Thai Chicken and Vegetable Curry

Thai Chicken and Vegetable Curry


"In just 20 minutes, you can prepare a rich, satisfying chicken and vegetable curry dinner."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


20 m servings
Serving size has been adjusted!

Original recipe yields 4 servings


On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Cut chicken into 3/4-inch cubes; toss chicken evenly with curry powder.
  2. Heat oil in large skillet; add chicken. Cook and stir over medium-high heat 3 minutes.
  3. Add undrained tomatoes, beans, carrots and crushed red pepper. Bring to boil; reduce heat. Simmer, uncovered, 5 minutes.
  4. Serve over rice and sprinkle with 1/4 cup peanuts or toasted coconut, if desired.
You might also like



Not spicy enough to be a curry - the taste was blah and very processed feel on the vegetable. May retry and make it fresh vegetables and more spices.

Used fire roasted diced with garlic instead of stewed tomatoes. Doubled the curry. Topped with coconut and peanuts. Rave reviews!

Very easy and very good.