Thai Red Curry with Chicken and Veggies

This curry bowl is full of beautiful flavours. Made with Thai red curry paste, coconut milk and a touch of peanut butter, it's smooth, creamy, and so delicious. Serve on a bed of rice or with some noodles.

Servings 4 people


To make the curry paste

  • 3 tbsp Thai red curry paste
  • 1 tbsp peanut butter
  • 1/2 tsp cumin powder
  • 1/4 tsp ground coriander

For the curry

  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp ginger chopped
  • 1 can coconut milk
  • 2-3 chicken breasts cooked and sliced
  • 3/4 cup chicken broth
  • 2 tsp soy sauce
  • 2 cups broccoli florets
  • 2 medium carrots sliced
  • 1 medium red pepper chopped
  • 1 cup cooked basmati rice prepare to package directions


  1. In a small bowl, mix together all of the ingredients to make the curry paste. Set aside.

  2. In a large skillet on medium-low heat, add the olive oil. Once the oil is heated, add the garlic and ginger and cook for 30 seconds. Add the curry paste, and 1/4 of the coconut milk. Cook the paste for 1 minute then add the chicken breasts. Cook the chicken for 2-3 minutes. (If the mixture begins to evaporate, add a splash of chicken broth).

  3. Add in the chicken broth, the rest of the coconut milk, and the soy sauce. Cook on low for 5-10 mins while you fry the veggies.

  4. In another skillet, on medium heat, add the carrots and broccoli and cook for 3-4 mins. If they start to brown, add a splash of chicken broth (or water). Add in the red pepper, and cook for another 4-5 minutes.

  5. Place the veggies in with the curry sauce, and mix it all together. Serve with rice.