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    You are in: Home / Recipes / Thai Curry Chicken & Vegetables Recipe
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    Thai Curry Chicken & Vegetables

    Thai Curry Chicken & Vegetables. Photo by Starrynews

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Karen67's Note:

    No idea where I got this recipe, but it is one of my favorites. Use your favorite vegetables. I tend to use mushrooms, carrots, and zucchini, but anything will work. I'm guessing on number of servings. I'm not crazy about really spicy dishes, so I always leave out the cayenne pepper.

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    Units: US | Metric


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

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on July 13, 2008


      Delicious recipe, I used light coconut milk and also cut back the cayenne to a pinch (substituting paprika to restore the lovely reddish hue). My veggies were broccoli, red pepper, and peas which looked lovely against the color of the sauce. If you are using lite coconut milk this will be a bit more "soupy" as the only difference between regular and lite coconut milk is the addition of water (compare the cans to see!). As such, I cut back my chicken broth to 1/2 cup and was pleased with the results. Great recipe, a keeper. Thanks, Karen!

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    • on June 26, 2012


      This was a $2000 Winner in Bake-Off Contest 35.

      I just stumbled across the recipe used as a bookmark in an old book and was trying to find it on line rather than typing it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2009


      Delicious! The seasonings were wonderful all together. I omitted the salt (personal preference) and used carrots, green peppers, and onions for the vegetables. Leftovers reheated wonderfully the next day. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Thai Curry Chicken & Vegetables

    Serving Size: 1 (339 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 664.3
    Calories from Fat 176
    Total Fat 19.6 g
    Saturated Fat 12.1 g
    Cholesterol 72.6 mg
    Sodium 744.4 mg
    Total Carbohydrate 88.7 g
    Dietary Fiber 3.1 g
    Sugars 37.4 g
    Protein 31.7 g

    The following items or measurements are not included:

    five-spice powder

    rice wine vinegar

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