Best 2 Thai Red Curry Chicken Vegetables Recipes

Indulge in the vibrant flavors of Thailand with our tantalizing Thai Red Curry Chicken and Vegetables recipe. This aromatic dish boasts a harmonious blend of sweet, savory, and spicy notes, sure to tantalize your taste buds. Succulent chicken and a medley of colorful vegetables are enveloped in a rich, velvety red curry sauce, creating a symphony of textures and flavors. Served over fluffy rice, this authentic Thai dish is a delightful culinary journey that will transport you to the heart of Thailand.

In addition to the classic chicken and vegetable red curry, we've included three exciting variations to cater to different preferences and dietary needs. For seafood lovers, our Thai Red Curry with Shrimp and Vegetables offers a delectable twist, featuring plump shrimp that add a briny sweetness to the dish. Vegetarians will delight in our Thai Red Curry with Tofu and Vegetables, a protein-packed alternative that showcases the versatility of tofu. And for those seeking a tantalizingly spicy kick, our Thai Red Curry with Extra Chiles provides an exhilarating heat that will leave your palate craving more.

Each recipe is meticulously crafted with detailed instructions, ensuring that even novice cooks can create these culinary masterpieces with ease. We've also included helpful tips and tricks to guide you through the cooking process, ensuring a successful and flavorful outcome every time.

So embark on a culinary adventure to the vibrant streets of Thailand with our collection of Thai Red Curry recipes. Treat your taste buds to an explosion of flavors, textures, and aromas that will leave you craving more.

Here are our top 2 tried and tested recipes!

THAI RED CURRY CHICKEN & VEGETABLES

Thai Red Curry Chicken & Vegetables image

The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

Steps:

Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges

THAI RED CURRY SOUP WITH CHICKEN AND VEGETABLES

Thai Red Curry Soup with Chicken and Vegetables image

Categories Soup/Stew Chicken Coconut Basil Curry Eggplant Green Bean Simmer Boil Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons corn oil
1 tablespoon Thai red curry paste
12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 ounces green beans, cut into 1-inch lengths
2 small Japanese eggplants, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup chopped fresh basil

Steps:

Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

Tips:

For a spicier curry, use more red curry paste. Start with 2 tablespoons and add more to taste.
If you don't have red curry paste, you can substitute another type of curry paste, such as green curry paste or yellow curry paste.
Use a variety of vegetables in your curry. Some good options include bell peppers, bamboo shoots, carrots, and snow peas.
If you don't have chicken, you can substitute another type of protein, such as tofu or shrimp.
To make your curry more flavorful, use coconut milk instead of water.
Serve your curry with rice or noodles.

Conclusion:

Thai red curry chicken with vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be made with a variety of vegetables and proteins. Serve it with rice or noodles for a complete meal.