Thai Curry Chicken & Vegetables Recipe

Name: Thai Curry Chicken & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 teaspoon five-spice powder; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon ginger; 1/2 teaspoon pepper; 1/2 teaspoon cayenne pepper; 1 tablespoon soy sauce; 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces; 1 cup chicken broth; 3 teaspoons curry powder; 2 tablespoons rice wine vinegar (or 2 tablespoons regular vinegar); 14 ounces coconut milk (lite will work ok); 2 1/2 cups mixed vegetables, fresh; 5 cups cooked rice

Servings: persons

2 tablespoons olive oil
1 teaspoon five-spice powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 tablespoon soy sauce
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 cup chicken broth
3 teaspoons curry powder
2 tablespoons rice wine vinegar (or 2 tablespoons regular vinegar)
14 ounces coconut milk (lite will work ok)
2 1/2 cups mixed vegetables, fresh
5 cups cooked rice

1
Heat oil over medium-high until hot.
2
Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt.
3
Add chicken, cook and stir for 5-8 minutes or until coated with spices and no longer pink.
4
Add chicken broth, curry, vinegar and coconut milk. Stir.
5
Bring to a boil.
6
Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
7
Add vegetables to skillet and bring to a boil.
8
Cook for 3-5 minutes or until vegetables are tender - crisp.
9
Serve over rice.

1344

kcal

Calories

Fat

188

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 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 teaspoon five-spice powder, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and more.

Yes, Thai Curry Chicken & 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 Curry Chicken & Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions