Chicken Curry With Vegetables

This chicken curry with vegetables is a comforting dish that blends creamy coconut milk with vibrant vegetables and tender chicken. The red Thai curry paste creates a rich and aromatic base, while lime zest and juice add a fresh citrus lift. It is simple enough for weeknight cooking yet flavorful enough to serve when hosting friends.

I first made this curry when I needed a quick dinner that felt special. The aroma of coconut and lime filled the kitchen and it instantly became a family favorite.

Ingredients

• Vegetable oil: helps sauté the aromatics and prevent sticking
• Red Thai curry paste: provides heat and deep flavor so choose a good quality brand for the best results
• Yellow onion: adds sweetness and forms the base of the sauce
• Boneless chicken breasts: are lean and soak up the curry flavors beautifully
• Salt and freshly ground black pepper: season the dish evenly
• Broccoli florets: bring freshness and a slight crunch
• Carrots: add natural sweetness and vibrant color
• Dried basil: gives a gentle herbal note that complements the coconut milk
• Fresh garlic: offers a sharp aromatic depth
• Lime zest: brightens the flavors and pairs perfectly with coconut milk
• Coconut milk: gives the sauce a creamy consistency with a hint of sweetness
• Chicken stock: deepens the savory notes
• Diced tomatoes: add acidity and body to the sauce
• Lime wedges: allow each person to adjust brightness to taste

Step-by-Step Instructions

Sauté the Aromatics:

Heat one tablespoon of oil in a large sauté pan over medium heat then add curry paste and sliced onions. Stir often for about five to six minutes until the onions soften and the paste becomes fragrant.

Cook the Chicken:

Pat chicken pieces dry and season with salt and pepper. Add the remaining oil to the pan and cook chicken until golden on all sides allowing it to absorb the curry base flavors.

Add Vegetables and Herbs:

Stir in broccoli carrots dried basil minced garlic and lime zest coating them evenly in the flavorful mixture for about two minutes.

Build the Sauce:

Pour in coconut milk chicken stock and diced tomatoes. Stir to combine and bring to a gentle simmer.

Simmer to Finish:

Let the curry simmer for about twenty minutes until the chicken is fully cooked and the sauce thickens slightly. Serve hot with a squeeze of fresh lime juice.

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The coconut milk is my favorite part of this curry because it ties everything together with a silky richness. I remember making this for a friend visiting from overseas and she asked for the recipe before finishing her bowl.

Storage Tips

Cool the curry completely before storing in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to preserve texture.

Ingredient Substitutions

Swap chicken with tofu or shrimp for a different protein. Use spinach green beans or zucchini in place of broccoli and carrots if preferred.

Serving Suggestions

Serve over steamed jasmine rice or with warm naan bread to soak up the sauce. A side of cucumber salad can add a refreshing crunch.

Cultural Context

Red Thai curry is a staple in Thai cuisine known for balancing spicy savory and sweet flavors. This version adds a comforting twist with extra vegetables making it a wholesome one pan meal.

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Frequently Asked Questions About Recipes

→ Can I substitute chicken thighs for chicken breasts?

Yes, boneless chicken thighs work wonderfully and will remain more tender during the longer cooking time. Cut them into similar-sized cubes and follow the same cooking method.

→ What vegetables can I use instead of broccoli and carrots?

Bell peppers, snap peas, zucchini, or baby corn make excellent substitutions. Add quicker-cooking vegetables like bell peppers in the last 10 minutes of simmering.

→ How can I adjust the spice level of this curry?

Start with 2 tablespoons of curry paste for mild heat, or increase to 4 tablespoons for more intensity. You can also add fresh chilies or cayenne pepper to taste.

→ Can this curry be made ahead of time?

This curry actually improves in flavor when made a day ahead. Store refrigerated and gently reheat, adding a splash of coconut milk if the sauce has thickened too much.

→ What should I serve with this chicken curry?

Jasmine rice, brown rice, or cauliflower rice pair perfectly. Naan bread or rice noodles also complement the rich, flavorful sauce beautifully.

→ How do I store leftover chicken curry?

Store in the refrigerator for up to 4 days in airtight containers. The curry also freezes well for up to 3 months - thaw overnight before reheating gently.