Thai Curry Chicken and Vegetable Stir Fry
Elevate your weeknight dinner game with this vibrant and flavorful Thai Curry Chicken and Vegetable Stir Fry! This quick and easy recipe brings together tender, juicy chicken, a colorful medley of crisp bell peppers, broccoli, and carrots, all coated in a rich and creamy coconut milk sauce infused with the bold heat of red curry paste. Aromatic garlic, ginger, and a splash of lime juice add depth and zing to every bite, while a touch of soy and fish sauce balances the flavors perfectly. Ready in just 35 minutes, it’s a one-pan wonder that pairs beautifully with fluffy jasmine rice for a complete and satisfying meal. Perfect for those looking to enjoy a healthy, restaurant-quality Thai dish at home!
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Recipe Information
Ingredients
- 450 grams Chicken breast
- 1 Red bell pepper
- 1 Yellow bell pepper
- 250 grams Broccoli florets
- 1 large Carrot
- 400 ml Coconut milk
- 2 tablespoons Red curry paste
- 2 tablespoons Vegetable oil
- 3 Garlic cloves
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce
- 1 teaspoon Fish sauce
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro
- 240 grams Jasmine rice (optional, for serving)
Instructions
Dice the chicken breast into bite-sized pieces and set aside.
Slice the red and yellow bell peppers into thin strips. Peel the carrot and cut it into thin matchsticks. Cut the broccoli florets into smaller pieces if they are large. Mince the garlic cloves and grate the ginger.
If serving with rice, cook the rice according to package instructions and set it aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the skillet and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the red curry paste to the skillet and stir it into the garlic and ginger. Cook for 1 minute to release its flavors.
Pour the coconut milk into the skillet and stir well to combine with the curry paste. Bring the mixture to a simmer.
Add the sliced bell peppers, carrot, and broccoli florets to the skillet. Stir to coat the vegetables in the sauce and let them cook for 5-7 minutes, or until they are tender but still slightly crisp.
Return the cooked chicken to the skillet and stir to combine with the vegetables and sauce. Allow the mixture to simmer for another 2-3 minutes.
Stir in the soy sauce, fish sauce, and lime juice. Taste and adjust seasoning as needed.
Garnish the stir fry with freshly chopped cilantro.
Serve the Thai Curry Chicken and Vegetable Stir Fry over jasmine rice, if desired.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 4678 mg | 203% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 40.1 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2914 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
