One Pan Curry Chicken Bake

One Pan Curry Chicken Bake, easily made vegetarian or vegan!

You can't go wrong with a meal that can be made easily with the least amount of dishes possible. I love one pot meals and one pan meals. I'm not that great with crockpot cooking, but roasting food in a pan for a meal I can do fairly well. This meal was from day nine of the kids being home from school due to the snow. Making this meal, though the prep was short, had me thinking a lot about how very blessed we are. This is very much a pantry meal, not a lot of "fresh foods" really. Canned green

Khao Poon Gai

Whole 30 Paleo Compliant Lao Khao Poon

Khao Poon Gai is a Lao curry noodle dish. It's fragrant, spicy, and so satisfying. The creamy coconut milk makes the broth silky smooth, the red curry paste gives it a aromatic kick. Traditionally this is serve with rice vermicelli noodles and there is bamboo in it. I'm doing a Whole 30 this month, and my family doesn't like bamboo, so there you go.  If you prefer rice noodles or veggie noodles I hope you'll try this soup. It's so good.

Lao Khao Poon ingredients.

Instant Pot Vietnamese Chicken Curry (Cà Ri Gà)

Vietnamese Chicken Curry (Cà Ri Gà)

This is the same recipe that is posted here, I just adapted it for cooking in my Instant Pot. I'm using the same picture because I forgot to take a picture before dinner. The picture below, is what's leftover from last night. Oops. It's leftovers from dinner and leftovers from after packing my kids lunches. Just not as pretty a picture is it, no carrots, etc? I will say though that it tastes even better today! No complaints here on flavor.

Crock pot Curry Chicken (Primal/Paleo)

I'm trying to use my crock pot more... most of you know how I feel about crock pots. If not search the term here on my blog. LOL. I'm just not good at cooking in it. But summer is here and it's HOT. This dish I decided to do with bone in chicken, thighs. I feel they don't taste as dried out as breasts. If you use breasts, I'd get bone in. If they are big just cut them in half.

I made a big batch of this to have as leftovers and served it over cauliflower rice, or riced cauliflower. Which is much easier if I pulse it in the food processor real quick to get the "grains".

Use as much or as little curry paste as you want. It depends on how much heat you want. I have a recipe for curry paste HERE. Below are links to store bought curry paste we like, that have minimal ingredients. There are also links for primal/paleo friendly coconut milk and fish sauce.
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Vietnamese Chicken Curry (Cà Ri Gà)

When I was a little girl my mom would make this. She called it "ragu". The chicken is fragrant and flavorful, the vegetables are nice and tender. The broth is not spicy, but very flavorful. I loved dipping my baguette into the flavorful broth, I still do! 

I remember my mom would go buy baguettes at the store and on our way home I would be in the back seat with my brother. My mom happens to like the crusty outside of baguettes and I liked the soft insides. I would sit in the back on the car ride home and hollow out the baguette, just eating the insides while it was still warm. Bringing it up to my nose and inhaling the yeasty aroma. *sigh* I love you bread and all your yeasty, gluten filled yumminess. Now that I'm older and wiser I like both the soft center and the crusty outsides!

I hope you'll try this curry. It's a very simple and comforting sort of meal.

Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup

This soup is so good. The sweetness of the squash compliments the spice from the curry. The coconut milk makes it a little rich and creamy. My oldest had three servings and asked for this soup for lunch the next day. My dad also had three servings. It's the perfect fall soup, utilizing squash that is in season and hearty kale. I didn't serve this with bread or anything but a baguette would be yummy. This soup can be prepared on the stove top or in a pressure cooker, I use an Instant Pot. Both methods are easy.

Thai Green Chicken Curry... on a whim...

