Red Curry Thai Chicken Stir Fry

January 6, 2019

Author Notes: A Thai style chicken stir fry loaded with vegetables in a red curry coconut broth, and served over creamy coconut rice. Packed with flavor!Dash of Amy

Serves: 6-8
Prep time: 10 min
Cook time: 30 min


Chicken & Vegetables

  • 4 chicken breasts, cubed
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 large onion, diced
  • 2 stalks celery, sliced thin
  • 1 red pepper, diced
  • 1/2 head cauliflower florets
  • 4 garlic cloves, minced
  • 2 large carrots, sliced
  • 1 zucchini, sliced, then halved
  • 1 ounce can coconut milk
  • 3/4 cup chicken broth
  • 2 tablespoons red curry paste
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 10 fresh basil leaves, finely chopped

Creamy Coconut Rice

  • 2 cups jasmine rice
  • 2 cans coconut milk
  • 1 teaspoon salt
In This Recipe


Chicken & Vegetables

  1. Heat a deep skillet over medium heat, and add one tablespoon of olive oil, chicken breast, salt and pepper.
  2. Cook until done stirring often, about 4-5 minutes. Transfer to a plate.
  3. Add 1 tbsp olive oil to the same pan, and add all of the vegetables mixing well.
  4. Cook until the cauliflower is fork tender, about 5-7 minutes.
  5. Add the coconut milk, chicken broth, red curry paste, salt and pepper.
  6. Bring to a boil, then reduce to simmer, add the chicken back, and cook an additional 2-3 minutes.
  7. Sprinkle with fresh basil.
  8. Serve over creamy coconut rice.

Creamy Coconut Rice

  1. PLace rice, coconut milk, and salt in a medium saucepan, and bring to a boil.
  2. Reduce heat to low, and cook until all liquid is absorbed, about 15 minutes.

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