Best 2 Thai Red Curry Chicken Vegetables Recipes

Thai red curry chicken vegetables is a flavorful and aromatic dish that blends the vibrant flavors of Thai cuisine with the tender texture of chicken and the crispness of colorful vegetables. Immerse yourself in a culinary journey as we explore the depths of flavor that this dish has to offer. With its exquisite balance of sweet, sour, and spicy notes, Thai red curry chicken vegetables is sure to tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

THAI RED CURRY CHICKEN & VEGETABLES

Thai Red Curry Chicken & Vegetables image

The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

Steps:

Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges

THAI RED CURRY SOUP WITH CHICKEN AND VEGETABLES

Thai Red Curry Soup with Chicken and Vegetables image

Categories Soup/Stew Chicken Coconut Basil Curry Eggplant Green Bean Simmer Boil Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons corn oil
1 tablespoon Thai red curry paste
12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 ounces green beans, cut into 1-inch lengths
2 small Japanese eggplants, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup chopped fresh basil

Steps:

Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

Tips:

For authentic Thai flavors, use fresh ingredients like lemongrass, galangal, and kaffir lime leaves. If you can't find them in your local grocery store, you can buy them online or at Asian grocery stores.
If you don't have red curry paste, you can make your own using a food processor or blender. Just combine the ingredients listed in the recipe and blend until smooth.
Use full-fat coconut milk for a richer, creamier curry. If you're looking for a lighter version, you can use light coconut milk or even almond milk.
Add vegetables that can withstand the heat of the curry, such as bell peppers, carrots, and potatoes. You can also add tofu or tempeh for a vegetarian protein option.
Serve Thai red curry with jasmine rice or rice noodles. You can also garnish it with chopped cilantro, basil, or mint.

Conclusion:

Thai red curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its vibrant flavors and healthy ingredients, it's a great way to enjoy a taste of Thailand at home. So next time you're looking for a new recipe to try, give Thai red curry a try. You won't be disappointed!