NOTES

*Fresh or frozen stir fry veggies will work perfectly in this recipe! My grocery store sells a bag of already chopped, fresh or frozen veggies called a stir fry blend or something like that. If you don’t have anything like that, just grab a head of broccoli, a bell pepper, and maybe some sliced carrots.

*I used A Taste of Thai, found at my local grocery store in the Asian Foods section. It looks like this.

SUBSTITUTIONS

• Don’t like fish sauce? You can omit it, but you will probably want to add some extra salt.

• You can use pretty much any protein you like in this recipe. Just cook it in the skillet beforehand like you do with the chicken breasts. Shrimp, chicken thighs, or thinly sliced steak would be great. 

• Want more carbs, but don’t want to have rice? You can add potatoes to this curry! Just cube up about ½ lb of potatoes and add it in when you add the other veggies. You may need to increase the cooking time by a few minutes.

STORAGE

• Allow the curry to come to room temp and then store in airtight containers.

REHEATING

• Reheat for 1-2 minutes, stirring halfway through.

REDUCE FOOD WASTE

• Leftover onion? Save it! Put it in a ziploc, or better yet, buy one of these reusable onion saver things. Use the rest of the onion for another recipe later this week or next.

• Leftover chicken broth? Save it! It’s good in the fridge for up to 4 days. Or you can freeze it in an ice cube tray to use for future recipes whenever you need.