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!**
Easy Thai Coconut Curry Chicken and Vegetables
- 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
- 2 Tbsp vegetable stock
- 10 oz pouch of Thai Coconut Curry Imagine® Organic Culinary Simmer Sauces
- Diced green onion for topping
- Heat up oil in a saute pan over medium heat. Add sliced garlic and ginger and saute just until fragrant.
- Add chicken tenders and some salt. Cook until chicken is done and a little golden. Take out chicken tenders and set them aside.
- Deglaze the pan with vegetable stock.
- Add sliced onion and pepper and cubed eggplant. Lightly salt and mix well.
- Cook until veggies are soft and add chicken back to the pan.
- Add Thai Coconut Curry sauce, mix well and simmer for 5-7 minutes.
- Top off with fresh, diced green onion and serve.
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Don Vickers says
I would have bamboo shoots, water chestnuts, snow peas, cashews, green onion, red peppers, green peppers, radishes, broccoli.
Chris @ Shared Appetite says
Mmmm love me the flavors of Thai food! Going to have to look for that simmer sauce! Looks delish!
I enjoy your blog, but I get disappointed with bloggers when they use products that are only available in their own country. Doesn’t help your readers who live in other countries. Besides, is using prepared foods really cooking?