Craving the rich, aromatic, and comforting flavors of your favorite Thai restaurant, but don’t have the time or energy for a complicated recipe or a takeout order? What if you could whip up a creamy, vibrant, and absolutely delicious curry in your own kitchen, all in one pan and in about 30 minutes? This recipe for Easy Chicken Curry with Vegetables is the weeknight hero you’ve been searching for.
This isn’t just a recipe; it’s your new go-to for a fast, flavorful, and satisfying meal. We’ll show you how to use a few smart shortcuts, like store-bought curry paste, to build a luscious and authentic-tasting curry sauce. Packed with tender chicken, crisp-tender broccoli, and sweet carrots, this is a complete one-pan dinner that will leave everyone asking for seconds.
Table of Contents
Table of Contents
Recipe Overview: Better Than Takeout in 30 Minutes
The genius of this Easy Chicken Curry lies in its incredible speed and simplicity without sacrificing flavor. The entire dish comes together in a single sauté pan, making cleanup a breeze. By “blooming” the curry paste in oil, we unlock its deep, fragrant potential, creating a sauce that tastes like it has been simmering for hours. It’s the perfect, healthy, and crowd-pleasing meal for any busy night of the week.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for a Perfect Thai-Style Curry
This recipe uses a handful of accessible ingredients to create a dish with wonderfully complex, Thai-inspired flavors.
- Red Thai Curry Paste: This is your all-in-one flavor bomb and the most important ingredient in the dish! A good quality store-bought red curry paste is a brilliant shortcut, packed with a complex and aromatic blend of red chilies, lemongrass, galangal (a cousin to ginger), garlic, and fragrant spices.
- Coconut Milk: This is the key to creating a rich, luscious, and creamy curry sauce. For the best, most authentic result, we strongly recommend using full-fat, canned coconut milk. It provides the perfect creamy texture and balances the spice of the curry paste beautifully.
- Chicken Breasts: Lean, quick-cooking, and a perfect canvas for the bold flavors of the curry sauce. We’ll show you how to cook them so they stay wonderfully tender and juicy, absorbing all the delicious flavor from the sauce.
- Hardy Vegetables (Broccoli & Carrots): This classic, colorful duo adds wonderful texture, nutrition, and a touch of sweetness to the curry. They are sturdy enough to hold up to the simmering sauce, becoming perfectly crisp-tender without turning mushy.
- The Aromatics (Onion, Garlic, Ginger): While the curry paste has aromatics, adding fresh onion, garlic, and ginger builds an even deeper, more vibrant flavor base for your sauce.
- Lime (Zest & Juice): This is the essential final touch that makes the entire dish come alive. A little lime zest added during cooking provides a fragrant, citrusy note, while a generous squeeze of fresh lime juice at the very end brightens up all the rich, savory flavors and makes the curry taste incredibly fresh.
Step-by-Step to the Easiest Chicken Curry
Follow these simple, detailed steps to create this stunning one-pan meal in just about 30 minutes.
Step 1: “Bloom” the Curry Paste and Sauté the Onion
First, heat 1 tablespoon of the vegetable oil in a large sauté pan or Dutch oven over medium heat. Add the red Thai curry paste and the sliced onions.
Cook, stirring often, for 5 to 6 minutes. This crucial first step is called “blooming” the curry paste. The heat of the oil toasts the spices and aromatics in the paste, waking them up and making their flavor deeper, richer, and much more fragrant.
Step 2: Brown the Chicken
While the paste is blooming, pat your cubed chicken breast completely dry with paper towels and sprinkle it generously with salt and pepper.
Pro Tip: Patting the chicken dry is key to getting a good sear. A dry surface browns, while a wet surface steams.
Add the remaining 1 tablespoon of oil to the pan. Add the seasoned chicken and cook, stirring it into the onion-curry mixture, until the chicken is golden brown on all sides.
Step 3: Add the Vegetables and Aromatics
Now, add the broccoli florets, chopped carrots, dried basil, minced garlic, and the zest of 1/2 lime to the pan. Cook, stirring constantly, until the vegetables are coated in the curry paste and have begun to soften slightly, about 2 minutes.
Step 4: Simmer to Perfection
Pour the coconut milk, chicken stock, and the can of diced tomatoes into the pan. Stir everything together, scraping up any flavorful bits from the bottom of the pan.
Bring the mixture to a lively simmer. Let the curry continue to simmer, stirring occasionally, for about 20 minutes. This will allow the chicken to cook through completely, the vegetables to become tender, and the sauce to reduce and thicken into a beautiful, creamy consistency.
Step 5: Finish with Fresh Lime
Once the chicken is cooked through and the sauce has thickened, your curry is ready. Just before serving, squeeze a generous amount of fresh lime juice over the top to brighten up all the flavors.
Serving Your Delicious Homemade Curry
This Easy Chicken Curry is a beautiful, vibrant dish that deserves a simple presentation. Ladle the hot, creamy curry into shallow bowls. The perfect way to serve it is over a bed of fluffy, steamed Jasmine rice, which is perfect for soaking up every last drop of the delicious sauce.
Garnish each bowl with a sprinkle of fresh, chopped cilantro and serve with extra lime wedges on the side for those who want an extra zesty kick.