Last night I was craving Indian curry so badly that I googled a restaurant near us and invited Shell out for lunch today. DH wasn't able to meet us so I made him Thai curry (green). I didn't have any bell peppers which I usually put in the dish but it turned out OK. I served it with coconut brown rice. I was still full from lunch so I had a bowl of honeycombs cereal. The girls had rice, fruit and cereal, the curry is too spicy for them, even with yogurt on top.
The method I use is very basic. I use Mae Ploy curry paste because I live in a dinky little town where fresh ingredients to make curry pastes are impossible to find. I was curious to see where the lady at the Indian restaurant got her groceries, she said she drove to Atlanta every weekend, that's an 8 hour trip. I told her she should start selling groceries.




To prepare this dish cut chicken into bite sized pieces. Select vegetables, I generally use bell peppers and onions. I didn't have bell peppers today so I used zucchini. DH prefers breasts to thighs, if I were making this for me I would use boneless skinless thighs or even bone in thighs. I find that the meat is more tender, moist and flavorful.
Brown the chicken in a little olive oil in batches...





Working in batches transfer the chicken onto a clean plate, I put it along side my vegetables.













This is the curry paste I use along with a can of coconut milk.

















Put about 2 tablespoons of the paste in the same pan the chicken was browned in and add about a 1/2 cup of coconut milk cook until fragrant scraping off the chicken bits from the bottom of the pan. Add another cup or so of coconut milk and stir.









Put the onions in and cook for about 3 minutes. (if you don't like your onions soft, put all the vegetables in at once)









Add remaining vegetables and chicken along with any juices on the plate. Stir and cook until vegetables are tender. Add chicken broth if you like a saucy curry.

Crispy Duck Gaeng Phet

You need to make this. You do. It's FANTASTIC. You can make it as spicy as you like. If you want to make it without the duck and throw in extra vegetables and/or tofu that would be wonderful also. The flavors in the Thai red curry are bold and flavorful - kaffiir, garlic, onion, lemongrass and more. The duck has crispy skin and is tender and juicy, not dry and tough. The Chinese five spice is subtle and fragrant, perfect with the curry. I made this spicy, so I made the girls their favorite Thai Basil Stir Fry with ground turkey.


More green bean recipes
Thai Basil Stir Fry
Bacon Wrapped Green Beans
Crispy Duck Gaeng Phet
Curried Quail Eggs
Green beans for baby
Stir Fry Green Beans

Red Curry Glazed Salmon

This is the easiest way to prepare salmon, I'm certain. Okay sashimi is debatable, but let's face it. I butcher salmon while a true sushi chef slices through the buttery pieces like a skilled painter painting his masterpiece on a canvas. I swoon. For shame. Sigh.
Moving on. This Salmon takes 3-4 ingredients. That's it. The salmon. A good curry paste- or make your own. Coconut milk. Red Boat. Or salt. That's it. It's so stinking simple it's silly. You don't even have to use the Red Boat or the salt if your curry paste is flavorful, which it should be with Kaffir leaves, Galangal, garlic, and onion! I made the spinach separately but I bet you could it in the same pan under the salmon. Try preparing your chicken this way also!
A note about store bought items

Red Boat- my favorite fish sauce, and Whole30, Paleo, Primal approved. No sugar in this baby!
Coconut milk- canned, unsweetened, I use Thai kitchen (Thaikitchen.com) . Again okay for Paleo, Primal, and Whole30.

Curry paste- Thai kitchen makes curry paste, that's just spices/herbs. No salt, no preservatives. Gluten free.  Another note about Thai Kitchen, they have dried Kaffir leaves, and dried Galangal root. Not the same as fresh, but I've dehydrated both of these before so why not?

More curry on Give Peas A Chance

Type in "curry" in the search box on the left for more!

All the ones posted here are Whole30, Paleo, Primal compliant.

Curry Chicken Salad

I played with the curry chicken salad recipe a bit this past week. I am unsure if I like it better, it's certainly creamier and a little tart even from the addition of sour cream. I suspect a little healthier too. All in all though I can do without the sour cream, it didn't strike me as a must have. I also roasted the chicken with a curry marinade instead of salt and pepper. I prefer the salt and pepper method, the curry over powers the chicken. So I guess, if it ain't broke, don't fix it.

I did have the chicken salad with a sweet corn cake YUM YUM YUM. I also made some Irish soda bread with flax seed.

