Cleaning Out The Fridge – Thai Thursday

What do I make when I have a bunch of random vegetables left?  A stir fry or some a peanut thai!

Since I didn’t make the Salmon with Radicchio Sunday night, I have some radicchio plus a bunch of other orphan vegetables — carrots, peppers, and such.  Here’s the thing with thai — it’s all about your palate.  You start with a recipe but you can amp up the flavor in whatever direction you’d like whether it’s more spicy, sweet, or acidic.  You can also use whatever vegetables you like most — bamboo shoots, broccoli, etc.

For me, I like red curry and peanut flavors.  When I’m at home, I get the level I want by building it slowly.  I tend to get frustrated at local Thai resturants because are so inconsistent.

Here’s my standard recipe that I use from Sandra Lee.

I tweaked it by:

1.  Doubling the sauce because I had much more vegetables than she specified.

2.  I also used molasses instead of brown sugar for a deeper flavor.

3.  Additionally, I grated fresh ginger into the sauce.

4.  When I cooked the vegetable, I added some soy sauce to steam the vegetables better and keep it all moist.

Here’s my final recipe:


2 tablespoons canola oil

2 chicken breasts, cut in 1-inch pieces

Salt and pepper

1 produce section ready-to-serve package of green beans, cut beans in half

1 red pepper, sliced and cut into half-inch strips

1 cup sliced mushrooms

2 radicchio heads, shredded

5 large carrots, peeled cut into 1/4 inch pieced

2 tablespooons soy sauce

For sauce:

2 cans light coconut milk
2 cups low sodium chicken broth,
3 tablespoons red curry paste
1 cup chunky peanut butter
2 tablespoons molasses
2 tablespoons lime juice, plus wedges for garnishing
Fresh grated ginger, about 1/2 teaspoon
Cilantro sprigs for garnishing


Heat oil in a dutch oven over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add vegetables and soy sauce and continue cooking for 3 minutes.

While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Taste the sauce and adjust the spices as needed.  You can also let this cook over low longer to let the flavors further meld together and develop.Serve over rice.  The rice I just cooked in the rice cooker according to its specifications.  I used jasmine rice, but you can use white or brown rice or whatever you’d like.

Now, you should have discovered the joy of making peanut curry thai your way.  Enjoy!

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