3 Thai Dinners You Can Make With 1 Shopping List: Satay, Curry, and Veggie Bowl
Forget complicated recipes and mile-long shopping lists. We’re streamlining meal prep and cutting your grocery bill with healthy dinners designed with fresh produce and easy-to-find ingredients you can share across recipes each week. Shop this list to feed four for three nights, all for about $30. Read the recipes first to be sure you have the staples on hand.
- 5 limes
- 2 English cucumbers
- 3 red bell peppers
- 1 avocado
- 1 bunch cilantro
- 2 (5-oz.) pkg. baby kale
- 1 yellow onion
- 2 lb. sweet potatoes
- Unsalted roasted almonds
- 1 (13.5-oz.) can light coconut milk
- Thai red curry paste
- Unsalted almond butter
- Cotija cheese
- 13/4 lb. skinless, boneless chicken breasts
Dinner 1: Almond-Coconut Chicken Satay
Don’t worry about the extra coconut milk in the can; you’ll use it up in the next recipe. Wooden skewers can burn on a grill pan, so soak them for 10 to 20 minutes first. You can also use metal skewers (handle with an oven mitt or potholder).
View Recipe: Almond-Coconut Chicken Satay
Our Slow Cooker Thai Beef Curry delivers bold flavor and requires just 30 minutes of prep time:
Dinner 2: Thai Chicken and Vegetable Curry
Sweet potato, red bell pepper, and baby kale make this quick curry hearty and colorful. These vegetables make the meat almost secondary; just 12 ounces go far here. If you can’t find baby kale, use spinach or lacinato kale cut into 1-inch pieces.
View Recipe: Thai Chicken and Vegetable Curry
New Year. New Food. Healthy eating starts here, with the Cooking Light Diet.
Dinner 3: Zesty Kale and Sweet Potato Bowl
This loaded veggie bowl gets a touch of smoke from the spiced sweet potatoes. Chili powder and lime also give toasted almonds an addictive crust; make extra and enjoy as a snack. If you can’t find Cotija cheese, substitute feta.
View Recipe: Zesty Kale and Sweet Potato Bowl