Easy Thai Red Curry Chicken and Vegetables

This Thai Red Curry Chicken with Vegetables is easy to make and so flavorful! Thinly sliced chicken and vegetables are simmered in a rich sauce made with creamy coconut milk and red curry paste.
This Thai Curry recipe is one of my go-to-meals. Not only is healthy, comforting and exploding with flavor but it can also be cooked in one pot and in 30 minutes!

I fell in love with Thai food after taking a month long class on Asian cuisine. Thai food recipes were by far my favorites! I have recreated some dishes like Easy Thai Tom Yum Soup, Satay with Spicy Peanut Sauce and Thai Chicken Larb Salad at home. Great restaurant quality dishes made at home are always the best! No take-out needed!

Thai Red Curry – The Ingredients

One can get overwhelmed by the ingredients of any ethnic cuisine. However, the ingredients use on this Thai Red Curry recipe are available in the Asian area of most supermarket.

Easy Red Curry Chicken and Vegetables
Delicious! Added julienned carrrot instead of one pepper (only had one), and didn’t have sriracha or sweet chili sauce, but subbed sambal olek. Great flavour

Prep Time: 15 minutes   
Cook Time: 15 minutes   
Total Time: 30 minutes   
Servings: 4 people

Ingredients

•     1 (14-ounce) can full-fat coconut milk
•     3 tablespoons red curry paste
•     1 small japanese eggplant peeled and chopped
•     1 red bell pepper cut into match sticks
•     1 small yellow squash chopped
•     1 small zucchini squash chopped
•     .5 to .75 pound boneless skinless chicken breast (1 breast), sliced
•     1/4 teaspoon sea salt to taste
•     1/4 teaspoon red pepper flakes optional

Instructions

1. Heat ¼ cup of the canned coconut milk over medium-high heat in a large skillet or wok.
2. Add the bell pepper and eggplant. Cover and cook for 3 minutes, stirring occasionally.
3. Add the remaining coconut milk and red curry paste and bring to a full boil. Reduce the heat to medium, and add the yellow squash, zucchini, sliced chicken, red pepper flakes, and sea salt. Cover and cook 10 to 15 minutes, stirring occasionally, until chicken is cooked through and vegetables have reached desired doneness.
4. Serve with cauliflower rice, sesame seeds, and fresh chopped cilantro.

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