Thai Red Curry Chicken and Vegetables
This Thai red curry chicken and vegetables is the perfect way to warm up on a chilly night at home. It’s loaded with juicy tender chicken, healthy vegetables and the most delicious red curry broth. Serve this dish alongside rice for the ultimate weeknight meal. Try topping this dish with freshly chopped cilantro, basil, and lime wedges. Your entire family will love this cozy meal.
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Tips and Tricks for Thai Red Curry Chicken and Vegetables
For this recipe, I used canned coconut milk, full fat. However, you can use lite coconut milk if you prefer a thinner sauce. I also added a touch of fish sauce. I used Red Boat brand, which tastes great. However, fish sauce has a very strong taste so a little goes a long way. You can also omit it from the dish all together if it is not your thing. If you decide to omit the fish sauce, be sure to use 2 teaspoons of low sodium soy sauce instead.
You’ll also want to use a neutral oil to cook your chicken. Avocado oil or vegetable oil will work great. This prevents the chicken from picking up any flavor like it would with olive oil.
Be sure to soften your butternut squash in advance of adding it to the pot. You can roast it in the oven, or you can microwave it. If you decide to microwave it, pierce the skin with a knife making a few slits. This will prevent it from exploding. Next, cover it with a towel and microwave for 3-5 minutes or until the skin has softened. Once it is cool to the touch, you can peel the skin, remove the seeds and cube it into bite-sized pieces. You don’t want it to get too soft as it will continue cooking in the pot.
Be sure to soften your broccoli in advance as well. You can blanch it in hot water or microwave it according to the package. You do not want it to be too soft as it will continue cooking in the pot and you don’t want it to get soggy.
Ingredients Needed for Thai Red Curry Chicken and Vegetables
Chicken – For this recipe, you’ll need Smart Chicken’s chicken tenderloin. Just be sure to cube it into bite-sized pieces.
Avocado Oil – Be sure to sauté the chicken in a neutral oil like avocado oil or vegetable oil. This will prevent the chicken from picking up any flavor like it would from olive oil.
Seasoning – Season this dish with salt and cracked black pepper to taste.
Garlic / Ginger – You’ll need to peel the ginger and mince it. Be sure to peel your garlic and slice it very thin or mince.
Ingredients Continued
Red Curry Paste – For this recipe you will need 2-3 tablespoons of red curry paste. I used 2 tablespoons in this recipe, but it will depend on how much curry flavor you want.
Vegetables – For this recipe, you’ll need diced red bell pepper, carrots sliced diagonally, softened and cubed butternut squash, softened broccoli. I try to keep all of the vegetables around the same size as the chicken. That way, the dish feels more balanced when eating it.
Broth – For this dish, I used original chicken bone broth to deglaze the pan. You can also use chicken stock or broth as well. In my opinion, the chicken bone broth adds extra depth of flavor that’s hard to resist.
Coconut Milk – For this recipe, I used full fat coconut milk. However, you can use lite coconut milk if you want a lighter broth.
Light Brown Sugar – You’ll add a touch of light brown sugar to this recipe.
Lime Juice- Be sure to freshly squeeze the lime juice. It tastes so good in the broth.
Fish Sauce – Option to omit the fish sauce if you are not a fan. However, it adds extra flavor and depth to the broth. Be careful, because a little goes a LONG way! You’ll only need 1 teaspoon for this recipe.
Low Sodium Soy Sauce – If you omit the fish sauce, be sure to add 2 teaspoons of low sodium soy sauce as a replacement.
Garnishes – Serve this dish alongside cooked rice, freshly chopped cilantro, basil and fresh lime wedges. Enjoy!
How to Make Thai Red Curry with Chicken and Vegetables
Heat 1 tablespoon avocado oil in your Dutch oven pot over medium high heat. Once hot, add the cubed chicken and season it with a pinch salt and pepper. Once cooked through, remove the chicken from the pot. Set aside.
Add the remaining avocado oil. Then, add the minced ginger and thinly sliced garlic. Sauté for 20-30 seconds or until fragrant, then add the red curry paste and stir well.
Next, add the diced red bell peppers sliced carrots. Stir well. Sauté for 4-5 minutes and deglaze the pan with the chicken stock. Next, add the chicken and its juices back into the pot.
Add the coconut milk, lime juice, fish sauce and brown sugar. Stir well. If you omit the fish sauce, be sure to add 2 teaspoons of low sodium soy sauce instead.
Bring to a soft boil and add the softened butternut squash, and softened broccoli. Season with salt and pepper to taste. Reduce the heat and simmer until everything is heated through and tender
Serve in a bowl alongside some rice. Top with freshly chopped cilantro, basil leaves, and lime wedges.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave. The nutritional information below does not include the cooked rice, basil, cilantro and lime wedge.
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Thai Red Curry Chicken and Vegetables
Ingredients
- 1 lb. chicken tenderloin, cubed into bite-sized pieces
- 2 tablespoons avocado oil, divided
- salt, to taste
- cracked black pepper, to taste
- 2 teaspoons ginger, peel off skin, mince
- 2 teaspoons garlic, 2-3 cloves, mince
- 2-3 tablespoons red curry paste, I used 2 tablespoons
- 1 medium red bell pepper, diced or sliced
- 2 small-medium carrots, peeled and sliced diagonally, ¼ inch thick
- ¾ cup chicken bone broth, or chicken broth
- 13.66 ounces coconut milk, option to use lite instead
- 1 tablespoon light brown sugar
- 1 tablespoon lime juice, fresh squeezed
- 1 teaspoon fish sauce, optional
- 2 teaspoons low sodium soy sauce, use this if you skip the fish sauce
- ½ cup butternut squash, softened in advance and diced
- ½ cup broccoli, softened in advacne
Sides and Garnishes
- 1 cup rice, cook according to the package, makes about 2 cups cooked
- 2 tablespoons basil, freshly chopped
- 2 tablespoons cilantro, freshly chopped
- 1 lime, cut into wedges
Equipment
- 1 large Dutch oven
Instructions
- Heat 1 tablespoon avocado oil in your Dutch oven pot over medium high heat. Once hot, add the cubed chicken and season it with a pinch salt and pepper. Once cooked through, remove the chicken from the pot. Set aside.
- Add the remaining avocado oil. Then, add the minced ginger and garlic. Saute for 20-30 seconds or until fragrant then add the red curry paste. Stir well.
- Next, add the diced red bell peppers and thinly sliced carrots. Stir well. Sauté for 4-5 minutes and deglaze the pan with the chicken stock.
- Next, add the chicken and its juices back into the pot. Add the coconut milk, lime juice, fish sauce and brown sugar. Stir well. If you omit the fish sauce, add 2-3 teaspoons low sodium soy sauce instead.
- Bring to a soft boil and add the softened butternut squash, and softened broccoli. Season with salt and pepper to taste. Reduce the heat and simmer until everything is heated through and tender.
- Serve in a bowl alongside cooked rice. Top with freshly chopped cilantro, basil leaves, and lime wedges.
2 Comments on “Thai Red Curry Chicken and Vegetables”
This was a great recipe. My teen is learning to cook and it was fun having her help me with this one. We all loved this meal!
I love hearing that!! So glad you had a fun night with your family!