Vegetable and Chicken Curry Recipe

Name: Vegetable and Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large stalks lemongrass; 4 large garlic cloves, coarsely chopped; 1 (3- to 4-inch) dried hot red chile, seeds removed and chile crumbled; 1 (1/2-inch) piece fresh or frozen turmeric (thawed if frozen), peeled; 2 1/2 cups plus 4 to 5 tablespoons water; 6 whole star anise; 1 (13 1/2- to 14-ounce) can unsweetened coconut milk; 1/4 cup unsalted roasted peanuts; 1 tablespoon Thai red curry paste (preferably Mae Ploy brand); 1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch pieces; 1/4 cup Asian fish sauce (preferably 3 Crab brand); 1 1/2 tablespoons sugar; 1/2 teaspoon salt; 1 tablespoon creamy peanut butter; 2 1/2 cups 1-inch pieces peeled and seeded buttercup squash (from a 1 1/2-lb piece of squash); 2 cups 1-inch pieces peeled sweet potato (1 pound); 2 cups chopped sweet onion (1 pound); 1 1/2 cups chopped red bell pepper (1 1/2 medium); 1 1/2 cups chopped green bell pepper (1 1/2 medium); 1 1/2 cups 1-inch pieces peeled yellow-fleshed potato such as Yukon Gold (3/4 pound); 1 1/2 cups 1-inch pieces carrot (6 medium); 1 1/2 cups trimmed and halved green beans (6 ounces); Accompaniments: jasmine rice and sliced warm French bread

Servings: persons

3 large stalks lemongrass
4 large garlic cloves, coarsely chopped
1 (3- to 4-inch) dried hot red chile, seeds removed and chile crumbled
1 (1/2-inch) piece fresh or frozen turmeric (thawed if frozen), peeled
2 1/2 cups plus 4 to 5 tablespoons water
6 whole star anise
1 (13 1/2- to 14-ounce) can unsweetened coconut milk
1/4 cup unsalted roasted peanuts
1 tablespoon Thai red curry paste (preferably Mae Ploy brand)
1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch pieces
1/4 cup Asian fish sauce (preferably 3 Crab brand)
1 1/2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon creamy peanut butter
2 1/2 cups 1-inch pieces peeled and seeded buttercup squash (from a 1 1/2-lb piece of squash)
2 cups 1-inch pieces peeled sweet potato (1 pound)
2 cups chopped sweet onion (1 pound)
1 1/2 cups chopped red bell pepper (1 1/2 medium)
1 1/2 cups chopped green bell pepper (1 1/2 medium)
1 1/2 cups 1-inch pieces peeled yellow-fleshed potato such as Yukon Gold (3/4 pound)
1 1/2 cups 1-inch pieces carrot (6 medium)
1 1/2 cups trimmed and halved green beans (6 ounces)
Accompaniments: jasmine rice and sliced warm French bread

1
Discard 1 or 2 outer layers from lemongrass and trim root ends.
2
Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend.
3
Set aside.
4
Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes.
5
Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes.
6
Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes.
7
Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.
8
Increase heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.
9
Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally.
10
Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender.
11
Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.
12
Discard star anise and serve curry over rice, with bread on the side.

1998

kcal

Calories

130

Fat

144

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 23 ingredients. The key ingredients include: 3 large stalks lemongrass, 4 large garlic cloves, coarsely chopped, 1 (3- to 4-inch) dried hot red chile, seeds removed and chile crumbled, 1 (1/2-inch) piece fresh or frozen turmeric (thawed if frozen), peeled, and more.

Yes, Vegetable and Chicken Curry 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!

Vegetable and Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions