Ingredients
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Chicken and Vegetables
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12 oz skinless Chicken Breastcut in square portions
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12 oz Frozen Vegetablesfor stir-fry
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Thai Curry Sauce
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1 tablespoon Vegetable Oil
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1 tablespoon Ground Ginger
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1/2 tablespoon Garlicminced
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1 tablespoon Lemon Grassminced
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1 tablespoon Thai Green Curry Paste
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1/2 cup light Coconut Milk
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1 teaspoon Honey
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1 teaspoon Soy Sauce
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1 teaspoon Fish Sauce
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1 tablespoon Cornstarch
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2/3 cup Chicken Broth
Steps for Thai Chicken Curry & Vegetables
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1
Done
10 Minutes
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Cook the frozen vegetablesThaw frozen vegetables in the microwave (or place the entire bag in a bowl of hot water for about 10 minutes). Set aside until step 6. If the instructions from the package are different, follow them. |
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2
Done
4 Minutes
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Prepare the SauceFor sauce, heat oil in a small saucepan on medium heat. Add ginger, garlic, scallions, and lemongrass, and cook gently until tender, but not brown, about 2–3 minutes. |
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3
Done
6 Minutes
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Add to the saucepan some...Add curry paste, and cook for an additional 2–3 minutes. Add coconut milk, honey, soy sauce, and fish sauce, and bring to a boil over high heat. |
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4
Done
3 Minute
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Mix cornstarch with chicken brothIn a bowl, mix cornstarch with chicken broth. Add mixture to the saucepan, and return to a boil while stirring constantly. |
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5
Done
8 Minutes
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Add the chicken breastLower heat to a simmer, and add chicken breast. Simmer gently for 5–8 minutes. |
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6
Done
4 Minutes
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Add the cooked VegetablesAdd thawed vegetables, and continue to cook gently with the lid on until the vegetables are heated through, an additional 2–3 minutes. |
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7
Done
3 Minutes
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FinishedWhen finished, let it cool for 2-3 minutes before serving. Enjoy! |
Additional Info for Thai Chicken Curry & Vegetables
The Thai chicken curry is one of the best spicey meals, one you’ll love if you like “hot” food types. Chicken meat is best for this Thai recipe, but you can also add any other poultry or pork. And for those with vegetarian or vegan lifestyles, this recipe can also be adjusted to sue tofu.
Content on this page…
About the recipe for Thai chicken curry
It’s one of those special recipes we all want and need: healthy, one-pan dinner, simple to prepare, and yet so outrageously tasty. Ready in about 45 minutes, this recipe for Thai coconut curry can be prepared fast enough for a weeknight with limited time.
Thai chicken curry refers to dishes in Thai cuisine that are made with various types of curry paste. This dish is made from curry paste, water, chicken, vegetables, and herbs. Even if you aren’t following a low-carb diet, this keto-friendly Thai chicken curry will quickly become a family favorite.
The recipe features chunks of tender chicken “swimming” in a ginger-garlic flavored sauce of coconut milk, curry powder, and lime juice. It’s an easy preparation, too. Just saute the chicken and veggies and add the sauce mixture. That’s all there is to it!
I used chicken breasts in the recipe, but chicken thighs would work as well. Chicken thighs offer more flavor than chicken breasts but are a bit higher in fat. Either way, the dish will be delicious.
I try making Thai chicken curry as healthy as possible by limiting fat and using nutritious ingredients. Let’s see how they can be beneficial for your health.
Turmeric is one of the key ingredients in a curry powder mix. This spice flavors the curry with a warm peppery taste alongside a subtle hint of an earthy, mustardy aroma. Turmeric also has a constituent called curcumin, which gives curry its signature: vibrant yellow color. It is curcumin that blesses turmeric with the power to fight inflammation and prevent heart diseases.
What’s curry without a little ginger? It’s one of the most flavorful spices in the world. This sweet, mildly hot spice is what helps give curry its warmth and comforting aroma. Like turmeric, ginger also has medicinal benefits such as decreasing blood sugars and lowering lipid levels, thus reducing the risk of heart diseases.
With all these amazing ingredients, this simple Thai chicken curry may be the best healthy comfort food you’ve ever prepared.
What is the difference between red and green Thai curry?
Whether to order red or green Thai curry at a restaurant, is a topic of some confusion. Which one should you order? Do you know the difference between the two variants of the popular Asian curry? Here’s how you can decide which one is more appropriate for your taste.
Red Thai curry
Red Thai curry is made of 20 red chilies that give it a beautiful red color. It is cooked with dried red chili that is soaked to remove the harshness and heat from it. Soaking the chilies also lends an excellent flavor to the dish. Thai red curry is very soupy as the chili paste is mixed with coconut milk or water.
Green Thai curry
Green Thai curry is more or less similar to red varieties, except that it gets its signature color from the green chilies. Thai green curries also have basil, coriander, and lime leaf added to them, to enhance the flavor, green tinge, and also it is spicier than red curry.
Can I freeze or refrigerate it?
This chicken curry freezes or refrigerates really well. Defrost it 2 hours ahead, pick up some pita/naan bread or quick-cooking Thai rice noodles, and a homemade dinner will await you on a busy night. You can freeze this dish for up to 5 months, or refrigerate it for 5-8 days.
