Honest Mom and healthy recipe creator Amy is back again this month, this time to share her one-pan wonder of a recipe. Whether you’ve got kids at home or not, this is a dinner you will want to make ASAP. (And if you missed it, be sure to check out the fruit snacks Amy had everyone raving about last month!)
I am always looking for ways to make dinner prep a little easier—especially since the time right before dinner is also when I’m trying to spend some time with my daughter after she’s been at school and I’ve been at work all day. I plan out our meals, do as much make-ahead cooking as I can, and when possible, I do one-pan (or one-pot) dinners like this Thai-style curry.
This flavorful, yet mild curry is one of our favorites. With moist chicken, fluffy millet, and ample veggies, it’s a complete meal in one pan. The coconut milk, stock, and red curry paste add flavor without being too spicy for little ones, and you can add toppings to customize your own serving. Plus, once the ingredients are added, you are free to read books, sing songs, or have the all-important pre-dinner dance party with the kiddos while the food finishes cooking.
And don’t be intimidated by the millet. It has a similar texture to couscous when cooked and is one of the whole grains that we usually have in the house. It’s affordable at about $2-$3 per pound—which is less than most other whole grains—and it’s really versatile. You can use it in place of steel cut oats in a breakfast porridge, you can add it uncooked to cookies for a little crunch, and you can generally use anywhere you’d typically use brown rice.
Depending on my toddler’s mood, I either serve her portion in a bowl or separated out on a plate so she can see what’s what. On a recent weeknight, I paired this main dish with a clementine and Soft-Roasted Sesame Edamame. She loves chicken cooked this way and often demands (yes, we’re still working on table manners…) some of mine.
One-Pan Red Curry with Chicken and Millet
You can substitute green curry paste, which is a little milder than the red variety, if you (and your little ones) prefer.
Serves: 4 | Total Time: about 40 minutes
2 tablespoons canola oil or other neutral flavored oil
2 cups finely diced veggies such as cauliflower, carrot, bell pepper, and/or onion
Salt and pepper
1 pound chicken tenders
1 cup millet
1/2 cup chicken stock
1 14.5 ounce can light coconut milk
2 teaspoons red curry paste
1 tablespoon maple syrup
1 small garlic clove, grated
- Warm the oil over medium heat in a large skillet. Add vegetables, sprinkle with salt and pepper, and stir to coat. After about 2 minutes, add the chicken.
- Meanwhile, whisk together the chicken stock, coconut milk, curry paste, maple syrup, and garlic.
- After 2-3 minutes, turn over the chicken. Sprinkle the millet over the chicken and vegetables then pour in the liquid ingredients. Bring to a simmer, then cover, reduce the heat to low and cook for 30 minutes or until liquid is absorbed and the millet is tender. Remove from heat and let sit covered for 5 minutes. Serve with freshly squeezed lime juice, peanuts, and sriracha (for adults) as desired.
- Use quinoa or long grain brown rice instead of millet.
- Omit the chicken and extra-firm tofu instead.
- Substitute cubed breast meat or thighs in place of the tenders.
~Amy Palanjian, Yummy Toddler Food
Amy Palanjian is a writer, editor, recipe developer, and crafter for magazines, books, and websites. She’s also mama to a very energetic toddler who inspires her to share wholesome, yet realistic recipes and feeding tips with other parents of little ones at her site Yummy Toddler Food. For more inspiration, check out her website and Instagram.