Thai Chicken and Vegetable Curry

Take Your Taste Buds on a Trip and Try Thai!

Bring bold, fresh flavor to your kitchen with our Thai Chicken & Vegetable Curry!

Tender chicken, colorful veggies, and a creamy coconut curry sauce come together for a meal that’s both comforting and vibrant.

Packed with nutrients from fresh vegetables, lean protein, and aromatic ingredients like turmeric, ginger, and curry paste, it’s a delicious way to fuel your body and your cravings for something new and exciting.

Quick, flavorful, and better than takeout—dinner just got a passport!

Thai Chicken and Vegetable Curry

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Servings

8 servings

Servings 8 servings

Thai Chicken and Vegetable Curry Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Servings 8 servings Servings 8 servings

Ingredients

• 1 Tablespoon olive oil
• 1 medium onion sliced
• 1 medium red bell pepper sliced
• 1/2 cup sugar snap peas
• 1/2 cup sliced shiitake, bella, or brown mushrooms
• 1/4 tsp salt
• 32 ounces boneless, skinless chicken breasts cut into 1-inch pieces
• 2 teaspoons turmeric
• 2 teaspoons curry powder
• 1 Tablespoons Thai red curry paste
• 4 medium plum tomatoes chopped
• 13.5 ounce can unsweetened lite coconut milk
• 1 can of water measured with can of coconut milk
• 1 Tablespoon fish sauce
• 2 teaspoons brown sugar
• 1/2 cup cilantro roughly chopped
• 5 ounces spinach

Servings: servings

Units:MetricUS Imperial

Instructions

1. In a large sauté pan over high heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt and immediately turn the heat to medium. Stir every so often and cook until the onions until they are softened and beginning to brown at the edges (about 5 minutes).
2. Place the chicken in a large bowl and season with salt.
3. Add the curry powder, turmeric, and Thai red curry paste to the onions and stir until onions are coated  in the spices (about 1 minute). Add the chicken pieces to the pan, stirring frequently to prevent sticking and encourage stir-frying. Cook thoroughly (about 5-7 minutes) until chicken is cooked through and temps at 165 degrees Fahrenheit. Use tongs to remove chicken and transfer to a plate.
4. Add the bell pepper, sugar snap peas, and mushroom into the pan and sauté (about 5-6 minutes).
5. Add the tomatoes and stir until they just begin to soften (about 1 minute). Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce and brown sugar and bring to a simmer.
6. Add the chicken pieces back into the pan and stir to coat evenly. Add chopped cilantro and spinach into the pan and stir to combine all ingredients.
7. Spoon rice into bowls (if serving over rice). Top with chicken and sauce, and serve immediately. Enjoy!

Recipe Notes