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Thai Red Curry Chicken & Vegetables

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

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.

Thai Red Curry Chicken and Vegetables Tips

How hot is a Thai red curry?

Thai red curry is a beautiful blend of sweet and spicy, but not overwhelming hot by any means, thanks to the creaminess of the coconut milk. It's made with a paste that consists of red chilies, ginger, lemongrass, garlic, shrimp paste and a variety of other spices. Most Thai curries contain a lot of the same ingredients, but the chilies used in the pastes is what creates their distinct colors and spice level. Red is typically the hottest, green is milder, and yellow is right in between the two.

What's the difference between a Thai red curry and a Thai green curry?

Thai red curry is typically hotter than green and is the most versatile curry. Green curry, like the kind used in our Garbanzo-Vegetable Green Curry recipe, usually contains more fresh ingredients like lime, cilantro and basil, making it a brighter flavor and the green chilies are typically milder.

Can I use curry powder instead of curry paste?

You can use curry powder instead of curry paste, but know they’ll each bring a totally different flavor to the dish. Curry paste will have more spice and overall flavor to it, especially depending on the flavor you have on hand (green, yellow, or red) and is a wet ingredient. Curry powder is much milder and is a dry blend.

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Nutrition 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.

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Reviews

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Average Rating:
  • Maria Wendy
    Jul 23, 2020

    Ja ja ja ja; los americanos sois la hostia. Cómo va a ser un plato Indio, si el curry rojo es tailandés? Alguien me lo puede explicar? Será plato tailandés. Es Obvio La pasta de curry, ya sea rojo, verde ó amarillo hay que freírla primero, sí no, puede caer mal al estómago.

  • DDPLoeches
    Mar 28, 2020

    I made this in a frying pan today, sauteing chopped onions in butter, with the chicken, and when they were tender, adding julienned carrots till tender, then broccoli florets just long before serving to steam them. Oh, and I added a teaspoon of granulated garlic. We thought it was delicious!

  • Patrick
    Feb 23, 2020

    Something that everybody likes

  • Jonnie
    Oct 10, 2019

    Recipe was good for keeping it simple. For a more authentic taste, you can add a dash of fish sauce and Thai basil...or regular basil and a tsp of brown sugar or regular sugar, although coconut sugar is the best!

  • CHEFOFTHEFUTURE
    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.

  • cast_iron_king
    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
    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
    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
    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
    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.