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Thai Curry Chicken

Thai food is a blend of four cuisines – Indian, Chinese, Malay and Thai. Thai curry can be mild or spicy and contain meat, chicken.....

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Everyday Living Food & Lifestyle

Thai Curry Chicken

Thai food is a blend of four cuisines – Indian, Chinese, Malay and Thai.

Thai curry can be mild or spicy and contain meat, chicken, seafood or vegetables and is typically served with rice or noodles.

The “reddish” colour and flavour of the curry comes from the red chillies used to make the paste which would also include lemongrass, shrimp paste, ginger and garlic, turmeric, coriander and cumin seeds.

Full fat coconut milk has been used in the THAI CURRY CHICKEN recipe as it helps to offset the heat and give it a creamy consistency. The curry is actually quite mild but you can increase the heat by stirring in the garnish of fresh, sliced red Thai chillies prior to serving.

Prep Time: 20 min Cook Time: 35 Min Servings: 4 - 6

Ingredients:

  • • 3 lbs boneless, skinless Chicken breasts
  • • 1 medium size onion finely sliced
  • • 3 garlic cloves finely chopped
  • • 4 tbsps vegetable oil
  • • 4 – 5 tbsps Thai Curry Paste
  • • 3 tsps Fish sauce
  • • 1 tsp sugar
  • • 2 ½ cups full fat coconut milk

Garnish:

  • • 3 Thai Red chillies deseeded and thinly sliced
  • • 10 – 12 fresh mint leaves or Thai basil leaves
Print Recipe

directions:

Cut the chicken breasts into small pieces.

Heat oil in a large pan or skillet ( which has a lid), add the sliced onion and garlic and saute for 2 -3 minutes.

Add the chicken pieces to the pan and fry until they change colour and are no longer pink.

Add Thai Curry paste, followed by the sugar, salt and fish sauce and blend in with the chicken.

Pour in the coconut milk and simmer on low heat until the chicken is tender about 20 mins.

Garnish with thinly sliced 2- 3 Thai red chillies with seeds removed and fresh mint or basil leaves.

Serve with Jasmine or Basmati rice or rice noodles if desired.

Bon Apetit....

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Thai Curry Chcken - Jen’s Cooking Tips

• Thai Curry Chicken is an easy to make curry at home, even on a week night.

• Use only full fat coconut milk for its richness and creamy consistency.

• Make sure to simmer and not boil the coconut milk as it will curdle.

• Fish sauce is added for deeper flavour but will not make the sauce taste fishy.

• Thai Basil leaves or cilantro can be used instead of mint leaves.

• Use a store bought Thai red curry paste for convenience. I have used Thai Kitchen Red curry paste in the recipe.

• Leftover curry can be transferred to an air tight container and refrigerated for 3 – 4 days.



You Will Need

• Chicken breasts

• Thai Curry Paste

• Full Fat Coconut Milk

• Fish Sauce

• Sugar

• Onion

• Garlic

• Vegetable oil

• Thai red Chillies

• Mint or Basil leaves

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ZUCCHINI is a green, oblong squash that is typically served in savoury dishes. It has a mild taste and the smaller to medium sized zucchinis have the best flavour. Low in calories but high in fiber....

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Zucchini Spears With a Zesty Tomato Sauce

ZUCCHINI is a green, oblong squash that is typically served in savoury dishes. It has a mild taste and the smaller to medium sized zucchinis have the best flavour.

Low in calories but high in fiber zucchini contains more potassium than a banana. Loaded with vitamins, minerals and antioxidants, zucchini is good for the digestive system and eye health.

Zucchini can be eaten raw in a salad or with a dip but it can also be steamed, sautéed, added to breads, muffins and pancakes, stuffed with rice and meats or spiralized into zucchini noodles.

Baked zucchini with herbs and parmesan cheese is a quick and easy side dish, as shown in the ZUCCINHI SPEARS WITH ZESTY TOMATO SAUCE recipe below.

Prep Time: 20 min Cook Time: 15 min Servings: 4

Ingredients:

  • • 4 medium size zucchinis
  • • 2 tbsps olive oil
  • • 2 tbsps fresh oregano
  • • 1 cup finely crushed breadcrumbs
  • • 1 cup shaved or grated parmesan cheese
  • • 1/2 tsp salt
  • • 1/2 tsp ground black pepper
  • • 1 tsp red chilli flakes (optional)

Tomato Sauce:

  • • 1 small can (398 ml) tomato sauce
  • • 2 cloves garlic finely chopped
  • • 8 cherry tomatoes halved
  • • 2 tbsps olive oil
  • • 2 tbsps oregano
  • • 1 tsp sugar
  • • Salt and pepper to taste
Print Recipe

Directions:

Pre heat oven to 450 degrees Fahrenheit.

