Thai Chicken Curry With Vegetables Recipe

Name: Thai Chicken Curry With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, sauteed; 4 garlic cloves, minced; 2 tablespoons ginger, finely minced; 2 tablespoons curry powder; 2 teaspoons cumin; 1 (14 ounce) can reduced-sodium fat-free chicken broth; 1 (8 1/2 ounce) bag Uncle Ben's Ready Rice, long grain and wild rice blend; 4 ounces chicken tenderloins, cubed; 1 (1 lb) bag frozen mixed vegetables; 2 teaspoons cilantro, finely chopped

Servings: persons

1 tablespoon extra virgin olive oil
1 medium onion, sauteed
4 garlic cloves, minced
2 tablespoons ginger, finely minced
2 tablespoons curry powder
2 teaspoons cumin
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 (8 1/2 ounce) bag Uncle Ben's Ready Rice, long grain and wild rice blend
4 ounces chicken tenderloins, cubed
1 (1 lb) bag frozen mixed vegetables
2 teaspoons cilantro, finely chopped

1
In a large skillet, add olive oil and bring up to heat.
2
Add sliced onion, garlic, and ginger and sautee until onions are translucent.
3
Add curry powder, cumin and stir just until onions are coated.
4
Add about half of the chicken broth and allow to simmer.
5
Heat up rice in the microwave and add to skillet.
6
Allow for some of the rice to soak up the broth, and add more as needed throughout cooking.
7
In a separate skillet, cook chicken until lightly browned, set aside.
8
When the rice has almost completely absorbed the liquid, add the bag of veggies and cover and cook until warmed through, add the rest of the liquid at this time.
9
Continue simmering until almost all the liquid is once again absorbed, add chicken and cilantro and cook enough for chicken to re-warm.
10
There should be minimal liquid left at this time!
11
Enjoy!

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium onion, sauteed, 4 garlic cloves, minced, 2 tablespoons ginger, finely minced, and more.

Yes, Thai Chicken Curry With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken Curry With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions