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Close up easy chicken vegetable curry in white saute pan

Easy Chicken Vegetable Curry

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


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



  • 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


  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.


  • 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. 

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