Thai Red Curry Chicken & Vegetables Recipe
Thai Red Curry Chicken & Vegetables Recipe photo by Taste of Home
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Thai Red Curry Chicken & Vegetables Recipe

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The key to this curry chicken is getting complex flavors without a heavy feel. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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
  • 3 cups hot cooked brown rice
  • 1 package (16 ounces) frozen stir-fry vegetable blend

Nutritional Facts

1 cup chicken with 3/4 cup rice and 3/4 cup vegetables: 511 calories, 14g fat (6g saturated fat), 94mg cholesterol, 606mg sodium, 51g carbohydrate (6g sugars, 5g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 3 starch, 1 vegetable, 1 fat.


  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Thai Red Curry Chicken & Vegetables in Taste of Home April/May 2016, p25

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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cast_iron_king User ID: 1236761 252680
Reviewed Aug. 14, 2016

"Very nice, quick way to serve up curry in a hurry. I used powdered red curry instead of paste, and I like my curry to have a bit of a bite, so I probably doubled what would have been called for in curry paste and thickened the mixture slightly with a couple teaspoons cornstarch. Using the frozen vegetables was a great way to get from stove to table in 30 minutes."

NH-rescue User ID: 4255840 249376
Reviewed Jun. 13, 2016

"We didn't have curry paste, so we used curry powder to taste. Also, since I was already using the stovetop for the rice and vegetables, i cooked the chicken on the stovetop, too. I added the curry and coconut milk when the chicken was nearly done. Nice change of pace chicken dish."

ambersut User ID: 7703617 247621
Reviewed Apr. 28, 2016

"Needs more curry paste for sure; my husband and I added about a teaspoon extra each to our plates and mixed it into our serving after the fact, and it helped a ton. I think next time I'll brown the chicken in a skillet and add the sauce after the chicken is cooked, probably add the veggies in with everything else (similar to a stir fry) and use the entire jar of the curry paste in the sauce."

MrsClayA User ID: 6278125 247139
Reviewed Apr. 15, 2016

"Flavorful but quite bland needs OOMPH. Took twice as long to cook in the oven. Next time I will brown the chicken in butter for more flavor. And add spices and seasonings."

maricam3 User ID: 6535799 245422
Reviewed Mar. 14, 2016

"The chicken comes out super moist. I roasted oriental mixed vegetables next to the chicken dish. This was the first I heard of and used Red Curry Paste. I was afraid it would be too spicy hot, (I'm hyper-sensitive) but it was not. I will make this dish often."

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