Thai Red Curry Chicken with Avocado Foam


Where do find your inspiration?

This past couple of weeks I have been bogged down with day to day living. I was not inspired to try new recipes, or to really cook for that matter.

So this weekend I packed my bag and headed off to see my sister, Cate, and brother in law, Chuck. They are both wonderful cooks and wine enthusiasts. My kind of people.

Since they live in the heart of Ontario’s Niagara wine region, visiting their beautiful home is like going to a resort. Weekends are filled with lunches out, wine tastings, and beautiful scenery. I also enjoy checking out the latest music playlists that Chuck has compiled from iTunes.

After an afternoon of visiting a local winery, we decided to crack open a great bottle of wine, turn on some music, and watch Chuck cook his famous Thai Red Curry Chicken.

Instant inspiration!

I am so happy that I took the time to connect with loved ones and let the rest of the world go past, while finding my inspiration.


Thai Red Curry Chicken with Avocado


2 tsp. coconut oil
1 pound boneless, skinless chicken breasts sliced into bite-size pieces
1 tbsp. Thai red curry paste
1 cup zucchini, sliced
1 red bell pepper sliced into strips
½ medium onion, cut into chunks
1 cup mushrooms
1 can full fat coconut milk
1 avocado, peeled
½ jalapeno pepper, seeded and finely minced
⅓ cup of lime juice
4 tbsp. of water
salt to taste
2 tbsp. fresh cilantro, loosely chopped


Heat the coconut oil at medium heat and brown the chicken. Add in the vegetables and cook until chicken is done and vegetables are slightly cooked but still firm.
Add the coconut milk and red curry paste, stir and simmer for five minutes.


In a blender or food processor combine the avocado, jalapeno pepper, water and lime juice. Add water as necessary to thin. Add salt to taste. Mixture will become foamy.

Serve the Thai Red Curry Chicken over rice with a dollop of avocado mousse on top sprinkled with fresh cilantro.


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