How many servings does this recipe make?

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

What ingredients do I need for Thai Red Curry Chicken & Vegetables?

You need 6 ingredients. The key ingredients include: 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces, 1-1/3 cups light coconut milk, 2 tablespoons red curry paste, 1/2 teaspoon salt, and more.

Is Thai Red Curry Chicken & Vegetables suitable as meat & poultry?

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

How do I store leftover Thai Red Curry Chicken & Vegetables?

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

Thai Red Curry Chicken & Vegetables Recipe

Name: Thai Red Curry Chicken & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces; 1-1/3 cups light coconut milk; 2 tablespoons red curry paste; 1/2 teaspoon salt; 1 package (16 ounces) frozen stir-fry vegetable blend; 3 cups hot cooked brown rice

Try this homemade Thai Red Curry Chicken & Vegetables recipe the whole family will love. Made with chicken breasts, light coconut milk, red curry and sa…

This Thai Red Curry Chicken & Vegetables relies on simple, everyday ingredients such as light coconut milk, red curry paste, salt and hot cooked brown rice. It comes together quickly and makes 4 servings, at about 556 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

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Quick Info

Servings
4 servings
Calories
556 kcal
Category
Meat & Poultry

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