Easy Chicken Vegetable Curry

Insanely easy chicken vegetable curry with coconut milk and red curry paste. This one pan meal comes together in a cinch!

Thai inspired easy chicken vegetable curry just has to be one of the easiest meals to make. It’s made with chicken thighs, vegetable mix, coconut milk, red curry paste, and fresh herbs. It’s saucy, flavorful, and so versatile. You can have this one pan chicken curry meal on the table under 30 minutes. Serve it over cooked rice or cauliflower rice for low-carb option.

It’s a recipe that I adapted from and old Better Homes & Garden magazine. What attracted me to this recipe is the simplicity of the ingredients and simplicity of the steps.

For this mixed vegetable curry I used red curry paste which is one of those super convenient items to have in the fridge. It’s made with red chili peppers, garlic, lemongrass, ginger, shallots, and lime. It instantly adds incredible Thai inspired flavor to this coconut curry chicken recipe. You can find red curry paste at most grocery stores in the same aisle as soy sauce. Or you can make your own homemade red curry paste in only about 10 minutes. Here’s a great recipe that shows you how.

Ingredients for Easy Chicken Vegetable Curry

• Olive oil
• Chicken thighs – boneless, skinless, trimmed of any fat
• Coconut milk – unsweetened canned stuff (not the refrigerated type)
• Red curry paste
• Peanut butter
• Soy sauce
• Vegetables – fresh green beans, red bell pepper, and carrots
• Fresh greens – cilantro and green onions
• To serve – cooked rice, lemon wedges

How to Make Easy Chicken Vegetable Curry

• In a large saute pan, heat oil over medium-high heat. Add chicken, season with salt and pepper, to taste, and cook until no longer pink on the outside.
• Stir in coconut milk, curry paste, peanut butter, and soy sauce.

• Then add green beans, bell peppers, and carrots. Season with salt and pepper, to taste. Bring to a simmer, reduce heat, and simmer, partially covered until vegetables are tender, about 10-15 minutes. Last 5 minutes of cooking, uncover and continue to simmer until the liquid has slightly reduced. 
• Stir in chopped cilantro and green onions. Serve over rice with a side of lime wedges.

Top Tips for Making Chicken Vegetable Curry

• Use boneless, skinless, chicken thighs – they are incredibly flavorful and cook faster than chicken breast.
• Canned coconut milk is not the same as refrigerated coconut milk – refrigerated coconut milk is more of a beverage. It’s usually watered down and filled with additives. For this coconut curry chicken recipe unsweetened coconut milk is what you’ll need. You can use full fat or light coconut milk.
• This Thai vegetable curry is incredibly versatile with regards to the vegetables. Swap out the green beans, carrots, and bell peppers for your favorite veggies. Just make sure to chop the veggies into similar size.
• Lastly, if you’re not a fan of cilantro or green onions, swap out both for fresh basil instead.

More Easy Chicken Vegetable Dinners

One-Pan Chicken with Zucchini and Corn

One-Pan Balsamic Chicken

Chicken Sausage and Broccolini Pasta

Easy Chicken Vegetable Curry

★★★★★ 5 from 6 reviews

• Author: Katya @ Little Broken
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Main
• Method: Simmer
• Cuisine: Thai

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Description

Insanely easy chicken vegetable curry with coconut milk and red curry paste. So flavorful and so perfect for a weeknight dinner.

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Ingredients

• 2 Tbsp. olive oil
• 1 lb. boneless, skinless, chicken thighs, trimmed of any fat + cut into bite size pieces
• 1 (15 oz.) can unsweetened coconut milk
• 2 Tbsp. red curry paste
• 1 Tbsp. creamy peanut butter
• 1 Tbsp. low-sodium soy sauce
• 2 cups fresh green beans, ends trimmed + chopped
• 1 medium red bell pepper, cut into strips
• 2 medium carrots, peeled + cut into matchsticks
• Fresh cilantro, chopped
• Green onions, chopped
• Kosher salt and fresh black pepper

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Instructions

1. In a large saute pan, heat oil over medium-high heat. Add chicken, season with salt and pepper, to taste, and cook until no longer pink on the outside.
2. Stir in coconut milk, curry paste, peanut butter, and soy sauce.
3. Add green beans, bell peppers, and carrots. Season with salt and pepper, to taste. Bring to a simmer, reduce heat, and simmer, partially covered until vegetables are tender, about 10-15 minutes. Last 5 minutes of cooking, uncover and continue to simmer until the liquid has slightly reduced. 
4. Stir in chopped cilantro and green onions. Serve over rice.

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Notes

1. You can swap out the above veggies for your favorites. Just make sure to chop everything into similar size so they cook evenly.
2. Fresh chopped basil can be substituted for cilantro and green onions. 

Keywords: chicken curry, coconut milk curry, chicken vegetable curry