Vegetarian Red Curry

I love red curry, it's probably my favorite Thai curry. This is a Whole30 compliant dish, it could be used as a side with fat built in from the coconut milk. If not on a Whole30 round I like to add medium firm tofu to this. I usually pan fry the tofu first to get it crispy, then make the curry and stir it in after. This is an easy dish to make. If you're going to be pressed for time you can even prepare all the vegetables the day before. This can be made Vegan if you use a vegan curry paste and leave out the fish sauce, subbing for salt.

I have two store bought red curry paste brands that I have used. Both are Whole30 compliant, only one is vegan. That brand is Thai Kitchen brand. The other brand of paste I use is Mae Ploy brand. Which is very yummy but it has shrimp in it. I like both brands, the Mae Ploy does have more umami flavor to it.

Easy Peasy Curry Chickpeas

Some nights I like to plan for something easy on the menu that takes very little time and doesn't require a trip to the grocery store. These chickpeas are quick, easy, and healthy. Diced chicken is pictured but I've made them without also. If you want to use chicken, just dice up a chicken breast and saute it to brown before adding the chickpeas and tomatoes. Leave it out for a wonderful vegan dish! This dish is very easy children can chop vegetables, saute them. They can rinse the chickpeas, or pick them over if you are using dry ones . Very easy family friendly dish! I hope you'll try it.

If you are looking for the Instant Pot version of this dish, please follow the link here.

Red Curry Meatballs

Red Curry Meatballs wrapped in lettuce with a bunch of vegetables. So yum and Whole 30 compliant.

These Red Curry Meatballs are easy to make and Whole 30 compliant,but so full of flavor. Tender, spicy, and so good. They also freeze well for quick meals and to pack in lunches. I love meals that can do double duty and freeze well! It saves time and saves me when I don't feel like cooking but we all need to eat.

Curry Shrimp Lettuce Wraps And Noodle Bowls

Curry Shrimp Lettuce wraps are a favorite around here. It's an easy meal to throw together and is pretty healthy. Lots of colorful veggies, it's a great way to get my kids to eat vegetables. I have posted Curry Shrimp before, made with a curry powder. This is a version made with Thai curry paste, both are flavorful and good. Just use your favorite kind of curry. Make this as spicy or mild as you like. If you don't like shrimp you can cook fish filet with these flavors, or even strips of chicken and use those in a wrap.

Crispy Chicken Thighs

Crispy Chicken Thighs

My favorite part of the good ol chicken is the thigh. Unless you can count the skin when it's crispy. The oyster if that was a choice. But for simplicity's sake, the thigh is my favorite. I've always been a dark meat girl. This crispy chicken combines both crispy skin and juicy dark meat. I buy the thighs on the bone. It's easy to de-bone them with kitchen shears or a boning knife. I save the bones, as shown in this post for chicken stock. After I process them I flash freeze so that I can pull out a certain number of pieces for soups, grilling, broiling, or my favorite way to have them is these is crisped up in a cast iron skillet as shown above.

Curry "Noodle" Bowl

MMMM YUMMM. This is so very good, and everyone LOVES it. So very good. It's a quick meal and heats up well. A little heat from the curry and chili powders. Creamy and rich from the stock and coconut milk. It's grain free, sugar free, and dairy free also. Check your coconut milk and fish sauce ingredients to make sure they don't have any added ingredients that you don't want to be eating.
The curry can be made spicy or mild to your liking. Homemade curry powder is most flavorful if you make yours. I like to make big batches at a time.

More yumminess

Oven Roasted Crispy Chicken Thighs

These Crispy Chicken Thighs are much like the ones posted HERE, the only difference is that I was too lazy to de-bone them and I didn't want to fry them on the stove splattering grease. So I put them in the oven. It worked beautifully. I love cooking chicken with the skin on then cranking up the heat to get a good crispy skin. So follow the link or scroll on down for the recipe.
This chicken is Whole 30/Paleo/Primal compliant that means it's also sugar, dairy, and gluten free. Because I serve it to my kiddo it's also nut free.

