A New Experience, Thai Chicken Curry, + Saturday Shares

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By Winnie Abramson, ND

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Never in my life did I imagine that at 44 years old I would:

1. wear a singlet in public
2. lift weights in front of judges and a crowd of people

But last weekend I did just that when I competed in my first powerlifting meet.


And I had a awesome day, you guys! I lifted well and I had a really great time. I very much look forward to doing it again. I’ll try to write more about the experience when I’ve had a little more time to process “all the feels”.

Now let’s talk about this Thai Chicken Curry recipe. It comes from The Real Food Cookbook: Traditional Dishes for Modern Cooks by Nina Planck. I received an advanced reading copy of this cookbook from the publisher a few months back, and I have tried a bunch of the recipes since then. In addition to this Thai Chicken Curry, my favorite recipes so far have been the Caesar Salad, the Ricotta Pesto, and the Fermented Ginger Ale. The Downy Vanilla Cheesecake is also terrific!

thai chicken curry | healthy green kitchen

I really like Nina’s writing. I enjoyed her book Real Food: What to Eat and Why(2008) very much, and was excited when I heard she was writing a cookbook. The great thing is this cookbook is not preachy or pretentious, and it’s filled with exactly the type of food that I like and want to eat: food that’s nourishing and immensely satisfying, without being fussy. You don’t have to go to the ends of the earth to find the ingredients needed to make the food in this book :)

My son proclaimed this his favorite Thai dish that I have cooked, and since I use Thai flavors a fair amount, I think that says a lot. FYI cold leftovers are quite wonderful!

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thai chicken curry | healthy green kitchen

And now for my Saturday (formerly Friday) Shares:


How to Know if You’re Depressed (The Bold Italic)
10 Awful Nutrition Myths Perpetuated by the Media (Examine.com)
How Apple’s Siri Became One Autistic Boy’s BFF (The New York Times)
What I Learned Losing Weight the Second Time (Can You Stay for Dinner)


Roasted Acorn Squash with Pears and Miso Dressing (Edible Perspective)
Pumpkin Sage Alfredo Pappardelle with Brown Butter (A Cozy Kitchen)
Chicken Bacon Orzo Soup (Savory Simple)
Homemade Pear Liqueur (Healthy Green Kitchen)
Glowing Ghost Gummies (Nourished Kitchen)
Pumpkin Spice Coconut Flour Donuts (Tasty Yummies)


The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs

Top With Cinnamon: Stylish Sweet and Savoury Recipes

Not new, but I use it a ton and love it:
The Essential New York Times Cookbook: Classic Recipes for a New Century

Amazon.com links are affiliate links. When you make a purchase via one of my links, I make a small commission. This helps to support my site: thank you so much!

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Recipe for Thai Chicken Curry

You can be creative with the veggies in this recipe...I've made it many times using whatever happens to be ripe in my garden.
Servings: 6 servings


  • *2 onions
  • *1/4 4 tablespoons olive oil or coconut oil
  • *1-2 tablespoons red or green Thai curry paste I used red
  • *2 red or green bell peppers
  • *1 eggplant 2 zucchini, 1 quart snow peas or 1/2 pound green beans
  • *1 pound chicken meat I used chicken boneless chicken thighs; you can also use skinless or skin-on chicken breasts
  • *one 14-ounce can of unsweetened full-fat coconut milk
  • *1 cup fish or chicken stock I used chicken stock
  • *1 tablespoon fish sauce
  • *1 knob of fresh ginger
  • *1 small bunch of Thai basil or use regular basil or cilantro
  • *cooked rice I like Jasmine rice to serve
  • *minced cilantro to serve- optional


  • 1. Dice the onions and saute them in the oil until half-soft. Add the curry paste and stir until fragrant, about 1 minute.
  • 2. Cut the peppers and the other vegetables in shapes you like and pieces of even size. Add them to the onions and saute until the vegetables soften.
  • 3. While the vegetables are getting soft, chop or shred the chicken. Add it to the vegetables and saute until it's lightly brown all over.
  • 4. Add the coconut milk, stock, fish sauce, and a grating of ginger, and stir for one minute.
  • 5. Chop or shred the basil. Add it to the pot and cook until the flavors have melded, about 5 minutes. Serve it over rice.

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