Now that the weather is finally on the downward trend for cooler temperatures, I am diving headfirst into the comfort/cold weather foods. Soup is pretty much on the menu weekly, and the carb/meat dishes are making their way to the top. Hot cider is a regular, since it’s not quite time for hot chocolate. The viewing of the last of the colorful leaves is a daily enjoyment. And the time change is the real signal for the winter days to come. I don’t know about you, but I strongly dislike the time change. I would prefer to get up in the dark, just to have the afternoons with more light. Then the kids would have more time to play outside after school, instead of getting off the bus in the near dark. Oh well.
Curries galore this year it seems. I guess I am finally branching out and indulging in my love affair with curry. Although, most of the curries I make are probably not traditional. And since we live in rural Maine, a proper curry is hard to come by. Nevertheless, I am loving all the curries I have been making. I think I may even have converted my husband. This particular curry he said was the best one I’ve made yet. Or at least the one he liked the most. I call that a win in my book. This curry is chock full of fresh vegetables, and you don’t even notice that the noodles are actually made of zucchini. If you’d prefer to make this vegetarian, you can substitute tofu for the chicken, or omit it altogether. Flatbread is an excellent side addition to this curry. This is surprisingly filling, healthy and incredible satisfying.
Recipe adapted from Half Baked Harvest
- 1 lb. boneless, skinless chicken breasts, butterflied
- 2 Tablespoons grapeseed oil, divided
- 2 red bell peppers, seeded and diced
- 3 ears corn, shucked and kernels cut from cob (or 1 1/2 cups frozen corn)
- 3 medium red potatoes, scrubbed and small diced
- 1 Tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 Tablespoon curry powder
- 3 Tablespoons Thai red curry paste
- 1 (14 ounce) can coconut milk
- 1 Tablespoon low-sodium soy sauce
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 4 medium zucchini, spiralized
Heat 1 tablespoon grapeseed oil in a heavy bottom pot over medium-high heat. Once shimmering, place the chicken in the pot. Cook the chicken until golden and completely cooked through, turning once, about 10 minutes. Once cooked through, remove from the pot and place on a cutting board. Slice the chicken into bite-sized pieces.
In the now empty pot, heat the remaining tablespoon. Stir in the red peppers, corn and and potatoes, and cook for 4 minutes, stirring often. Stir in the ginger and garlic, and cook for another 5 minutes. Mix in the chopped chicken, curry powder, and curry paste. Stir until everything is well coated. Pour in the coconut milk and soy sauce and stir to combine. Bring to a boil and cook until the potatoes are fork tender, 5-8 minutes.
Remove from the heat and stir in the basil, parsley and zucchini noodles. Serve.