Let’s talk about ugly meals.
Why must they always be the best dishes? Think about crockpot meals, certain soups, mushroom cream sauces, beef stew, fudge, and anything curry-related. Those humble, messy-looking dishes often end up tasting incredible.
Take Thai curry, for example. I’ve found it nearly impossible to photograph these dishes without them looking like a pile of slop — but I promise you, they taste amazing. Despite their less-than-glamorous appearance, they belong in the regular weeknight rotation at our house.
We already covered my obsession with pomegranates, so I won’t repeat it here. Instead: this curry started a while back with a red chicken curry, then a chickpea curry, and now this version combines curry with bright pomegranate arils for a pop of color and flavor. Is pomegranate magenta, fuchsia, or just red? For me, it’s a hot pink jewel that makes the dish sing.
Even though Thai food ranks near the top of my favorite cuisines — neck-and-neck with Mexican/Tex-Mex — I rarely order curry in restaurants. I always end up choosing pad Thai. It’s predictable, comforting, and I love the spicy noodles and crunchy peanuts so much that I often can’t resist ordering it. But at home, I’m happy to experiment with curries, and this pomegranate curry has become a fast favorite.
This curry is simple and quick — about 30 minutes from start to finish. Serve it over coconut-pomegranate rice for a complete meal. It’s great fresh, and often even better the next day for lunch (or, yes, breakfast — I have no shame).
Thai Curry Pomegranate Chicken
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Ingredients
- 2 boneless, skinless chicken breasts, cut into pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons coconut oil
- 2 leeks, trimmed and sliced
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste
- 1/2 cup snow peas, cut in half
- 1/2 cup pomegranate juice
- 1 (14-ounce) can coconut milk
- 1 lime, juiced and zest grated
- 1/3 cup pomegranate arils
- 2 tablespoons chopped fresh cilantro
coconut rice
- 1 1/2 cups jasmine rice
- 1 1/2 cups light canned coconut milk
- 1/2 cup coconut water
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
- 1/3 cup pomegranate arils
Instructions
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Sprinkle chicken with salt and pepper. Heat a large skillet or pot over medium heat and add coconut oil. Add the chicken and cook until browned and cooked through, about 6 to 8 minutes. Remove the chicken and set aside. If needed, add a bit more coconut oil.
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Add the leeks to the skillet and cook until softened. Stir in the garlic, ginger, and curry paste. Add the snow peas and chicken, stirring well, and cook for 5 minutes. Increase heat to medium-high and pour in the pomegranate juice, scraping any browned bits from the bottom of the skillet. Cook 1 to 2 minutes, then stir in the coconut milk and bring to a boil. Reduce to a simmer, add the lime juice and zest, and cook for 10 minutes. Taste and adjust seasoning as needed. Garnish with cilantro and pomegranate arils before serving.
coconut rice
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Heat a saucepan over medium-high heat and combine rice, coconut milk, coconut water, and salt. Stir and bring to a boil. Reduce heat to low, cover, and cook 15–18 minutes or until liquid is absorbed. Fluff with a fork and stir in coconut oil. Before serving, fold in the pomegranate arils. Adjust times and liquid according to the rice brand you use.
Notes
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I appreciate you so much!
Ugly meals for the win.