Healthy Recipes | Thai Red Curry Chicken and Vegetables

This 30 MINUTE Thai Red Curry Chicken with Vegetables is wonderfully coconut creamy, bursting with layers of flavor, incredibly easy and all made in one pot!  Definitely a new favorite at our house and better than any restaurant!

This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. It’s warm, comforting, and perfect for cool days. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent.

This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. Recipe yields 4 servings.

Thai food is one of my favorite cuisines with its depth of layered flavors that create a savory symphony in every bite.    I’ve created several of my restaurant favorites into takeout fakeout versions from Chicken Pad Thai, Panang Curry, Coconut Curry Chicken, Yellow Curry, Tom Kha Gai.  and now this insanely delicious Thai Red Curry Chicken Recipe!!!   (update, this Red Curry Chicken Recipe made my Most Popular Recipes of 2017!  aka it’s a winner!)

Thai Red Curry Chicken and Vegetables

Prep Time 18 minutes

Cook Time 12 minutes

Servings 4 -6 servings

Ingredients:

• 1 tablespoon brown sugar
• 1 bay leaf
• 1 teaspoon dried basil
• 1/4 teaspoon salt more or less to taste
• 1/4 teaspoon pepper
• sriracha to taste/Asian chili sauce (optional)
• 1 tablespoon cornstarch
• 1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
• 2 tablespoons less sodium soy sauce
• 2 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 small zucchini, sliced
• 2 teaspoons freshly grated ginger
• 4 garlic cloves, minced
• 1 13.5 oz. can quality coconut milk (I like Chaokoh)
• 1 1/2 tablespoons olive oil or coconut oil
• 1 pound chicken breasts sliced into 1/4” slices then 2” pieces**
• 1/2 large onion, chopped
• 2 tablespoons red curry paste
• 1 red bell pepper, thinly sliced then chopped into 2” pieces
• 1 orange bell pepper thinly sliced then chopped into 2” pieces

Garnish:

• fresh basil
• fresh cilantro
• lime zest to taste
• fresh lime juice

Instructions:

1. Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
2. Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
3. Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water (I don’t do this). Discard bay leaf.
4. Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.

Recipe Notes:

• Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced. You can slice your chicken and red bell peppers in advance for even quicker meal prep.

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