Quick Thai Chicken & Vegetable Curry

Quick Thai Chicken & Vegetable Curry

14 Reviews
From: EatingWell Magazine, Fall 2003

Curry quick enough for a weeknight supper—especially if you use precut cauliflower and baby spinach.

Ingredients 4 servings

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  • 2 teaspoons canola oil
  • 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
  • 1 medium onion, halved and sliced
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1-2 teaspoons red curry paste, to taste (see Ingredient note)
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup reduced-sodium chicken broth
  • 1 cup “lite” coconut milk
  • 1 tablespoon fish sauce, or reduced-sodium soy sauce
  • 1 teaspoon light brown sugar
  • 1½ cups cauliflower florets
  • Lime wedges
  • 2 cups baby spinach
  • 1 tablespoon lime juice


  • Active

  • Ready In

  1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges.
  • Make Ahead Tip: The curry will keep, covered, in the refrigerator for up to 2 days.
  • Red curry paste is a blend of chile peppers, garlic, lemongrass and galanga (a rhizome with a flavor similar to ginger). Commercial Asian curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars or cans in the Asian section of the store. Brands differ in spiciness so use sparingly. Once opened, it will keep in the refrigerator for up to 1 month.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 248 calories; 9 g fat(4 g sat); 3 g fiber; 13 g carbohydrates; 28 g protein; 57 mcg folate; 63 mg cholesterol; 5 g sugars; 1 g added sugars; 2,783 IU vitamin A; 77 mg vitamin C; 61 mg calcium; 2 mg iron; 576 mg sodium; 526 mg potassium
  • Nutrition Bonus: Vitamin C (128% daily value), Vitamin A (56% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 4 lean protein, ½ fat

Reviews 14

November 30, 2017
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By: MadameMarsh
I wish I could rate it 3.5 stars since the flavor was lacking as written, but since this is a great base for a simple at-home red curry, 4 stars will do. To really taste the red curry flavors I ended up using 2 TBS of curry paste because the 1-2 tsp as written wasn't nearly enough. I also added 1/4 tsp of salt, and more fish sauce at the end totaling 1.5 TBS all together. I also used full fat coconut milk, lite is just watered down coconut milk at the same price as regular, plus the fat is great for you.
February 01, 2014
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By: Missy
Both my husband and I are from the south, we like strong flavors in our foods. We found this one to be more of a soup than something to put over rice. Our first serving we tried without rice, and it was just okay...very week. We put Siracha sauce to spice it up. We found the original recipe weak and too sweet...probably from the coconut milk. I understand that's the flavor of Thai cuisine. I added broccoli and carrots instead of just the 1/2 cup peas called for, and the recipe could still have used a load more vegetables. I even added 1 lb of chicken, more than what was called for. This recipe is just not for us...sorry! Pros: Healthy Cons: Very weak flavored, a little too sweet tasting for us
August 25, 2012
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By: Kasey Weaver
Incredible flavor As I said in my cons, I didn't have all the incredients (red curry one) but I did happen to have the components of them (chili pepper paste, lemongrass paste, ginger, etc) so I 'winged' it a bit. I added some fresh zucchini along with the cauliflower. I was amazed at the flavor. Will definitely make this again! Pros: Can adjust to your likes, modify vegetables Cons: Some ingredients not readily available so need to be ready
July 29, 2012
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By: EatingWell User
I think it's very good! I think the recipe warrants way more curry paste, black pepper, more garlic, more cocnut milk...if you just keep tasting and go with your gut it can turn out very good.
July 27, 2012
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By: EatingWell User
great recipe, I used half a jar of curry paste to get it spicy and used full coconut milk instead of lite, my family loved it!
November 25, 2011
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By: EatingWell User
Quite good and tasty This is a very good dish. I don't usually cook, so as a novice, I was very impressed both with myself and this dish that it came out so good and tasty-I'll definitely be making it again! Pros: Very flavorful sauce, chicken delicious, really good taste all-around Cons: Sauce was kind of watery
July 03, 2010
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By: betsy.specht
This was absolutely delicious! We used a mixture of vegetables -- including mustard greens -- and 1/2 jar of red curry. Wonderful flavor. We're sure to repeat this again and again.
May 19, 2010
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By: EatingWell User
One of my family's new favorites! I doubled the curry and used 2 dozen fresh basil leaves (add with spinach) for a an additional flavor kick. For less watery sauce use regular (not lite) coconut milk (does take away from the "heathly factor" a bit). YUM!
April 13, 2010
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By: king.kaela
I used an extra tablespoon of curry paste (and added some chili sauce), but it still wasn't as spicy I would have hoped. Next time, I'll use a full can of lite coconut milk instead of 1/2 broth 1/2 coconut milk. I think that'll improve the texture too.
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