Thai Coconut Chicken Curry With Veggies
15m prep 30m cook 45m ready
A fragrant Thai coconut curry with tender chicken and colorful vegetables like sweet potato, bell peppers, and broccoli. Simmered in a rich coconut milk sauce with red curry paste and spices, served over rice.
Ingredients
- 1 tbsp coconut oil
- 1 1/2 tbsp curry powder
- 1/2 tbsp ground turmeric
- 2 clove garlic minced
- 1 tbsp ginger grated
- 1 lb chicken breast cut into 1-inch bite-size pieces
- 1 cup onion diced
- 2 cup sweet potato cubed
- 2 cup bell peppers julienned
- 3 cup broccoli florets
- 1 can full-fat coconut milk
- 1 tbsp thai red curry paste
- 1 tbsp tomato paste
- 1/2 tsp cayenne pepper
- salt
- pepper
- white rice
- cauliflower rice
- cilantro
- lime wedges
Nutrition (per serving, estimated)
Estimated based off 18 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 248 mg
- Iron: 6.86 mg
- Magnesium: 143 mg
- Phosphorus: 561 mg
- Potassium: 1569 mg
- Zinc: 3.48 mg
Let's Cook
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Step 1.
Heat a large Dutch oven or nonstick pan over medium heat. Add 1 tablespoon coconut oil and let it get hot, about 30 seconds.
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Step 2.
Add 1 tablespoon curry powder, 1/2 tablespoon ground turmeric, 2 cloves minced garlic, and 1 tablespoon grated ginger. Stir constantly until fragrant and well combined, about 30 seconds, being careful not to let the garlic burn.
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Step 3.
Add 1 pound chicken breast (cut into 1-inch pieces), season with salt and pepper, and stir to coat with the spices. Sauté for 5–7 minutes, stirring occasionally, until browned on the outside. If the spices stick to the bottom, add a splash of broth or water. Remove the chicken from the pan and set aside.
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Step 4.
Add 1 cup diced onion, 2 cups cubed sweet potato, salt, and pepper to the pan. Stir to combine, cover with a lid, and cook for 5–7 minutes, stirring once or twice. Add a splash of broth or water to scrape up any brown bits from the bottom.
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Step 5.
Add 2 cups julienned bell peppers and 3 cups broccoli florets. Cover and cook for another 3–5 minutes, stirring occasionally.
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Step 6.
Add 1 can full-fat coconut milk, 1 tablespoon Thai red curry paste, 1 tablespoon tomato paste, the remaining 1/2 tablespoon curry powder, 1/2 teaspoon cayenne pepper, the cooked chicken (including any juices), and salt and pepper to taste. Stir to combine. Let simmer for 5–10 minutes until vegetables are tender and the curry thickens.
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