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Thai Red Curry with Chicken and Vegetables

Thai Red Curry with Chicken and Vegetables

My daughter recently asked me to make some sort of curry dish, which I gladly agreed to do. I am always excited when my kids show interest in different cuisines. I grabbed a few ingredients from the store the following day and surprised my daughter with a chicken and vegetable Thai curry recipe that I adapted from Cookie+Kate. This dish was much easier to prepare than I anticipated and we ALL loved it, especially my daughter. My husband and I kicked ours up a bit with sriracha but the kids thought it was delicious as is. We had the leftovers for lunch yesterday and it was even tastier. I’ll definitely be making this recipe again…soon!

Thai Red Curry with Chicken and Vegetables

How to Make Thai Red Curry with Chicken and Vegetables

Cook the rice per instructions.

While the rice is cooking, place a steamer in a pot with water. Heat on high until boiling, add the potatoes to the steamer then cover with a lid. Cook for 3-4 minutes or until, just fork tender. Watch carefully because you don’t want them to overcook!

While the rice is cooking and the potatoes are steaming, heat the oil in a large deep-sided skillet or wok. Once the oil is hot, add the onion and cook, stirring often, for 2 minutes. Add the bell pepper and carrot then cook, stirring often, for 3 minutes, or until carrot is fork-tender. Add the ginger and garlic to the skillet and cook, stirring constantly, for 1 minute. Add the thinly sliced chicken, kale, steamed potatoes, red curry paste, coconut milk, water, and sugar to the pan; mix well. Bring to a simmer over medium heat until the chicken is cooked through and the veggies and kale are cooked to your liking, about 5-7 minutes.

Remove the curry from the stove and stir in the soy sauce, rice vinegar, and season with salt, to taste. If you want it spicy, add some sriracha, to taste, too!

Spoon rice into serving bowls, then ladle some curry on top. Sprinkle some freshly chopped Thai basil and cilantro on top. Serve and enjoy.

Thai Red Curry with Chicken and Vegetables

 

Thai Red Curry with Chicken and Vegetables

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Asian
Servings: 6
Author: Pam - For the Love of Cooking

Ingredients

  • 1 cup jasmine rice rinsed and cooked per instructions
  • 1 russet potato peeled and diced
  • 1 tbsp of coconut oil
  • 1 small sweet yellow onion sliced into thin 2-inch long strips
  • 1 red bell pepper sliced into thin 2-inch long strips
  • 2 carrots peeled and sliced thinly
  • 3 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 2 tablespoons Thai red curry paste
  • 1 can 14 ounces full-fat coconut milk
  • 2 chicken breasts cut into very thin bite-sized pieces
  • cups kale leaves chopped
  • tsp brown sugar
  • 2 tsp soy sauce
  • tsp rice vinegar
  • Fresh Thai basil chopped
  • Fresh cilantro chopped
  • Sriracha to taste (optional)

Instructions

  • Cook the rice per instructions.
  • While the rice is cooking, place a steamer in a pot with water. Heat on high until boiling, add the potatoes to the steamer then cover with a lid. Cook for 3-4 minutes or until, just fork tender. Watch carefully because you don't want them to over-cook!
  • While the rice is cooking and the potatoes are steaming, heat the oil in a large deep-sided skillet or wok. Once the oil is hot, add the onion and cook, stirring often, for 2 minutes.
  • Add the bell pepper and carrot then cook, stirring often, for 3 minutes, or until carrot is fork-tender.
  • Add the ginger and garlic to the skillet and cook, stirring constantly, for 1 minute.
  • Add the thinly sliced chicken, kale, steamed potatoes, red curry paste, coconut milk, water, and sugar to the pan; mix well. Bring to a simmer over medium heat until the chicken is cooked through and the veggies and kale are cooked to your liking, about 5-7 minutes.
  • Remove the curry from the stove and stir in the soy sauce, rice vinegar, and season with salt, to taste. If you want it spicy, add some sriracha, to taste, too!
  • Spoon rice into serving bowls, then ladle some curry on top. Sprinkle some freshly chopped Thai basil and cilantro on top. Serve and enjoy.
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5 Comments

  1. It’s great that your daughter requests different types of food. You created a good one here! Glad to see your website working well again, Pam.

  2. Hi Pam. I am a bad friend and blogger. Been away from my computer for way too long.
    Those ingredients all looks so fresh and yummy, but I am afraid I will have to leave the curry out. There are very few things I don’t like to eat, and for some odd reason, curry is one of them.
    Love jasmine rice. I often pour fresh broth over the rice, and add all the ingredients for chicken Pho’. Comfort food at it’s best.
    I hope you and yours are all well.
    xo Kris