#QuickDish Thai Coconut Red Curry Vegetable Pad Thai

#QuickDish Thai Coconut Red Curry Vegetable Pad Thai

You know when you're hungry, but you don't really know what you want and it's the day before pay day so you're working with left over veggies and frozen produce because you're going grocery shopping the DAY YOU GET PAID!

Well that was me last night. I had some coconut milk leftover from some coconut rice I made last week and I totally forgot I bought some Thai Red Curry paste when I was in New Orleans for work in July. So thinking of what I already had in my fridge (frozen chicken, a half an onion and peppers).. Immediately I thought... PAD THAI!!!

So I went downstairs to my trusty Whole Foods (Honestly, I shouldn't live above a grocery store, the cashiers know me and always say "See you tomorrow, girl!"...You don't know my life!!!) LOL...

But seriously, I am in there about three times a week.

Anywho, I picked up some Brown Rice Noodles, specifically for Pad Thai and decided to throw some broccoli in the mix. 

This dish came out INSANELY good! I decided to throw in some sliced chicken breasts because I wanted some protein but you can always make it vegetarian if you like!

Try it below and remember to tag #JustAddHotSauce


- 2 Chicken Breasts sliced or cubed

- 1/2 yellow onion (sliced)

- 1/2 green pepper & red pepper (sliced)

- 1/2 cup of broccoli florets

- 1 cup of coconut milk

- 2 Tablespoon of Thai Red Curry Paste

- 3 cloves of garlic

- salt & pepper to taste

- A handful of brown rice noodles (however much you want)

1. Combine coconut milk, thai curry paste and garlic cloves in a food processor. Process until it is well mixed and taste to your liking. (I love curry so I added a little bit more curry to my mixture)

2. Season chicken slices and set aside (your choice of seasoning but I did salt & pepper, Adobo, red pepper flakes and a little curry seasoning) 

3. Boil seasoned water with salt for the noodles. Cook noodles for about 9 minutes on high heat

4. In a large sauce pan, add the chicken and let cook for about 2 minutes or until slightly golden brown. Remove and set aside

5. Saute onions, green & red peppers and broccoli

6. Add chicken then add the curry sauce. Let simmer for about 20 minutes!

7. Once the noodles are done, fold into the saucepan with your curry mixture & veggies. (Note: if you like your Pad Thai 'saucy' or enough to coat the noodles, add in some chicken stock to make more sauce)

Serve in a deep bowl with sprinkled cilantro on top!! side-note: Chopsticks sold separately.

Cheers to eating!