Give Peas A Chance- Thai Curry One Pot Wonder

SO many one pot pasta meals floating across the bloggosphere. I thought I'd try my hand at it. I tracked down what seems to be where all the inspiration has been coming from. Martha Stewart One Pan Pasta, from that I got an idea of what the water to pasta ratio should be. After, I went my own way, after all cooking is an art, all you need is the method really. Most of the time even method's can be tweaked. I decided on a Thai Curry inspired flavors dish because I have 5 jars of homemade Red Sauce (no meat, I freeze that separately) in the freezer. I'm Red Sauced out. I also had a leftover chicken breast to use up.
I love fresh flavors, raw vegetables, vibrant colors, and different textures. So I purposely didn't cook a lot of the vegetables in with the pasta. This works out well because they don't get mushy, the color is vibrant, there is texture, and vegetables and be prepped while the pasta is cooking.
You only need one pot for this, I use my 5 quart dutch oven. The pasta cooks, soaking in the water and flavors around it, making the sauce. Makes sense right? We save pasta water when making sauces and add it in when needed. It's starchy, and salted. Perfect really for thinning out a sauce or making sauce.

I've made this with linguini and fettuccine. Both regular pastas. Not whole wheat, not rice, not soba. I haven't tested water ratio on any of those. BUT I will say, this can easily be adjusted for rice noodles. Fresh or dry. My mom makes a dish called Khao Poon Kalee (a curry rice noodle) it's so good.
To jump to the recipe, scroll past the pictures.

Throw everything in the pot! Doesn't look like much does it? Remember to stir it while cooking.

Red and Green Curry Paste (Kaeng Phet)

This is a Thai/Lao curry paste. I used my tiny food processor to make these, now that I have a better food processor, and a Vitamix blender I can get my curry paste a lot finer. Curry paste isn't hard to make if you have the ingredients and it tastes phenomenal if you make your own.
Fresh galangal root, kaffir leaves, onion, garlic cloves, onion (shallots if you have them on hand), lemongrass and depending on red, green or a yellow curry you add different spices. Process it in the food processor and freeze in an ice cube tray. Or use a mortar and pestle to pound it into a paste.
Pop them out into a zip top bag and you have fresh curry paste when needed.
Red- add red chilies, I also add paprika- for color not any other reason. (Not a smokey paprika)
Green- add cilantro, green chilies
Yellow- green chilies or yellow, turmeric.

 Red.

 Green.
To use this I take about a cup of coconut milk, 2-3 cubes of curry paste, nam pla to taste, protein- tofu, chicken, pork etc, and vegetables like onions, green beans, bamboo shoots etc, fresh sliced chilies, Holy basil, kaffir leaves, palm sugar/sugar and cook it up.
Heat 1/2 of the coconut milk. Add cubes of curry paste and cook until fragrant. Add protein and cook until almost done, if using tofu heat until warmed through. Add remaining coconut milk and vegetables- those that need the most cooking time first. Stir, season with nam pla and sugar to taste. Cook vegetables until crisp tender. Add kaffir, chilies and basil. Serve with rice.
More Curry posts on Give Peas A Chance
Crispy Duck Geang Phet
Coconut Curry Spaghetti Squash
Thai Curry One Pot Wonder 

Coconut Curry Spaghetti Squash

I made this dish one day when H called and asked if we'd pick him up and take him to McDonald's before he had to get back to school. So I threw this together in literally less than ten minutes. I had leftovers, so of course it was fast. But even if you make this from scratch, it's so worth it. I promise. Just that afternoon I was posting on Facebook about how yummy Coconut butter was and that I was brainstorming more ways to use it. So the opportunity arose when he called; talk about no time to think either! This sauce is much like the Sunbutter Satay sauce I have posted here.
This will serve 2-4 people depending on how much you are serving, if it's all you are serving or if it's a side dish. I didn't make that much but even the serving I made was so much!
Make your Spaghetti Squash in the crock pot, recipe HERE, if you haven't prepared it in advance or don't have leftovers.

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