Thai Red Curry Chicken & Vegetables

Name: Thai Red Curry Chicken & Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb chicken breast, sliced; 2 cups mixed vegetables (bell peppers, carrots, broccoli); 1 can (14 oz) coconut milk; 3 tablespoons red curry paste; 2 tablespoons vegetable oil; 1 tablespoon fish sauce; 1 tablespoon brown sugar; Fresh basil leaves for garnish; Cooked rice for serving

If you’re searching for a dish that encapsulates warmth, flavor, and comfort, look no further than Thai Red Curry Chicken & Vegetables. This delightful recipe brings together tender chicken, vibrant vegetables, and a luscious, coconut-based sauce infused with aromatic spices. It’s like a warm hug on a plate that transports you straight to the colorful streets of Thailand, all from the comfort of your kitchen.

Imagine the aroma wafting through your home as the chicken sizzles in the skillet, melding with the fragrant red curry paste. The vibrant colors of bell peppers and carrots create a visual feast, while the creamy coconut milk brings a smooth texture that perfectly complements the spices. One bite of this dish is sure to tantalize your taste buds, filling your mouth with a blend of savory, sweet, and spicy flavors. This recipe is perfect for cozy weeknight dinners or a family gathering where you want to impress without spending hours in the kitchen.

Jump to Recipe Card

Recipe Information

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 450
Protein: 28g
Carbohydrates: 30g
Fat: 25g
Fiber: 4g

Why Make This Recipe

Thai Red Curry Chicken & Vegetables is not only delicious but also incredibly versatile. The combination of tender chicken and nutritious vegetables makes it a balanced meal. The ease of preparation ensures that even beginner cooks can whip it up without a hitch, while the rich aroma and vibrant flavors make it a family favorite. Perfect for weeknights or special occasions, it’s guaranteed to leave everyone asking for seconds!

How to Make Thai Red Curry Chicken & Vegetables

Ingredients:

1 lb chicken breast, sliced
2 cups mixed vegetables (bell peppers, carrots, broccoli)
1 can (14 oz) coconut milk
3 tablespoons red curry paste
2 tablespoons vegetable oil
1 tablespoon fish sauce
1 tablespoon brown sugar
Fresh basil leaves for garnish
Cooked rice for serving

Optional ingredients and substitutions:

Vegetables: You can also use snap peas, spinach, or zucchini.
Protein: Substitute chicken with tofu or shrimp for a vegetarian or seafood version.
Spice Level: Add more red curry paste or some chopped chilies for extra heat.

Step-by-Step Instructions:

In a large skillet, heat the vegetable oil over medium heat.
Add the sliced chicken and cook until no longer pink.
Stir in the red curry paste and cook for 1-2 minutes until fragrant, allowing the spices to bloom.
Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
Add the mixed vegetables and simmer for about 10 minutes, or until the vegetables are tender and the sauce has thickened slightly.
Serve hot over cooked rice and garnish with fresh basil leaves.

Baking/Cooking Tips:

Don’t Overmix: Once the coconut milk is added, avoid vigorous stirring to prevent it from separating.
Testing Doneness: Ensure the chicken pieces are cooked through by checking that they are no longer pink in the center.

How to Serve

This dish is best served over a bed of fluffy cooked rice—white, brown, or jasmine rice works perfectly. A squeeze of lemon or lime adds a refreshing zing that complements the richness of the curry. You can also enjoy it with warm naan bread for dipping.

How to Store

Room Temperature: Best eaten fresh; do not let it sit out for more than 2 hours.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: For long-term storage, freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Expert Tips

Best Chicken Cuts: While chicken breast works well, using thighs adds extra flavor and moisture.
Dominant Flavors: Adjust the amount of red curry paste based on your spice tolerance. Remember, the flavors deepen as the curry simmers.

Delicious Variations

Vegetarian Version: Replace chicken with firm tofu and use vegetable broth instead of fish sauce.
Noodle Addition: Serve over rice noodles for a twist on traditional curry.

Frequently Asked Questions

Can I use other proteins?
Absolutely! Feel free to swap chicken for shrimp, beef, or tofu according to your preference.

What can I do with the leftovers?
Leftovers make excellent lunch options! Enjoy them cold on a salad or reheated with additional rice.

Can I use frozen ingredients?
Yes, frozen vegetables can be a convenient option, just add them directly to the skillet and simmer until softened.

Conclusion

Thai Red Curry Chicken & Vegetables is a delightful recipe bursting with flavor and easy to make. It’s ideal for weeknight dinners or entertaining guests, and it’s sure to become a go-to dish in your home. We encourage you to try this recipe and let us know your thoughts. Share your version, and savor the comforting taste of Thailand right in your kitchen!