Mid-October through November).
You can enter to win your own “Pan with a Plan” prize pack by entering the sweepstakes on Facebook. (Entry rules are detailed there.)
Forty Eight (48) winners will be selected over the 6-week promotion. Each week, eight (8) winners will be selected to receive a “Pan with a Plan” prize pack (includes a saucepan, four Imagine® Organic Culinary Simmer Sauces, and a $25 grocery Visa gift card).

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“This is a sponsored post written by me on behalf of Imagine® Organic Culinary Simmer Sauces.”