easy weeknight recipe

Bright, fresh flavors meet cozy comfort food in this Thai Green Curry with Gingery Chicken &amp; Veggies! Garlicky &amp; gingery chicken thighs simmer with bell peppers &amp; onions in a creamy coconut green curry sauce. Serve it up with roasted sweet potatoes, broccoli, &amp; fluffy rice in 45 minutes or less! 

Thai Green Curry with Gingery Chicken &amp; Vegetables

chicken

garlic,

head broccoli, cut into bite-sized florets

sweet potato, diced into ½-inch cubes

yellow onion, thinly sliced

large bell pepper, deseeded & thinly sliced

coconut oil, divided

Thai-style green curry paste

light coconut milk

coconut milk

baby spinach

large, juicy limes, juiced

salt black pepper, to season

rice

Preheat the oven

to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.

Prep the chicken

Add the chicken, garlic, and ginger to a bowl, seasoning with 1 teaspoon kosher salt. Stir to evenly coat the chicken in the garlic &amp; ginger. Set aside.

Roast the broccoli &amp; sweet potato

Place the broccoli florets &amp; diced sweet potato on the prepared baking sheet. Drizzle 1 tablespoon of the coconut oil over top &amp; season with ½ teaspoon kosher salt. Toss to coat, then arrange the veggies in a single, uniform layer across the baking sheet. Once the oven is preheated, roast the veggies for 20-25 minutes, shaking the baking sheet halfway through, until the veggies are crisp around the edges &amp; fork-tender. Remove from the oven &amp; set aside.

Cook the aromatic veggies

Add 1 tablespoon of the coconut oil to a deep skillet or Dutch oven over medium-high heat. Once hot, add in the thinly sliced onion &amp; bell pepper, seasoning with a pinch of kosher salt. Cook, stirring frequently, until tender-crisp, 3-4 minutes. Transfer the veggies to a plate &amp; set aside.

Cook the chicken

If needed, add the remaining tablespoon of coconut oil to the skillet or Dutch oven used to cook the aromatic veggies. Once hot, add in the prepared chicken. Cook 4-5 minutes per side, until browned around the edges &amp; nearly cooked through.

Build &amp; simmer the green curry

Add the curry paste to the skillet, stirring to coat the chicken. Cook 2-3 minutes, allowing the curry paste to brown slightly. Add in the coconut cream &amp; coconut milk. Simmer for about 10 minutes, until the broccoli &amp; sweet potato finish roasting. Just before serving, stir in the spinach &amp; the cooked onion &amp; bell pepper from Step 4. Once the spinach is wilted, stir in the lime juice. Remove from the heat.

Serve

Serve the green curry &amp; roasted veggies over rice (or quinoa or cauliflower rice). Finish with fresh cilantro, Thai basil, and extra freshly squeezed lime juice as desired. Enjoy.

My Word Jess!!! These are incredible. Easy and so much flavor. Whole family ate it and my spicy loving spouse didnt even want to add hot peppers because he loved the flavor. Make this ASAP.

Sooo tasty ! Inexpensive to make, really quick, delicious and filling. It’s a winner !

This delicious turkey smash burgers recipe is the best I&#039;ve ever tasted. Turkey patties are smashed onto a hot cast iron skillet to produce a caramelized exterior that&#039;s crisp, savory, and delicious. Serve on a toasted bun with your favorite toppings and condiments!

The Best Turkey Smash Burgers

neutral oil

turkey

Worcestershire sauce

onion

salt

black pepper

hamburger buns

American cheese

lettuce

tomato

ketchup

mustard

mayonnaise

Preheat a cast iron skillet over medium-high heat.

Grate half of a medium onion using the smallest holes of a box grater.

Measure two tablespoons of the grated onion, leaving behind any liquid.

Add the ground turkey, Worcestershire sauce, grated onion, salt and pepper to a bowl.

Mix the burger mixture well, trying not to overwork the turkey meat.

Divide the turkey into four equally portioned balls.

Heat a cast iron skillet over medium-high to high heat. Add a bit of oil and add the burgers. As soon as they hit the pan, smash the burgers flat using the back of a spatula.

Cook for about 4 minutes per side. Flip the burgers halfway through.

Meanwhile, toast the buns.

If adding cheese, add it the last two minutes of cooking.

Remove the finished burgers from the pan, measuring with a meat thermometer to ensure they have reached an internal temperature of 165 degrees Fahrenheit.

Build your burgers, adding your preferred toppings and condiments. Serve right away.

This Instant Pot Navy Bean Soup recipe combines warming broth, rich, salty bacon, hearty navy beans, celery, carrot, and fresh herbs for an easy, delicious dinner everyone will love that&#039;s ready in under an hour!

Instant Pot Navy Bean Soup

olive oil (extra virgin)

carrots (medium)

celery

garlic

beans beans

chicken broth (or vegetable broth)

rosemary

thyme

kosher salt (to taste)

black pepper (to taste)

bacon (or 2 cups cooked, diced ham)

red wine vinegar

red pepper flake

parsley (or basil, to garnish)

parmesan cheese (to garnish)

Chop the carrot, celery, and onion. Finely chop the garlic. Slice the bacon.

Set the Instant Pot to the sauté function. Let heat for a minute or two. Add the olive oil and the bacon or ham (if using).

Cook for about 2 to 5 minutes, until most of the fat has rendered.

Add the carrots, onion, and celery. Cook for 2 to 3 minutes, until the onion is softened.

Add the garlic and cook until fragrant, 30 seconds to 1 minute.

Add the beans, broth, and dry seasonings - rosemary and thyme, salt, pepper, chili flake (if using).

Secure the lid. Set the Instant Pot to high pressure for 35 minutes.

Once the soup has finished cooking, manually release the pressure. Carefully remove the lid, stir in the red wine vinegar, and serve with fresh herbs like parsley or basil and a sprinkling of freshly grated parmesan.

This Chicken and Cabbage soup is a savory combination of chicken thighs, potatoes, vegetables, ginger, garlic, and spices. With just a dash of champagne vinegar, this recipe is lively, filling, and extremely delicious!

Chicken and Cabbage Soup with Ginger

garlic (finely chopped)

ginger

carrots (medium, chopped)

celery (chopped)

baby yellow potatoes (quartered)

head green cabbage (medium,

chicken thighs (boneless, skinless)

chicken stock

cumin

rosemary (dried)

champagne vinegar

herbs (like parsley, dill, or basil, optional)

Place a large pot over medium-low heat. Add the olive oil, carrots, celery, garlic, and ginger, and sweat for a few minutes, until softened.

Add the potatoes, cabbage, rosemary, cumin, salt, pepper, and broth to the pot. Bring up to a boil and down to medium-high heat. Cook for five minutes.

Add the chicken and cook for 8 to 10 minutes, until cooked through.

Shred the chicken using two forks, then return to the pot.

Cook for a few more minutes to let the flavors combine. Stir in the vinegar, taste for seasoning, and serve with fresh herbs, if using.

Top 4 easy weeknight recipe recipes from across the web

The most viewed easy weeknight recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Thai Green Curry with Gingery Chick...

The Best Turkey Smash Burgers

Instant Pot Navy Bean Soup

Chicken and Cabbage Soup with Ginge...

Top 4 easy weeknight recipe recipes from across the web

The most viewed easy weeknight recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Green Curry with Gingery Chick...

The Best Turkey Smash Burgers

Instant Pot Navy Bean Soup

Chicken and Cabbage Soup with Ginge...

The most viewed easy weeknight recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine