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    Home » Recipes » Chicken

    Chicken and Vegetables in Red Curry Sauce

    Published: Mar 26, 2019 · Modified: May 14, 2021 by Jocelyn | JOZmahal· This post may contain affiliate links and generates income via ads · 3 Comments

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    Jump to Recipe Print Recipe
    Chicken in red curry sauce with vegetables.

    Why go out to eat when you can make this Thai-inspired Chicken and Vegetables in Red Curry Sauce dish at home? It's made with fresh vegetables and chicken so it's super healthy and delicious! and it only takes 30 minutes to make!

    Chicken in red curry sauce with vegetables. this recipe for later
    Chicken Curry

    Table of contents

    • Why We Love This Dish
    • Ingredients Needed
    • Key Ingredients Notes
    • How To Make This Dish
    • Frequently Asked Questions
    • 🥘 Other Recipes To Try

    Why We Love This Dish

    • It tastes like restaurant food, a very good restaurant food!
    • It's a one-pot meal so talk about easy clean-up which my husband really likes.
    • It's kid-approved!

    Ingredients Needed

    • Olive Oil
    • Chicken Breasts
    • Coconut Milk
    • Red Curry Paste
    • Coconut Sugar
    • Fish Sauce
    • Eggplant
    • Green Beans
    • Baby Bokchoy
    • Red Bell Pepper
    • Green Bell Pepper
    • Shiitake Mushrooms
    • Kaffir Lime Leaves

    Key Ingredients Notes

    This recipe uses Kaffir Lime Leaves which I ordered from Amazon. What's great with this is that you can freeze it! And when you use it, it tastes as fresh as the day you bought it. This ingredient is the secret to authentic Thai-flavored dishes. Other than Amazon, you can also buy kaffir lime leaves from most Asian food stores. You can find these leaves usually with other dried herbs, in the freezer section, or with other fresh produce.

    How To Make This Dish

    • STEP 1: Lightly fry the chicken breast.
    • STEP 2: We prepare the fragrant ingredients - red curry paste, fish sauce, coconut sugar and coconut milk.
    • STEP 3: Add the the vegetables.
    • STEP 4: Put the chicken back in the curry mixture.

    Frequently Asked Questions

    How is it stored and for how long?

    Kaffir lime leaves can be kept in a plastic bag or a glass jar for up to a week and stored in the refrigerator. Or they can be stored for up to a year, in the freezer by placing the leaves in a tightly sealed plastic bag.

    What do kaffir lime leaves taste like?

    The kaffir leaf has a potent citrus flavor that is sour, with a floral undertone. It is best compared to a combination of lime, lemon, and mandarin, and is unique in taste.

    What can you use instead of kaffir lime leaves?

    You can use lemon and lime zest in place of kaffir lime leaves. Make sure to only use the zest from these fruits and not the pith (the spongy white tissue lining the rind of any citrus fruits). The pith is bitter, while the zest offers the same strong citrus flavor needed for this recipe.


    🥘 Other Recipes To Try

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      How To Tell If A Squash Is Bad - A Simple Guide
    • Cooked shrimp with fresh herb in a dark bowl.
      How Long Is Cooked Shrimp Safe To Eat
    • Paksiw Asian short ribs served on a black bowl with white rice on the side.
      Asian Beef Short Ribs Recipe (Instant Pot Filipino Paksiw)
    • Chicken soup in a brown bowl with tortilla chips and cilantro.
      Leftover Roast Chicken Soup Recipe

    🤩 Have you tried this recipe? Please leave a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating and/or a review comment below. Let's be taste buds and connect with us on Instagram, Pinterest, Facebook, and Twitter.

    Chicken in red curry sauce with vegetables.

    Chicken and Vegetables in Red Curry Sauce

    Why go out to eat when you can make this Thai-inspired Chicken and Vegetables in Red Curry Sauce dish at home? It's healthy and delicious!
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Course: Chicken
    Cuisine: Thai
    Keyword: chicken in red curry sauce, thai chicken curry
    Servings: 6
    Calories: 205kcal
    Author: Jocelyn | JOZmahal
    Cost: $10
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    Ingredients

    • 2 Tablespoon Extra Virgin Olive Oil
    • 2 Chicken Breasts sliced
    • 13.5 fluid ounce Lite Coconut Milk
    • 2 ounces Red Curry Paste
    • 2 Tablespoon Organic Coconut Sugar
    • 2 Tablespoon Fish Sauce
    • 1 small Eggplant sliced in wedges
    • 1 cup String Beans or Green Beans cut 2" long
    • 2 Baby Bokchoy cut 1" long
    • ½ cup Red Bell Pepper cut into ¼" strips
    • ½ cup Green Bell Pepper cut into ¼" strips
    • 3 fresh Shiitake Mushrooms cut into ¼" strips
    • 6 Kaffir Lime Leaves shredded

    Instructions

    • In a warm skillet over medium-high heat, put olive oil, then lightly fry sliced chicken breast. Don't overcook it! As this will make the meat become tough. Should take no more than 4 minutes. Set meat aside.
    • In the same pan, add oil as needed, then add the red curry paste, stir until fragrant. Add fish sauce and coconut sugar, stir well. Then add the coconut milk. Mix the ingredients together.
    • Add the vegetables in the order that it's written above. Give it about two minutes each. This will ensure all the vegetables cook at the same time. Add the kaffir lime leaves last.
    • Put the chicken back in the curry mixture. Season to taste adding fish sauce and/or sugar as desired.

    Notes

    • You can use frozen kaffir lime leaves, although, I have found mine fresh at Amazon.
    • Check out my other blog post on how to freeze kaffir lime leaves for future use.
    • If you can't find green string beans (which can be found in Asian markets, you can substitute regular green beans).
    • You can use dried shiitake mushrooms in place of fresh ones. Prepare as instructed on package.
    • You may substitute dried shiitake mushrooms. Soak them in warm water for about 5 minutes first, then remove hard stems).
    • Adjust the coconut sugar and fish sauce as desired. Start with 2T, then add 1T at a time to get to your desired flavor profile.
    • Serve with steamed white rice.

    Nutrition

    Calories: 205kcal | Carbohydrates: 5g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 616mg | Potassium: 365mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1946IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 1mg
    Did you make this recipe?Please give a star rating below and tag us on Instagram! We'd LOVE to see your photo @JOZmahal / #JOZmahal

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    Reader Interactions

    Comments

    1. Gail

      January 05, 2022 at 12:41 pm

      5 stars
      Sooo delicious. My kids loved it too!

      Reply
    2. Samantha

      November 08, 2021 at 9:01 pm

      5 stars
      This is as good, if not way better than what I've eaten at a Thai restaurant. I followed the recipe exactly and boy was it perfection! And thanks for letting me know about Kaffir leaves. Don't you just love Amazon? That's the needed ingredient that made this recipe so authentic. Thank you for sharing! Can't wait to see more exotic recipes on your blog.

      Reply
      • Jocelyn Wilhelm

        December 28, 2021 at 10:04 am

        Thank you for your review, Samantha! That made my day! Glad you enjoyed it. 🙂

        Reply

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    Hello and Welcome! I'm Jocelyn, Joz for short. I am the recipe creator, food photographer, and food stylist here at JOZmahal ❤️ a Filipino-American kitchen. My passion for cooking earned me a college degree in Food & Nutrition. I love to cook all types of food, and you’ll see many Filipino-inspired recipes here. My goal is to create recipes that are healthy without sacrificing flavors and with easy-to-follow instructions. Living in the States for many, many, years, I have learned to get creative with cooking and use ingredients that are easy to find, (thank you Amazon!) So bookmark my site, subscribe to my newsletter, and I will help you create quick, easy, tasty, healthy, and delicious meals that you, your family, and your friends will LOVE. ❤️ Get to know me and my style of cooking! And thank you for being here!

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