A simple green Thai curry that you can throw together faster than the delivery guy can roll up to your home.
Stop calling for takeout! This quick chicken curry recipe is packed with Thai flavors, including green curry paste, creamy coconut milk, bell peppers, eggplant, and carrots, all served over steaming long grain rice.
I love ordering Thai food for delivery. It’s my favorite style of takeout food, especially since our neighborhood here in NYC boasts some of the best Thai restaurants in the city.
But making a quick chicken curry at home is actually faster than waiting on my local takeout guy! Plus, I can make twice the amount of food and eat the leftovers for lunch for like, 3 days. As a work at home mom, having something like a quick chicken curry that I can just grab and go is so helpful.
In Thai cooking, curries are named after the color of the curry paste that is used as a base: red, yellow, and green.
I’ve always had a soft spot for green curry paste; made with cilantro, lime leaves, lemongrass and galangal (an Asian member of the ginger family), it’s the sweetest and freshest flavor of the Thai curry trio.
For this quick chicken curry, the sauce includes coconut milk (creamy), lime juice (sour), curry paste (spicy) and a dash of white sugar (sweet). Balance each of these flavors together and you’re rocking at this curry business.
I can’t talk about making a quick chicken curry without making a shout out to our go-to rice. With kids running under my feet as I cook most evenings, I’m not always in the mood to cook rice on the stovetop or by hauling out the Instant Pot (which doubles as a rice cooker).
I like that the rice can be made in just 2 minutes in the microwave and comes out tasting exactly the same as the rice I used to spend 20 minutes babysitting at the stove; it’s perfectly cooked through and seasoned.
So, I’ve joined with VeeTee Rice to give you a three-part blog series of my all-time favorite rice dishes! This quick chicken curry is the first, and I’ve got one recipe coming in August and another coming in October.
VeeTee has saved our weeknight dinner making on more than one occasion. So I’m thrilled to be able to bring you some recipes in the next few months that highlight some of our favorite VeeTee flavors!
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I’ve spoken to no less than 5 people in the last week who have never even heard of sheet pan meals. To which I whip out this incredibly easy chicken sheet pan dish, raise my arms to the heavens, and sing the praises of a dish that literally goes from cutting board to tabletop in like, 20 minutes. Tops.
All that to say if you’re not on the sheet pan meal train yet then choo-choo, mama. Because finding a simple chicken sheet pan meal – or any sheet pan meal, really- is gonna suddenly make your weeknight cooking so much easier.
The beauty of a sheet pan meal is threefold:
It has to be simple, or else it won’t cook right
The best sheet pan meals contain a veggie, a protein, and a sauce (that’s it!)
You have one pan to wash at the end of it all. And if you line your sheet pan with tin foil, you have no pans to wash at the end of it all.
Here’s me, after successfully cooking this Greek chicken sheet pan meal the other night, and discovering it only took 20 total minutes from start to finish:
It’s that easy.
Of course, you can’t just throw a bunch of ingredients on a sheet pan and hope for the best. There are a handful of rules that should be followed for maximum quality:
✅Make sure your ingredients are all cut or prepared in a way that makes them cook in the same amount of time.
Case in point: This Greek Chicken Sheet Pan Meal I’m highlighting in the recipe at the bottom of this post. I took one of those gargantuan chicken breasts and sliced it in half, so each piece was about the same size- this ensures even cooking.
Then I paired the chicken with eggplant, a veggie that roasts well but not super quickly. By chopping the eggplant into ½” slices, it ensured they were the right size to roast to a perfect texture alongside the chicken. Bigger, or thinner, or smaller slices would have cooked differently. So until you’re comfortable with cooking times of various ingredients, make sure you find recipes from people you trust and follow their recommendations.
✅ While the pan’s in the oven, make a quick side.
I like serving my sheet pan meals with something starchy on the side, like boiled potatoes, or cheesy grits. While the sheet pan is in the oven, I make the starch quickly on the stovetop.
Or I just, you know, don’t do any extra cooking and use the time to chillax with my family and start unwinding at the end of a long ass day. You totally have permission to do that as well, mama.
Kimchi Fried Rice is super easy to whip up on a weeknight for dinner, and it’s a great way to use up leftover ingredients hanging around in the fridge.
The spicy, umami flavor of kimchi tossed in fried rice elevates the dish and perks it up, while being good for your gut health at the same time!
And using VeeTee Rice is a super easy way to make fried rice, which is always best when made with slightly old, dried out rice. Since VeeTee is a parcooked, microwaveable rice, it’s cooked just enough and dry just enough to toast and caramelize the rice, making this dish a perfect “I’m in the mood for fried rice” option that you don’t have to think ahead for.
I’ll also confess that I have a major soft spot for kimchi, which is a Korean style of spicy pickle.
Koreans add kimchi to tons of different dishes, and it’s so good for you. If you’re thinking about hopping on the fermented foods bandwagon, kimchi is a great place to start.
