Thai Red Curry Chicken & Vegetables Recipe

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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

Read Reviews
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Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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

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.

  • 1-1/2 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
  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

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Reviews forThai Red Curry Chicken & Vegetables

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CHEFOFTHEFUTURE User ID: 8203061 277688
Reviewed Nov. 13, 2017

"Made this for my family, we love curry. I think instead of the curry paste, I could have used Indian or Jamaican curry powder, would have added more flavor. Over all, turned out ok, Should have added ginger. Made with brown rice and beans."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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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