Farm to Feast: Easy Weeknight Curry

I know, I know, your kids won't eat it. Well, at least MY kids won't eat it. BUT, this is a perfect double meal for kids and adults.



8 Bone-in, Skin-On Chicken Thighs

4 oz Curry Paste (I prefer Maesri Masaman Curry Paste)

13.66 oz Unsweetened Coconut Milk

1 cup potatoes, cleaned and cut into 1/2 " chunks

1 head cauliflower, cleaned and trimmed

2 carrots, peeled and cut into 1/4 " slices

1 cup string beans, cleaned, trimmed and cut in half

1 red pepper, cut into strips

Extra virgin olive oil

Garlic Powder

Kosher Salt

Freshly ground black pepper

White basmati rice


Preheat the oven to 450°.

Line a sheet pan with aluminum foil. Brush the chicken thighs with olive oil and sprinkle with garlic powder, salt & pepper. Bake for 25 minutes.

Meanwhile, in a saute pan, over medium heat, add the curry paste. Let it get a little warm and then stir in the coconut milk. Once warmed and combined, add the potatoes. Cover and let cook about 7-10 minutes, checking that the potatoes are cooked through but not mushy. Add the carrots and cauliflower, cover and cook for 5 minutes, checking again to make sure that they are cooked but not mushy. Then add the string beans and peppers, cover and cook another 3 minutes.

In a large bowl, like a pasta bowl, add cooked white rice, then ladel the vegetable curry over the rice and then add the roasted chicken thigh.

If your kiddos won't eat curry, you can just serve them the rice and chicken. You serve it with raw carrots and peppers, since you're already cutting them up! Or steam some of the string beans!