🍛
🍛 Curries & StewsThai
Curry in a Hurry
Jarred Thai curry paste, coconut milk, frozen veg — restaurant flavor in one pot
Chickpeas(Vegan)Chicken Thighs(Omnivore)
Total Time
10 min
Prep
2 min
Cook
8 min
Difficulty
Easy
Servings
2
Two Proteins, One Meal
🌱
Vegan Path
Chickpeas
🥩
Omnivore Path
Chicken Thighs
Ingredients
Shared Base
Both partners cook these together
- •2 tbsp jarred Thai red curry paste
- •13½ oz can canned coconut milk
- •2 cup frozen mixed stir-fry vegetables
- •1 8.5 oz microwave jasmine rice pouch
- •1 lime
- •¼ cup fresh basil leaves
Vegan Path
Chickpeas
- •15 oz can canned chickpeas, drained
Omnivore Path
Chicken Thighs
- •8 oz boneless chicken thighs, sliced
Instructions
Cook Together
- 1
In a wide pan, fry the curry paste in 1 tbsp coconut milk for 30 seconds until fragrant. Add the rest of the coconut milk and frozen veg. Simmer for 5 minutes.
- 2
Microwave the rice pouch per package (90 seconds) and divide between two bowls.
Vegan Path
- 1
Stir drained chickpeas into half the curry, simmer 1 minute. Spoon over rice, top with basil and lime.
Omnivore Path
- 1
Add sliced chicken to the other half of the curry and simmer until cooked through, about 4 minutes. Spoon over rice, top with basil and lime.
Nutrition (per serving)
Vegan Version
- Calories
- 560
- Protein
- 18g
- Carbs
- 72g
- Fat
- 22g
- Fiber
- 12g
Omnivore Version
- Calories
- 610
- Protein
- 32g
- Carbs
- 60g
- Fat
- 26g
- Fiber
- 6g
#5-min#hack#weeknight#one-pot
Want to cook this tonight?
PlateMates comes with 131 split recipes, a weekly meal planner, and auto-generated grocery lists.
Download on the App Store
