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

If you love coconut milk recipes, try our Coconut Milk Shrimp.

Close up easy chicken vegetable curry in white saute pan this recipe

Chicken Vegetable Curry

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 in under 30 minutes. Serve it over cooked rice or cauliflower rice for a low-carb option.

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

What Makes this Chicken Curry So Good?

The trick to this chicken and vegetable curry is to use red curry paste. It’s a versatile and flavorful base for a variety of Thai dishes. It’s made with red chili peppers, garlic, lemongrass, ginger, shallots, and lime.

It instantly adds incredible flavor to this mixed vegetable curry with coconut milk. You can find red curry paste at most grocery stores in the same aisle as the 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 coconut curry chicken recipe

Ingredients for Chicken Vegetable Curry Recipe

  • Olive oil
  • Chicken thighs 
  • Coconut milk 
  • Red curry paste
  • Peanut butter
  • Soy sauce
  • Fresh vegetables 
  • Cilantro and green onions

What Other Vegetables Can You Use?

This recipe is very adaptable. Feel free to change up the vegetables. Just make sure to slice them so they’re all pretty small and about the same size.

  • Broccoli
  • Cauliflower
  • Mushrooms
  • Sliced zucchini and/or yellow squash
  • Snow peas
  • Handfuls of baby spinach
  • Frozen peas

How to Make Chicken and Vegetable Curry

  • In a large sauté 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.
Chicken in saute pan with red curry paste and coconut milk
  • 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.
Chopped up vegetables in saute pan with chicken

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 curry chicken recipe, unsweetened coconut milk is what you’ll need. Use full-fat coconut milk for the best flavor.
  • If you’re not a fan of cilantro or green onions, use fresh basil instead.
Chicken vegetable curry over white rice in white bowl with side of fork

What to Serve with Chicken Curry

More Easy Chicken Vegetable Dinners

Video: How to Make Chicken Vegetable Curry

Want to see how easy it is to make this chicken vegetable curry? Watch the video below!

Print
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Close up easy chicken vegetable curry in white saute pan

Easy Chicken Vegetable Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Katya
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Main
  • Method: Simmer
  • Cuisine: Thai
Print Recipe

Description

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

Ingredients

Units Scale
  • 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, full fat
  • 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

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.

Notes

  • Vegetables: You can swap out the above veggies for your favorites. See post for more ideas. Just make sure to chop everything into a similar size so they cook evenly. 
  • Herbs: Fresh chopped basil can be substituted for cilantro and green onions. 

Nutrition

  • Serving Size:
  • Calories: 422
  • Sugar: 8 g
  • Sodium: 484.3 mg
  • Fat: 26.4 g
  • Carbohydrates: 20.3 g
  • Protein: 27.6 g
  • Cholesterol: 106.5 mg