This is an old favorite in our house. It’s very adaptable to the vegetables you have on hand. Red, orange or yellow bell peppers would be wonderful additions.
I’ve found that Thai curry paste can vary greatly in strength. You can be conservative in the amount that you use until you gauge your particular brand. Taste the blend after the liquids are added, and add more curry paste to taste (just make sure that you mix it well into the liquid if you are adding it later in the recipe).
I first made this when we were sharing a CSA-like box with friends. Both families would end up with about 20-25 pounds of vegetables each, and it inspired many creative combinations of vegetables.
Thai curry with chicken, pineapple, and vegetables (serves 8 or more)
4 carrots, thickly sliced into coins
3-4 small sweet potatoes, peeled and diced in 1 inch cubes
4 medium baking potatoes peeled and diced in 1 inch cubes
1/2 pineapple, peeled and diced into 1 inch cubes (can sub canned pineapple)
2 onions diced onion
2 lbs. boneless, skinless chicken breast diced in 1 inch cubes (can sub thighs)
2 tbsp. Thai curry paste (I used masaman) (or to taste)
2 14.5 oz. cans coconut milk or light coconut milk
2 cups chicken broth
2 tbsp. fish sauce and/or soy sauce or to taste
4 tbsp. lime juice (or lemon juice)
Rice or noodles (rice or thin spaghetti) to serve
1) Bring a large pot of water to boil. Add potatoes, sweet potatoes and carrots. Boil until nearly-done, but still firm, about 6-8 minutes.
2) In a large saucepan on medium-high, stir-fry curry paste with a cup of coconut milk, mix well. Add onions, remaining coconut milk, pineapple, and chicken. Stir to coat, and cook until chicken is nearly done and onions are translucent (4-5 minutes). Add broth and simmer for 2-3 minutes)
3) Add drained potatoes, sweet potatoes, and carrots. Stir gently to combine. Cook for two minutes or until tender.
4) Add fish sauce or soy sauce and lime juice. Taste and adjust seasonings.
5) Serve over rice or noodles, topped with peanuts