Chicken and Roast Vegetables Thai Style

Last night I made Thai-style roast vegetables from a recipe in Mark Bittmans NYTimes Blog. I altered it a bit and added chicken. Here is my version!

1/4 cup peanut oil
1 medium-to-large eggplant, diced
1 cup frozen red/yellow pepper strips or 1 red pepper, cored, stemmed and cut into strips
1 cup peas (I used frozen)
1 cup chopped fresh green beans
4 peeled shallots or 1 onion, quartered
8 to 12 cloves garlic, peeled
Salt and freshly ground black pepper
2 medium or 1 large tomatoe, cut into eighths
1/4 cup green, yellow or red curry paste, or 1 tablespoon chili paste,  or cayenne to taste
1 cup coconut milk
1/2 cup crunchy peanut butter
1 tablespoon soy sauce
Chopped fresh cilantro, mint and/or Thai basil leaves for garnish
2 large chicken breasts cut into pieces
1 tablespoon chopped ginger


1. Heat oven to 450 degrees. Place all vegetables except tomatoes into a large mixing bowl and add all but a tablespoon of oil, salt and pepper. Pour into a deep ovenproof skillet or casserole. Put pan in oven and roast, stirring once or twice, for 30 minutes. Add tomatoes, stir, and continue to roast until vegetables are tender and beginning to brown, about 45 minutes to an hour total.

2. Put remaining oil in a small saucepan over medium heat. Add ginger and curry paste and stir. Salt and pepper the chicken pieces and cook for a few minutes until chicken is no longer pink on the inside. Remove chicken from the pan with a fork leaving drippings. Whisk in coconut milk, peanut butter and soy sauce and bring to a simmer. Add chicken back in, stir and keep warm.

3. When vegetables are done, stir in coconut milk mixture. Taste and adjust seasoning, adding more soy sauce or curry paste if necessary. Garnish with herbs and serve hot or warm.


I used cayenne and creamy peanut butter and no herbs as I forgot to add the cilantro. I also made extra sauce as a can of coconut milk is closer to 2 cups and I wouldnt know what to do with the other half of the can. Dont forget to stir up the coconut milk as it does separate. Next time I make it I will use a quartered onion instead of frozen diced onions though they did turn out fine. I also added some chopped garlic from a jar to the vegetables and the chicken becuase you really cant have too much garlic anyway.


Tonight I will put the left overs on top of some basmati or jasmine rice !