Thai Red Curry with Chicken and Veggies

We love Thai red curry, but take out is expensive, and now that we live in the boonies, there isn’t even a close Thai restaurant near by. So, a win-win to save money and time/gas, we make our own curries at home.

Thai Red Curry with Chicken & Veggies

Ingredients

• ½ whole cooked chicken (Instant Pot or rotisserie), shredded

• 1 head broccoli, cut into florets

• 2 bell peppers, sliced

• 1 medium onion, sliced

• 3 cloves garlic, minced

• 2 cans coconut milk (14 oz each)

• 2–3 Tbsp red curry paste (adjust to taste)

• 2 medium carrots, cut into matchsticks

• 2 cups cabbage, thinly sliced

• 2–3 Tbsp oil (vegetable or coconut oil)

• 1–2 tsp fish sauce (optional)

• 1 tsp sugar or honey (optional)

• Salt and pepper to taste

• Cooked jasmine or white rice, for serving

• Fresh cilantro or basil for garnish (optional)

Instructions

Step 1: Sauté the Aromatics & Veggies

1. Heat oil in a large deep pan or wok over medium heat.

2. Add sliced onion and garlic; sauté until fragrant, about 2–3 minutes.

3. Add bell peppers, broccoli, and carrots. Stir-fry for 3–4 minutes until slightly tender.

Step 2: Add Curry Base

1. Stir in red curry paste and cook for 1 minute to release flavors.

2. Pour in the coconut milk and stir until curry paste is fully incorporated.

3. Bring to a gentle simmer.

Step 3: Add Chicken & Cabbage

1. Add shredded chicken and sliced cabbage to the curry.

2. Simmer 5–7 minutes until all vegetables are tender but still crisp.

3. Season with fish sauce, sugar, salt, and pepper to taste.

Step 4: Serve

• Spoon curry over cooked jasmine or white rice.

• Garnish with fresh cilantro or basil if desired.

• Enjoy hot for a hearty, comforting meal!

Tips & Variations

• Shortcut: Use pre-cooked rotisserie chicken to save time.

• Vegetarian: Skip chicken and add tofu or extra vegetables.

• Spice level: Adjust red curry paste to your taste. Add chili flakes if you like it hotter.

Thai Red Curry with Chicken & Veggies FAQ

1. Can I make Thai red curry with leftover rotisserie chicken?
Yes! Rotisserie chicken is a perfect shortcut for this recipe. Simply shred the meat and add it to the curry during the final simmer.

2. Can I make this Thai red curry vegetarian or vegan?
Absolutely. Omit the chicken and add tofu, tempeh, or extra vegetables like zucchini, snap peas, or mushrooms. Use soy sauce instead of fish sauce for a vegan option.

3. Can I use frozen vegetables for this curry?
Yes! Frozen broccoli, bell peppers, or carrots can be used. Add them a few minutes earlier in the simmer to prevent overcooking.

4. What type of rice pairs best with Thai red curry?
Jasmine rice is traditional and works best, but basmati or brown rice are good alternatives. Serve curry hot over cooked rice to soak up the sauce.

5. How do I adjust the spiciness of Thai red curry?
Control the heat by adjusting the amount of red curry paste. Add a small pinch of chili flakes for extra heat or coconut milk to mellow the spice.

6. Can I make Thai red curry in advance and reheat?
Yes! Store in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or microwave, adding a splash of coconut milk if needed to restore creaminess.

7. Can I freeze Thai red curry?
Yes. Let the curry cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stove.