Red Thai Chicken Vegetable Curry

Nothing better than a hot bowl of creamy chicken vegetable curry on a gloomy rainy day.

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Colourful, packed with veggies, a touch of heat, and tons of flavour

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You need this in your life, trust me.

I think I must have mentioned to E at least three times that I wanted to try making curry. So one gloomy Sunday, we decided that it was time… curry sunday! And it was glorious… it made the kitchen smell amazing…. like a thai kitchen! … the aromas of the browned onions with the ginger… the colours of the different vegetables and the creaminess that the coconut milk adds. Everything just blends together so well, plus adding a small bit of chilli paste goes a long way and adds a nice subtle touch of heat.

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I personally can’t take too much spice, so depending on your preference, add sparingly. In terms of veggies we used carrots, peppers, and potatoes, but I’m sure you can swap these out if you’d prefer other veggies. Chopped kale, eggplant, or even zucchini would all probably work in this dish.

Red Thai Chicken Curry

  • Servings: 8
  • Difficulty: easy
  • Print

  • 10 boneless skinless chicken thighs or 4-5 chicken breasts cut into pieces
  • 2 onions, diced
  • 4 cloves garlic, crushed
  • 1.5-2 inch piece of ginger, finely grated
  • 5 carrots, sliced
  • 2-3 peppers, sliced into thin strips (we used red & green)
  • 3-4 potatoes, cubed into small pieces
  • 4 tbsp Thai Kitchen Red Curry Paste
  • 2 cans coconut milk (14 oz each)
  • 1 cup water
  • 2 tbsp brown sugar
  • ~4 tbsp fish sauce, or more to taste
  • ~ 1 tsp chili garlic sauce, or more to taste (optional)
  • Juice of 1 lime, plus more for serving
  • Cilantro for garnish
  • Cooked rice
  1. Sear up chicken thigh pieces (we just added a dash of salt, pepper, and garlic powder before searing to add a little more flavor) and transfer to a large bowl. Set aside
  2. In a large pot, saute onions for a couple of minutes until tender, then add in garlic and ginger and cook for about 1 minute. Once the onions are slightly browned, transfer mixture to chicken.
  3. Add in potatoes and carrots and cook until just tender (tip – add some water and cover with a lid for 5-8 minutes to help soften the potatoes). Once potatoes and carrots are fork tender, add in the sliced peppers and continue to cook for a couple of more minutes.
  4. Add in chicken and curry paste and cook for a few minutes on medium. Add in coconut milk and water, then bring everything to a boil. Once boiling, turn heat down to a simmer.
  5. Add brown sugar, fish cause, and chili garlic sauce. Continue to simmer for a few more minutes then remove from heat. Squeeze in lime juice and taste test. At this point, you can adjust any seasonings to your taste preference.

But seriously, the star of this dish in my opinion is the creamy sauce. Though it has quite a bit of coconut milk, it doesn’t taste heavy at all, due to the acid from the lime. The lime cuts some of that fattiness from the coconut milk which rounds out the sauce really nicely … I just wish my stomach could fit more curry because I could have seriously eaten 3 bowls over rice =)

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