I definitely have a hard time “meal planning” sometimes. I sit down with my recipe books, computer, pen and paper all with the intention of pulling recipes and getting organized. But there is always something that preoccupies me. Which means some nights I find myself rummaging through my pantry and fridge trying to find things to make up a meal. Sometimes it works, sometimes….. not quite. This recipe is one of the gems that worked! And it’s healthy, which is always a plus!
What you’ll need:
1 lb chicken thighs (fat trimmed)
1 can coconut milk (I use the light kind)
2 tsp Thai curry paste
¼ tsp minced garlic
1 carrot, thinly sliced
1 bag frozen petite peas
salt/pepper to taste
What you’ll do:
Preheat oven to 350 degrees F
Grease 9×13 pan
Combine coconut milk, thai curry paste, and garlic in medium bowl. Whisk until fully combined. Add chicken, set aside.
Mix sliced carrots and peas in 9×13 pan
Place chicken on top of veggies and pour coconut milk mixture over
Salt and pepper to your liking
Bake for 30-40 minutes.
Serve with rice
Serve with rice 🙂
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