Thai Curry Chicken & Vegetables

"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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photo by Starrynews photo by Starrynews
photo by Starrynews
photo by karen photo by karen
photo by Outta Here photo by Outta Here
photo by Outta Here photo by Outta Here
photo by Engrossed photo by Engrossed
Ready In:
50mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

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

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Reviews

  1. This excellent recipe was originally from Ms Mankika Misra (Miami Fla.) who won a national prize for it. One of the best Thai Chicken Curry recipe's made public. Is best over a bed of Basmati rice.
     
  2. This was a $2000 Winner in Bake-Off Contest 35.<br/><br/>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.
     
  3. 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!
     
  4. 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!
     
  5. This was my pick for making my first curry and I must say it came out delicious. I did mix the soy sauce, pepper, garlic powder, salt and five-spice powder together and then let the chicken marinade in this mixture for a bit and then followed the recipe as written. I used cubed potatoes, peas and juliened carrots as my vegetables. I wanted a recipe to try out my new Penzey's sweet curry powder and this was just the ticket. Will definately make again. Thanks for the recipe Karen.
     
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Tweaks

  1. Gave credit to original writer. Best method to serve.
     
  2. Liked the taste and it was easy to make. It was however much too soupy. We like it "saucy" but this was a little too wet. Maybe the cup of chicken broth could be decreased to 1/2 a cup or less. Used one big garlic instead of the powder and decreased the cayenne pepper to 1/4 teaspoon. For vegetables I used 1 cup mushrooms, one large onion and 1 1/2 cup mixed vegetables (peas, string beans, carrots, broccoli, spinach. Will make this again cause we really liked the taste but as said, with less fluid. Thanks for posting.
     

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