Where we live in New York City, kimchi is really easy to find. You can even grab a jar in our local bodega/deli!
If you’re used to getting your fermented goodness from things like sauerkraut or kombucha but you haven’t given kimchi a try, I really recommend it. It’s a cool, pickle-y, spicy flavor that adds so much to any recipe. My favorite way is on the side of my scrambled eggs in the morning!
Remember the secret I just told you, about how the perfect fried rice, kimchi fried rice or otherwise, starts with slightly old and dried out rice?
It’s by losing its moisture that puts rice in its best position to be fried, so VeeTee’s pre-cooked Heat and Eat Single Flavor packages are a great pantry option to keep on hand for nights when you’re in the mood to whip up a batch of fried rice.
Something about chicken piccata feels so fancy to me, but surprise! This one-pan wonder only takes 20 minutes from start to finish.
I’ve got a few ways for you to cook this easy lemon chicken piccata, and all of them are simple and perfect for a weeknight dinner. Chicken piccata is also one of those wonder dishes that tastes better a day or so after it’s made, so this recipe is also a banging idea for make-ahead lunches and meals!
Traditional chicken piccata, a dish that originated in Italy, is made with chicken or veal that has been pounded thin and then cooked quickly in a simple sauce of lemon and butter.
Over the years, cooks began jazzing the lemon sauce up with the addition of capers, whose briny bite rounds out the flavor and takes the dish to the next level in flavor.
I like to prepare my chicken piccata one of two ways: with chicken (or veal, if I’m lucky) cut into bite sized pieces and then floured and cooked, or with thinly pounded chicken cutlets. Both quick quickly and taste great, although each bersion brings a different benefit to the dish.
My recipe for chicken piccata starts with flouring the chicken pieces and then quickly drying them in oil until they’ve browned.
If you choose to cook this dish using bite-sized pieces of chicken, it will take a few more minutes to cook since you’ll need to turn each little bite-sized piece individually – but you’ll maximize the texture of the chicken, since each piece will have 4 full sides of chewy, fried, lemony yumminess (and yes, ‘yumminess’ is a technical term 😉)
A quicker version calls for flouring strips of chicken that have been pounded thin with a mallet. This way won’t offer the full surface-area-chewiness that cooking with smaller pieces will, but the strips will cook slightly faster, since there’s only one flip to make as the chicken browns.
It’s your call – but either way, you’re the real winner here with this tasty, easy, one-pan weeknight recipe!
Whichever way you toss it (fry it?), it’s still a great recipe to keep in your repertoire.
Chicken piccata feels ‘fancy’ enough for dinner parties (I won’t tell anyone how easy it is if you don’t tell anyone!) and like I said, it makes for banging leftovers; that lemon sauce only deepens in flavor as it sits. It’s so good, I may or may not have been known to eat this baby cold and straight out of the fridge #guilty.
2 pounds boneless skinless chicken (thighs or breasts)
½ cup white flour
1-2 teaspoons salt
½ teaspoon ground pepper
4 tablespoons olive oil (divided)
2 cups uncooked orzo
2 cups fresh baby spinach
1/2 cup shredded parmesan
2-3 shallots (thinly sliced)
2 cloves garlic (minced)
1/2 cup chicken stock
¼ cup lemon juice plus 1 tablespoon zest
2 tablespoons capers
Cut chicken into bite-sized pieces. Alternatively, pound the chicken into thin cutlets.
In a large bowl, combine the flour with salt and pepper. Add the cut chicken pieces and toss to coat.
In a large saucepan over medium heat, heat 3 tablespoons olive oil until shimmering. Add the chicken pieces in an even layer and cook, turning once or twice until browned on both sides. Remove the chicken from the pan once browned, and set aside. Do not wipe the pan.
While the chicken is cooking, boil the orzo. Fill a medium pot with water halfway, then cover with a tight-fitting lid and bring to a boil. Add the orzo and cook, testing occasionally for doneness, about 5-8 minutes. The orzo is done when completely soft all the way through, but still retains a bit of chewy bite. Drain orzo and then return to the pot.
Remove the pot from heat and add in parmesan, then season with salt and pepper. Stir the orzo to thoroughly combine the parmesan, then add the fresh spinach. Toss the spinach with the cheesy orzo until spinach has softened and wilted, then set aside until service.
After the chicken has cooked and has been removed from the pan, add another tablespoon of olive oil over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until soft and beginning to brown, about 3-5 minutes.
Add the garlic to the pan and cook, 1-2 minutes, until cooked through and fragrant.
Add the chicken stock to the pan, deglazing the onions, and use a wooden spoon to scrape any brown bits from the bottom of the pan.
Add the lemon juice, zest, and capers, and stir to combine. Let the sauce come to a simmer, then add the chicken back to the pan.
Cook until the chicken is heated through and fully cooked, about 3-5 minutes, then serve with the orzo.