Rinse the zucchini and pat dry with paper towel. Place the zucchini on a cutting board, trim the ends off and then slice into four pieces lengthwise.

Place the zucchini spears on a foil lined baking sheet, drizzle with olive oil and then sprinkle with salt, pepper and oregano. Next sprinkle the breadcrumbs evenly over the zucchini followed by the parmesan cheese and red chilli flakes if using.

Place the zucchini on the middle rack of the oven and bake for 12 minutes uncovered. Make sure not to overcook the zucchini as it will turn mushy.

To make the tomato sauce add olive oil to a small pan over medium heat. Add the chopped garlic and saute for about a minute followed by the cherry tomatoes and oregano. Saute for another couple of minutes and then add the tomato sauce, salt, pepper and the sugar. Simmer until the sauce starts to thicken and then remove from heat.

To serve place the zucchini spears on a platter and pour some of the tomato sauce over it. Leftover tomato sauce can be stored in the fridge in an airtight container for a couple of days.

Bon Apetit....

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EGGS are tasty, filling and good for your health as a whole egg contains a little bit of every nutrient you need. Cheap and easy to prepare they are an inexpensive source of high quality lean......

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Breakfast Quesadillas

EGGS are tasty, filling and good for your health as a whole egg contains a little bit of every nutrient you need. Cheap and easy to prepare they are an inexpensive source of high quality lean protein.

Blue, green, brown or white eggs may have different colours but there is no difference in taste or nutrition between them. An average hen lays 300 – 325 eggs per year. The colour of the yolk depends on the hen’s diet and age, and typically as hens age, their eggs become larger.

An extremely versatile ingredient, eggs are not just for eating but are used to make beauty products such as face masks, compost and garden fertilizer. In many cultures the egg is a symbol of new life, fertility and re birth.

Eggs are also a breakfast/brunch mainstay and scrambled, poached, baked or fried are some of the ways to consume eggs. Quick and simple to cook, eggs can also be used in burritos or quesadillas as shown in the recipe for BREAKFAST QUESADILLAS below.

Prep Time: 20 min Cook Time: 20 Min Servings: 2

Ingredients:

  • • 2 large tortillas
  • • 1 1⁄2 tsps Olive oil
  • • 1 Chorizo Sausage cooked and casing removed
  • • 3 eggs lightly beaten
  • • 1⁄4 tsp salt
  • • 1 tbsp butter
  • • 1 cup shredded Mexican cheese
  • • 2 cups kale washed, stemmed and coarsely chopped
  • • 1 cup sliced button mushrooms
  • • 1⁄4 cup chopped green onion
  • • 1⁄2 cup chopped red bell pepper
  • • 1⁄2 jalapeno seeds removed and chopped (optional)
  • • Cooking spray
Print Recipe

directions:

• Heat olive oil in a pan or non stick skillet on medium heat. Add onions and saute for about 2 minutes. Next add red peppers and mushrooms and saute for another 2 mins and then add kale, jalapeno pepper and chorizo sausage. Cook until veggies are tender and then remove from heat and keep warm.

• In a skillet melt butter on medium heat and pour in the egg mixture with a 1⁄4 tsp of salt. Cook eggs while stirring until they start to firm up then scramble until they are cooked through and remove from heat.

• Coat a large skillet or fry pan with cooking spray and heat on medium heat. Place a tortilla in the pan and sprinkle a 1⁄4 cup of cheese on one half of the tortilla followed by half the veggie mixture and half the scrambled egg. Top with a 1⁄4 cup of cheese and fold tortilla in half over filling. Cook for a few minutes until tortilla is golden brown, turning once.

• Transfer quesadilla to a cutting board and repeat the process with the second tortilla.

• Slice each quesadilla into 2 or 3 slices and serve with your favourite hot salsa, guacamole or sour cream.

Bon Apetit....

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Winter Salad With Green Dressing

CRANBERRIES are rarely eaten raw due to their acidic and sour taste. They are typically consumed dried, in a juice, sauce or as supplements. Dried cranberries are typically sweetened with.....

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Winter Salad With Green Dressing

CRANBERRIES are rarely eaten raw due to their acidic and sour taste. They are typically consumed dried, in a juice, sauce or as supplements. Dried cranberries are typically sweetened with sugar or a sugar alternative.

Related to blueberries, bilberries and lingonberries, cranberries are a rich source of plant compounds and antioxidants which include flavonoids and polyphenols. These help in keeping blood vessels healthy and cranberries vitamin C and calcium content assist in maintaining strong bones.

There are a multitude of ways to enjoy cranberries as they can be added to muffins, tarts, breads, stuffing, smoothies, spritzers, sangria or a salad as shown in the WINTER SALAD WITH GREEN DRESSING recipe below.

Prep Time: 25 min Cook Time: 35 min Servings: 4

Ingredients:

  • • 1 small butternut squash
  • • 2 tbsps olive oil
  • • 1 tsp coarsely ground salt
  • • 1 tsp coarsely ground black pepper
  • • 1 small can sliced pears OR peaches drained
  • • 1 small can beets drained, rinsed and cut in halves
  • • 6 cups arugula OR baby spinach leaves
  • • 1 cup chopped walnuts
  • • 1⁄2 cup dried cranberries

Dressing:

  • • 2 garlic cloves chopped
  • • 3 green onions sliced
  • • 1 cup Greek Yoghurt
  • • 1 cup of fresh coriander and parsley leaves
  • • 2 tbsps honey
  • • 2 tbsps mayonnaise
  • • Juice of half a lemon
  • • 2 tsps olive oil
  • • 1⁄2 tsp coarsely ground black pepper
  • • 3⁄4 tsp salt or to taste
Print Recipe

Directions:

• Pre heat oven to 375 degrees Fahrenheit

• Slice butternut squash into 1 inch thick pieces and remove seeds, pith and skin.

• Place squash pieces in a bowl and toss with olive oil, salt and pepper.

• Line a baking tray with foil and place the squash pieces on it. Bake on middle rack of oven for approximately 30 mins or until tender. Allow to cool and then cut into bite size pieces.

• In a blender place the garlic, green onion, yoghurt, honey, mayonnaise, parsley, coriander, lemon juice, salt and pepper. Pulse until smooth and then slowly add the olive oil and pulse for a few more seconds.

• Place arugula or spinach leaves in a large salad bowl. Arrange the squash pieces, beets, pear or peach slices around the edges of the bowl and the walnuts and cranberries in the center.

• Serve with Green dressing and crusty, sourdough or ciabatta bread.

Bon Apetit...

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About Me

Jennifer

Cook Laugh Live About Me Image

Hi there, I am Jennifer Puri and welcome to CookLaughLive. The recipes presented here are simple, quick, and relatively healthy and are inspired by my family and friends and my love for cooking.

As a mom and grand mom I appreciate the value of simple recipes that don’t take a lot of time to prepare and use fresh, tasty and mostly inexpensive ingredients.

I live in Calgary, Alberta and in addition to testing, preparing and photographing recipes, I also enjoy reading, getaways to the mountains, interior decorating and the occasional “friendly” political discussion.

“Food is how we bring people together and show love.” - Giles Duley

Thanks for being here

Jennifer

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DID YOU KNOW You can rebuild Collagen and reduce the signs of ageing?


May 14th, 2025

As we age collagen production slows down and less collagen, over time, causes fine lines, wrinkles and dry skin. Collagen is the most plentiful protein in our bodies and can be found not just in our skin but also in tissues, tendons, ligaments and joints....

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You can rebuild Collagen and reduce the signs of ageing

As we age collagen production slows down and less collagen, over time, causes fine lines, wrinkles and dry skin. Collagen is the most plentiful protein in our bodies and can be found not just in our skin but also in tissues, tendons, ligaments and joints.

The loss of collagen as we age causes our skin to loose its firmness. Collagen is a protein that is naturally produced in our bodies and along with elastin and hyaluronic acid helps to maintain elasticity, moisture and suppleness. Collagen plays an important role in maintaining the health and youthfulness of our skin.

Collagen treatments such as dermal fillers can promote cell growth for healthy skin but collagen can also be replenished by consuming a nutritious diet that will help boost collagen production.

Foods such as fish, nuts and seeds, olive oil, poultry, eggs, beans, citrus fruits, leafy greens, blue berries, cinnamon, green tea, soya beans, bell peppers, tomatoes and root veggies are all great sources for producing collagen. Vitamins A, C and E, zinc and copper can enhance your skins elasticity and radiance. So consuming collagen rich foods can help replace the collagen in our skin and improve our overall appearance.

There are many skincare products that contain a synthetic form of the protein and collagen creams are available in lotions, gels and serums. Using skincare products that contain hyaluronic acid and collagen can also maintain and stimulate collagen in the skin.

It is also important to get enough sleep, manage stress, avoid sun exposure, reduce sugar, alcohol and smoking and drink enough water. UV exposure damages the skin so using a sunscreen is advisable.

Watch the VIDEO that presents the best foods to eat for collagen production.



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