SPICY THAI CHICKEN AND VEGGIES

SPICY THAI CHICKEN AND VEGGIES

I love thai food and it is so easy to make at home. It is quick, simple and delicious. The more veggies you use the more complex this dish will be since you want everything to cook at the same time. If you think this might be too much to handle, you can always stir in frozen mixed vegtables. I think this dish would be good with beef, shrimp or scallops, but I am going out of town and wanted to get rid of the food in my fridge, so I used chicken last night!

For this dish you will need:

Chicken (already cut into cubes)

Broccolli

Edamame

Sweet potato

Corn (canned just makes it so much easier)

Spinach

Noodles

Butter

Olive Oil

Coconut milk

Chili Powder

Crushed red peppers (do not add these in if you don't like spicy)

Red Curry Paste (sub for a yellow or green version if you don't like spicy)

1. heat olive oil in a large frying pan

2. sautee chicken

3. in a small frying pan, heat 1 teaspoon of butter

4. sautee spinach until wilted and set aside

5. steam broccolli, drain and set aside

6. boil edamame, drain, de-shell, set aside (you may also use frozen shelled version)

7. bake the sweet potato for 45 minutes at 400 degrees in the oven, the slice it into cubes and set aside

8. boil a large pot of water and cook noodles of your choice, drain and set aside when ready (I use brown rice noodles)

9. stir over medium heat 1 cup of coconut milk, 1 full tablespoon of curry paste, 1 teasspoon of crushed red pepper and 1 tablespoon of chili powder

8. stir until completely mixed

10. After the chicken is completely cooked, stir in the vegtables and noodles for about a minute or less

11. slowly stir in sauce, the more you use the spicier it will be

12. ENJOY!!

This is what the dish will look like before you ass the sauce. Look at all those colorful veggies! You can totally be adventurous with this dish and add in peppers, mushrooms (even though I hate them) zucchini, squash...etc