You can use chicken cut into bite-sized pieces, or chicken that has been pounded into thin cutlets – your call.
Instead of shallot, substitute one small white onion, thinly sliced
We’re keeping it simple again this week with another sheet pan recipe, this time with chimichurri slathered pork chops and roasted green beans!
I’m kind of obsessed with recipes that do double duty. If something can be repurposed or changed around, then it’s a total winner as far as I’m concerned! And that’s just what’s happening this week with this sheet pan recipe of chimichurri pork chops and roasted green beans.
I heart chimichurri sauce because it’s got a zingy, spicy, herby flavor and works so well on a million different ingredients.
Toss it with roasted carrots, marinade flank steak in it, brush it on chicken thighs on the grill. It’s versatile, flavorful, and you can make it as spicy as you wish.
Since we’re heading face first into fall, it’s time again to start busting out the trusty sheet pan recipes! They’re my go-to on busy nights; I still kind of can’t get over how easy they are. This chimichurri pork chop recipe is no different.
If you’ve got time, I recommend brining the pork chops for at least a few hours beforehand, overnight if possible.
I usually do a 2:1 water to salt ratio, and make sure to rinse the pork chops well afterward. Pork has a tendency to dry out, but brining keeps the chops moist and practically fool proof!
If you don’t have time to brine, however, no worries. Even if you leave the chops in the oven a bit longer than intended, the chimichurri sauce makes up for all kinds of ills!
I love serving these zingy chimichurri pork chops with green beans, since their fresh flavor holds up well to roasting, which brings out an innate nuttiness in the beans.
But again, the beauty of sheet pan dinners is their versatility.
If you can’t get your hands on green beans, lots of other veggies would work; diced potatoes, sliced zucchini, broccoli, cauliflower, even carrots, if they’re sliced thin enough to roast at the same time as the pork.
Because that’s the only trick with sheet pan dinners, isn’t it? Everything needs to roast alongside together and be done at the same time. Make sure your vegetables are in that kind of sweet spot size; not too thick and not too thin. Whatever side you choose needs to be done in the same amount of time as the pork.
(Although… if you have to remove one item beforehand and then finish cooking the rest, no one will die. The world will keep turning. You have my permission to experiment when you like).
Sheet Pan Chimichurri Pork Chops and Green Beans
1 cup chimichurri sauce (see recipe link in notes)
2 pounds boneless pork chops
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
1/2 pound trimmed green beans
Preheat the oven to 400*F. Line a rimmed sheet pan with aluminum foil or parchment paper. Spoon the chimichurri sauce evenly over the pork chops and arrange on one end of the sheet pan, leaving an inch or so space between each chop.
In a large bowl, toss the green beans with salt, pepper, and olive oil. Add the green beans to the sheet pan at the opposite end of the chops, spreading out as much as possible without touching the chops.
Place the pan in the oven and roast for 15-18 minutes, or until the green beans are cooked through and the chops register 165*F with a meat thermometer inserted at their thickest point.
Remove and allow to cool slightly before serving.
Click here for the chimichurri sauce recipe. Pork chops will cook up extra moist if they’ve had a chance to brine before cooking. At least 2 hours before cooking, mix together a ratio of 2 parts water or buttermilk to 1 part salt, stirring to dissolve the salt. Add the pork chops to the brine and store in a large ziplock bag or a bowl covered in plastic wrap. Let sit for up to overnight or at least 2 hours. Make sure to rinse the pork chops thoroughly after they are removed from the brine.
This fresh, herby, zingy sauce is kicked up with a dash of spicy heat. It makes a great marinade or dipping sauce for your items on the grill! When you’re removing the stems from the herbs, don’t worry about some stems left on; just remove what you can. I grasp the bundle by the leaves and use scissors to cut them stems below; anything above that is fine to be blended in the food processor. You don’t need a food processor to make this sauce, but it does make a smoother sauce much more easily than just chopping by hand. This sauce will last about 1 week if covered tightly and kept chilled in the fridge.
⅓ cup red wine vinegar
1 bundle fresh cilantro (, most of the stems removed and roughly chopped (about ½ cup))
½ bundle fresh parsley (, most of the stems removed and roughly chopped (about ¼ cup))
1 ounce fresh oregano (, most of the stems removed and roughly chopped (about 3 tablespoons))
2 shallots (, roughly chopped)
2 garlic cloves (, roughly chopped)
1 tablespoon red chili flakes
1 teaspoon salt
¾ cup extra-virgin olive oil
3- QT or larger food processor (, fitted with the S blade)
Add all ingredients except for the olive oil to the food processor.
Pulse 5 or 6 times, pausing in between to remove the lid and scrape the sides down, until all the ingredients are combined and starting to blend.
Add the olive oil in 2 or 3 batches, pulsing in between additions. Scrape down the sides as necessary.
To finish, blend on high until the sauce is smooth and blended.