Creamy Thai Chicken Curry with Seasonal Vegetables
This creamy Thai chicken curry is a delightful dish that combines tender pieces of chicken with an assortment of fresh vegetables in a rich coconut milk sauce. It's a versatile recipe that allows you to use your favorite vegetables, making it a perfect choice for any season. The aromatic spices give this curry a warm and inviting flavor, while the coconut milk adds a luscious creaminess. While the original recipe can be adjusted to escalate the heat with cayenne pepper, it’s equally delicious when made milder. This wholesome dish is great for family dinners or meal prep, served over a bed of fluffy rice for a complete and satisfying meal.
6-8
Servings
350
Calories
15
Ingredients
Ingredients
olive oil
2 (tablespoons)
five-spice powder
1 (teaspoon)
salt
1/2 (teaspoon)
garlic powder
1/2 (teaspoon)
ginger
1/2 (teaspoon, grated or ground)
black pepper
1/2 (teaspoon)
cayenne pepper
1/2 (teaspoon (optional))
soy sauce
1 (tablespoon)
boneless skinless chicken breasts
1.5 (pounds, cut into 1-inch pieces)
chicken broth
1 (cup)
curry powder
3 (teaspoons)
rice wine vinegar
2 (tablespoons (or regular vinegar))
coconut milk
14 (ounces (lite coconut milk also works))
mixed vegetables
2.5 (cups, fresh (use your favorite selection))
cooked rice
5 (cups)
Instructions
1
In a large skillet, heat the olive oil over medium-high heat until shimmering.
2
Add the five-spice powder, garlic powder, ginger, salt, pepper, and soy sauce to the hot oil. Stir well to combine and let the spices release their flavors for about 1 minute.
3
Introduce the chicken pieces to the skillet, ensuring they are well-coated with the spice mixture. Cook for 5-8 minutes, stirring occasionally, until the chicken is no longer pink and is cooked through.
4
Pour in the chicken broth, curry powder, rice vinegar, and coconut milk. Mix everything together, bringing the mixture to a gentle boil.
5
Once boiling, reduce the heat and let the curry simmer uncovered for 20-25 minutes, stirring occasionally, allowing the flavors to meld.
6
Add your choice of mixed vegetables to the skillet and increase the heat to bring the mixture to a boil again.
7
Cook for another 3-5 minutes, or until the vegetables are tender yet crisp.
8
Serve the curry over a generous portion of cooked rice and enjoy your delicious meal!
Nutrition Information
12.5g
Fat
45g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Creamy Thai Chicken Curry with Seasonal Vegetables.
What type of meat is used in this curry?
The recipe calls for 1.5 pounds of boneless skinless chicken breasts.
How many servings does this recipe provide?
This recipe makes approximately 6-8 servings.
How many calories are in one serving?
There are 350 calories per serving.
What is the fat content per serving?
Each serving contains 12.5g of fat.
How much protein is in this Thai chicken curry?
There are 20g of protein per serving.
What is the total carbohydrate count?
The dish contains 45g of carbohydrates per serving.
Is this considered a one-pot meal?
Yes, it is described as a convenient one-pot meal.
Can I use lite coconut milk?
Yes, lite coconut milk works as an alternative to regular coconut milk.
How much coconut milk is required?
The recipe requires 14 ounces of coconut milk.
How long should the curry simmer?
The curry should simmer uncovered for 20-25 minutes.
How much chicken broth is used?
One cup of chicken broth is used in the sauce.
Is the cayenne pepper mandatory?
No, the 1/2 teaspoon of cayenne pepper is optional to adjust the heat level.
Can I substitute rice wine vinegar?
Yes, regular vinegar can be used if rice wine vinegar is unavailable.
What type of oil is recommended?
The recipe recommends using 2 tablespoons of olive oil.
How much curry powder is needed?
The recipe calls for 3 teaspoons of curry powder.
What size should the chicken pieces be?
The chicken should be cut into 1-inch pieces.
How much rice is served with this dish?
It is served over 5 cups of cooked rice.
What vegetables can I use?
You can use 2.5 cups of your favorite mixed seasonal vegetables.
How long do the vegetables cook?
The vegetables are cooked for 3-5 minutes until tender yet crisp.
What spices are used in the initial oil mixture?
The initial mixture includes five-spice powder, garlic powder, ginger, salt, pepper, and soy sauce.
Should the curry be covered while simmering?
No, the instructions specify to simmer the curry uncovered.
Is this recipe suitable for meal prep?
Yes, it is a wholesome dish that is great for meal prep.
How much soy sauce is included?
One tablespoon of soy sauce is used in the recipe.
Can I use fresh ginger?
Yes, the recipe suggests 1/2 teaspoon of grated or ground ginger.
What is the first step in the instructions?
The first step is to heat olive oil in a large skillet over medium-high heat until shimmering.
How long does it take to cook the chicken?
The chicken takes about 5-8 minutes to cook through.
How much five-spice powder is used?
One teaspoon of five-spice powder is included in the recipe.
Is this a spicy dish?
It has warm flavors from aromatic spices but can be made milder or hotter depending on the cayenne pepper.
How many ingredients are in this recipe?
There are a total of 15 ingredients listed for this curry.