Description
This Thai Coconut Chicken Curry with Veggies is a vibrant and flavorful dish featuring tender chicken breast simmered in a rich coconut milk curry sauce with turmeric, curry powder, and a medley of fresh vegetables including sweet potatoes, bell peppers, broccoli, and onions. Perfectly balanced with a hint of heat from cayenne and Thai red curry paste, this hearty curry is easy to prepare and served best over white or cauliflower rice for a comforting, wholesome meal.
Ingredients
Main Ingredients
- 1 tablespoon coconut oil
- 1 1/2 tablespoons curry powder, divided
- 1/2 tablespoon ground turmeric
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 pound chicken breast, cut into 1-inch bite-size pieces
- 1 cup diced onion (120 grams)
- 2 cups cubed sweet potato (225 grams / 1 medium)
- 2 cups julienned bell peppers (215 grams / about 1 large)
- 3 cups broccoli florets (215 grams)
- 1 can full-fat coconut milk (typically 13.5 to 14 oz)
- 1 tablespoon Thai red curry paste
- 1 tablespoon tomato paste
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
For Serving
- White rice or cauliflower rice
- Cilantro
- Lime wedges
Instructions
- Toast spices and aromatics: Heat a large dutch oven or nonstick pan over medium heat and add the coconut oil. Once hot, add 1 tablespoon of curry powder, ground turmeric, minced garlic, and grated ginger. Stir continuously and toast the spices for about 30 seconds until fragrant, taking care to avoid burning the garlic.
- Cook the chicken: Add the bite-sized chicken pieces to the pan and season with salt and pepper. Stir to coat the chicken evenly with the spices. Sauté for 5 to 7 minutes, stirring occasionally, until the chicken is browned on all sides. If the spices start sticking to the pan, add a splash of broth or water. Remove the cooked chicken from the pan and set aside.
- Sauté the vegetables: In the same pan, add the diced onion, cubed sweet potato, and season with salt and pepper. Mix well, cover with a lid, and cook for 5 to 7 minutes, stirring once or twice. Add a splash of broth or water as needed to deglaze the pan and lift any browned bits stuck to the bottom. Then add the broccoli florets and julienned bell peppers, cover again, and cook for another 3 to 5 minutes, stirring occasionally until the vegetables are tender-crisp.
- Simmer the curry: Pour in the full-fat coconut milk, Thai red curry paste, tomato paste, the remaining 1/2 tablespoon of curry powder, and cayenne pepper. Return the cooked chicken along with any juices back to the pan. Stir everything together, season with additional salt and pepper to taste, and let the curry simmer gently for 5 to 10 minutes. The sauce will thicken as it simmers and the vegetables will become cooked to your preference.
- Serve and enjoy: Spoon the curry over cooked white rice or cauliflower rice. Garnish with fresh cilantro and lime wedges to add brightness and enjoy your comforting Thai coconut chicken curry.
Notes
- You can adjust the heat level by adding more or less cayenne pepper and Thai red curry paste according to your taste.
- For a dairy-free and gluten-free meal, this recipe is naturally compliant.
- Use bone-in chicken thighs instead of breasts for a juicier texture; adjust cooking time accordingly.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- To add extra depth, try garnishing with chopped peanuts or toasted coconut flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
