If you’re looking for a quick, delicious dinner that brings the vibrant flavors of Thailand to your kitchen, then Thai Red Curry Chicken & Vegetables is the perfect choice. This dish is not only simple to prepare but also incredibly customizable, allowing you to use whatever vegetables you have on hand. It’s ideal for busy weeknights or when you want to impress guests with minimal effort.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 430
Protein: 30g
Carbohydrates: 25g
Fat: 28g
Fiber: 3g
Sugar: 4g
Sodium: 600mg
Why Make Thai Red Curry Chicken & Vegetables
This dish is not only a delightful explosion of flavors, but it also packs a nutritional punch. The combination of lean chicken and fresh vegetables makes it a wholesome option that satisfies the palate while providing essential nutrients. Plus, the creamy coconut milk brings a richness that complements the spices perfectly. With so many variations possible, you can make this dish your own, catering to personal taste preferences or dietary needs.
How to Make Thai Red Curry Chicken & Vegetables Step by Step
Ingredients
- 1 pound chicken breast, thinly sliced
- 3 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 bell peppers (1 red, 1 yellow), sliced
- 1 large carrot, thinly sliced
- 1 medium zucchini, chopped
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- ¼ cup fresh basil or Thai basil, torn
- 1 tablespoon oil (coconut or vegetable)
Directions
Heat a large skillet or wok over medium heat. Add oil, then sauté garlic, ginger, and curry paste for 2 minutes. Stir in coconut milk and mix well with the paste. Add chicken and simmer for 5–6 minutes until nearly cooked through. Add bell peppers, carrots, zucchini, and onion. Stir in fish sauce and brown sugar. Simmer for another 7–10 minutes until vegetables are tender. Turn off heat, stir in lime juice and basil. Serve over steamed jasmine rice and garnish as desired.
How to Serve Thai Red Curry Chicken & Vegetables
To enjoy this dish fully, serve it over a fluffy bed of jasmine rice. You could also pair it with a refreshing cucumber salad or spring rolls for a complete meal. Adding a drizzle of sweet chili sauce can elevate the flavors even more.
How to Store Thai Red Curry Chicken & Vegetables
If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave until warmed through. You can freeze this dish for up to three months; simply thaw in the fridge before reheating.
Expert Tips for Cooking Thai Red Curry Chicken & Vegetables
- Adjust the heat level by adding more or less curry paste.
- For an extra layer of flavor, add a splash of lime when serving.
- Feel free to substitute different proteins like shrimp or tofu.
- Include seasonal vegetables for variety and freshness.
- Make sure to use full-fat coconut milk for creaminess.
Delicious Variations of Thai Red Curry Chicken & Vegetables
- Spicy: Incorporate sliced Thai chilies or a dash of sriracha for more heat.
- Herbed: Mix in some fresh cilantro or mint for an aromatic twist.
- Vegetarian: Replace chicken with chickpeas or a medley of your favorite vegetables.
Try Thai Red Curry Chicken & Vegetables today, and you’ll discover a dish that’s bursting with flavor, easy to make, and incredibly versatile. Whether it’s a family dinner or a gathering with friends, this recipe will be a favorite at your table. Enjoy every bite!
Thai Red Curry Chicken & Vegetables
Ingredients
Main Ingredients
- 1 pound chicken breast, thinly sliced
- 3 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk Use full-fat for creaminess
- 2 pieces bell peppers (1 red, 1 yellow), sliced
- 1 large carrot, thinly sliced
- 1 medium zucchini, chopped
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 piece Juice of 1 lime
- ¼ cup fresh basil or Thai basil, torn
- 1 tablespoon oil (coconut or vegetable)
Instructions
Cooking Instructions
- Heat a large skillet or wok over medium heat. Add oil, then sauté garlic, ginger, and curry paste for 2 minutes.
- Stir in coconut milk and mix well with the paste.
- Add chicken and simmer for 5–6 minutes until nearly cooked through.
- Add bell peppers, carrots, zucchini, and onion.
- Stir in fish sauce and brown sugar.
- Simmer for another 7–10 minutes until vegetables are tender.
- Turn off heat, stir in lime juice and basil.
- Serve over steamed jasmine rice and garnish as desired.
