Thai Red Curry Chicken & Vegetables
Total TimePrep/Total Time: 30 min.
- 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
- Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken.
- Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Nutrition Facts1 cup chicken with 3/4 cup rice and 3/4 cup vegetables: 511 calories, 14g fat (6g saturated fat), 94mg cholesterol, 606mg sodium, 51g carbohydrate (6g sugars, 5g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 3 starch, 1 vegetable, 1 fat.
Jul 23, 2020
Ja ja ja ja; los americanos sois la hostia. Cómo va a ser un plato Indio, si el curry rojo es tailandés? Alguien me lo puede explicar? Será plato tailandés. Es Obvio La pasta de curry, ya sea rojo, verde ó amarillo hay que freírla primero, sí no, puede caer mal al estómago.
Mar 28, 2020
I made this in a frying pan today, sauteing chopped onions in butter, with the chicken, and when they were tender, adding julienned carrots till tender, then broccoli florets just long before serving to steam them. Oh, and I added a teaspoon of granulated garlic. We thought it was delicious!
Feb 23, 2020
Something that everybody likes
Oct 10, 2019
Recipe was good for keeping it simple. For a more authentic taste, you can add a dash of fish sauce and Thai basil...or regular basil and a tsp of brown sugar or regular sugar, although coconut sugar is the best!
Nov 13, 2017
Made this for my family, we love curry. I think instead of the curry paste, I could have used Indian or Jamaican curry powder, would have added more flavor. Over all, turned out ok, Should have added ginger. Made with brown rice and beans.
Aug 14, 2016
Very nice, quick way to serve up curry in a hurry. I used powdered red curry instead of paste, and I like my curry to have a bit of a bite, so I probably doubled what would have been called for in curry paste and thickened the mixture slightly with a couple teaspoons cornstarch. Using the frozen vegetables was a great way to get from stove to table in 30 minutes.
Jun 13, 2016
We didn't have curry paste, so we used curry powder to taste. Also, since I was already using the stovetop for the rice and vegetables, i cooked the chicken on the stovetop, too. I added the curry and coconut milk when the chicken was nearly done. Nice change of pace chicken dish.
Apr 28, 2016
Needs more curry paste for sure; my husband and I added about a teaspoon extra each to our plates and mixed it into our serving after the fact, and it helped a ton. I think next time I'll brown the chicken in a skillet and add the sauce after the chicken is cooked, probably add the veggies in with everything else (similar to a stir fry) and use the entire jar of the curry paste in the sauce.
Apr 15, 2016
Flavorful but quite bland needs OOMPH. Took twice as long to cook in the oven. Next time I will brown the chicken in butter for more flavor. And add spices and seasonings.
Mar 14, 2016
The chicken comes out super moist. I roasted oriental mixed vegetables next to the chicken dish. This was the first I heard of and used Red Curry Paste. I was afraid it would be too spicy hot, (I'm hyper-sensitive) but it was not. I will make this dish often.