Recipe: Thai Chicken with Red Curry Creamed Veggies

I went grocery shopping today. And for $29 Canadian, I got chicken breasts, spinach, cheese, eggs, flour, squash, pears, vegetable oil. fish (salmon and tilapia), coconut milk, popcorn. I plan on doing a HUGE shop on Saturday, but today there were a few things on sale that I really wanted.

Since it has been ages since I’ve had fresh chicken (by fresh, I simply mean that it hasn’t been seasoned and frozen), I decided to make a Thai-inspired dinner. Before I get started with my “recipe”, I want to mention that I love Dollarama. That’s where I got these Thai spice blends.

My Thai-esqu dinner


Recipe: The Chicken


  • 2 tbsp Dollarama Thai BBQ Marinade Paste
  • 1 tbsp vegetable oil
  • 1 skinless, bone-in, chicken breast
1. Combine marinade paste and vegetable oil in a container (plastic or glass)
2. Add chicken breast and smear marinade all over.
3. Cover and put in fridge for at least 2 hours (overnight would be AWESOME!)
4. When ready to cook, preheat oven to 350F, put chicken in a roasting dish, and cook for until internal temperature reaches 165F.

Recipe: The Veggies:


  • 2 tbsp vegetable oil
  • 5 small red-skinned potatoes, cut into bit-sized pieces
  • 1 tbsp red curry paste
  • 1/4 cup coconut milk
  • water, as needed
  • 1/2 cup frozen peas
  • handful of baby spinach leaves
  • salt and pepper, to taste


  1. In a wok or skillet, heat the vegetable oil. When hot, add the potatoes, cut side down. You want the potatoes to get a bit of colour and crispness.
  2. When the potatoes have started to brown, add the curry paste. Stir to coat the potatoes and cook until it begins to get fragrant. Add the coconut milk, sit to combine, and bring to a boil. Let the potatoes simmer, until they are cooked. If you need to add some water as you go, do. You don’t want the liquid to completely disappear. Plus, the water will help steam the potatoes.
  3. When the potatoes are pretty much cooked, add the frozen peas. Bring everything back to boil and allow the peas to cook for about 3 minutes. Then add the spinach and let the spinach leaves wilt. Once the spinach has wilted, toss everything to coat it in the the red curry coconut sauce. Taste, and add salt and pepper if needed.
  4. Dish up with the chicken. Delicious!



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4 Responses to Recipe: Thai Chicken with Red Curry Creamed Veggies

  1. Miriam says:

    Thai is my favorite cuisine so this recipe is a winner. Sounds delicious.

    Liked by 1 person

  2. mrsgmh says:

    I like Thai food – as long as there’s no fish sauce in it! Your recipe looks good.

    Liked by 1 person

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