Veggie Loaded Thai Red Curry with Spice Rubbed Chicken Thighs

Veggie Loaded Thai Red Curry with Spice Rubbed Chicken Thighs This one pan meal (!) combines so many strong, great flavors for giant bowl of warm, creamy goodness. I loaded it up with my favorite veggies, some added heat, and served it up with some brown rice noodles. Make sure to get a good, hot sear on the chicken for some added texture. Definitely recommend for those cozy nights at home!

– 4 boneless, skinless chicken thighs
– turmeric, curry powder, ginger for spice rub
– red bell pepper, diced
– broccoli, diced
– small yellow onion, chopped
– zucchini, sliced
– handful mushrooms, sliced
– shallot, sliced
– 4 cloves garlic, minced
– handful + garnish fresh basil
– 1 tsp ground ginger
– 1 pkg red Thai curry paste
– 1.5 cans full fat coconut milk
– 3/4 water
– dash of soy sauce
– whole red dried chili, plus red chili flakes
– scallions, lime

– Rub chicken well on both sides with turmeric, curry powder and ginger
– heat olive oil in a cast iron pan (or dutch oven)— once hot, add thighs and sear/brown for three minutes per side. Remove from pan.
– add ginger, garlic, shallot, onions, and some salt. Cook on medium for five minutes and until softened and fragrant.
– add some fresh basil, mushroomsX zucchini, pepper, broccoli and chili pepper and stir. Let cook down for another five minutes. Add a splash of soy sauce.
– add red curry paste and combine. Stirring for one minute
– add coconut milk, water and reduce to low. Let cook for 3 minutes. Add salt to taste.
– add chicken and more basil to the pan- chicken should be 3/4 submerged to continue cooking through. Cook on low for 15 minutes.
– while cooking, boil water and cook rice noodles.
– once the chicken is cooked through add rice noodles to the pan. Top with a squeeze of lime, lime wedges, more fresh basil, and some chopped scallions