The Best 30-Minute Easy Chicken Curry with Vegetables
An easy, one-pan Thai-style red curry featuring chicken and vegetables. The dish starts by blooming red Thai curry paste with sliced onions to build a fragrant base. Cubed chicken breast is then browned in the pan, followed by broccoli florets and carrots. The curry is simmered in a creamy sauce of coconut milk, chicken stock, and diced tomatoes until the chicken is cooked through and the vegetables are tender. It’s finished with fresh lime zest and juice for a bright, aromatic kick.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons red Thai curry paste
- 1 yellow onion, sliced with the grain
- 2 chicken breasts, cut into cubes
- Salt and freshly ground black pepper
- 1 1/2 cups broccoli florets
- 1 1/2 cups chopped carrots
- 1 teaspoon dried basil
- 3 cloves garlic, minced
- Zest of 1/2 lime
- 1 1/4 cups coconut milk
- 1/4 cup chicken stock
- One 14-ounce can diced tomatoes
- Lime wedges, for squeezing
Instructions
- In a large sauté pan over medium heat, cook 1 tablespoon of the vegetable oil with the curry paste and sliced onions. Stir often and let the mixture sizzle for 5 to 6 minutes to bloom the spices.
- Pat the chicken cubes dry and sprinkle them with salt and pepper. Add the remaining 1 tablespoon of oil to the pan.
- Add the chicken to the pan and cook, stirring, until it is golden on all sides.
- Add the broccoli florets, chopped carrots, dried basil, minced garlic, and lime zest to the pan. Cook for about 2 minutes, stirring, until the vegetables are coated in the curry mixture.
- Pour in the coconut milk, chicken stock, and diced tomatoes. Bring the mixture to a simmer.
- Continue to let the curry simmer for about 20 minutes, until the chicken is cooked through, the vegetables are tender, and the sauce has begun to thicken.
- Serve the curry hot, with lime wedges on the side for squeezing.
Notes
- This is a one-pan meal, which simplifies both the cooking process and cleanup.
- ‘Blooming’ the curry paste in hot oil at the beginning is a key step that deepens its flavor and aroma.
- Patting the chicken dry before adding it to the pan helps it to brown nicely instead of steaming.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 500-600
- Sugar: 15-20 g
- Sodium: 800-1100 mg
- Fat: 30-40 g
- Saturated Fat: 20-25 g
- Trans Fat: 0 g
- Carbohydrates: 25-35 g
- Fiber: 6-8 g
- Protein: 30-35 g
- Cholesterol: 80-100 mg
Storage and Make-Ahead Tips
Curry is one of those magical dishes that tastes even better the next day as the flavors have more time to meld together.
- Storage: Allow any leftover curry to cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezing: This curry freezes very well. Let it cool completely, then portion it into freezer-safe containers or bags. It will keep well in the freezer for up to 3 months.
- Reheating: Thaw frozen curry in the refrigerator overnight. Reheat it gently in a saucepan over medium-low heat or in the microwave until it is warmed through.
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Creative Recipe Variations
This simple curry recipe is a fantastic base for all sorts of delicious customizations.
- Change the Protein: This curry is equally delicious with other proteins. Try it with a pound of peeled and deveined shrimp (add them during the last 5 minutes of cooking so they don’t overcook). Or, for a vegetarian version, use a can of drained chickpeas and a block of cubed, firm tofu.
- Use Different Vegetables: Feel free to clean out your vegetable drawer! This curry is fantastic with sliced bell peppers (any color), snow peas, sugar snap peas, canned bamboo shoots, or baby corn. Just add them along with the carrots and broccoli.
- Add a Touch of Sweetness: Many authentic Thai curries have a touch of sweetness to balance the spice and saltiness. If you like, you can add one or two teaspoons of brown sugar, palm sugar, or even a drizzle of maple syrup to the sauce along with the coconut milk.
Enjoy Your “Better Than Takeout” Meal!
You’ve just created a vibrant, delicious, and healthy meal that rivals any dish from your favorite Thai restaurant, and you did it in your own kitchen in about 30 minutes! This Easy Chicken Curry with Vegetables is the perfect recipe to have in your back pocket for a satisfying, stress-free dinner any night of the week.
We hope you love this quick trip to Thailand in a bowl!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is always looking for quick and easy dinner ideas!
Frequently Asked Questions (FAQs)
Q1: Is red Thai curry paste very spicy?
The spice level of red curry paste can vary significantly from brand to brand. Most common brands found in American grocery stores (like Thai Kitchen) are relatively mild. Other, more authentic brands (like Maesri or Mae Ploy) can be quite a bit spicier. If you are sensitive to heat, start with a little less curry paste, and you can always add more to taste.
Q2: What is the difference between red, green, and yellow curry paste?
The main difference is the type of chili used. Red curry is made from dried red chilies and is a versatile, medium-spicy paste. Green curry is made from fresh green chilies and is often the spiciest and most herbaceous of the three. Yellow curry is the mildest and gets its color and flavor from turmeric and other warm spices like cumin and coriander.
Q3: Can I use light coconut milk to make it healthier?
While you can use light coconut milk, it will result in a much thinner, less rich, and less flavorful sauce. Full-fat coconut milk is essential for creating that signature creamy, luscious texture that makes Thai curry so delicious. The fat also helps to balance and carry the spice of the curry paste.
Q4: What should I serve with chicken curry?
The classic pairing is fluffy, steamed Jasmine rice. Its fragrant aroma is the perfect complement to the curry. Warm naan bread or roti is also wonderful for scooping up the sauce. For a lower-carb option, you can serve the curry over cauliflower rice or quinoa.
Q5: Can I use chicken thighs instead of chicken breasts?
Yes, absolutely! Boneless, skinless chicken thighs are a fantastic choice for this curry. They are more forgiving than chicken breasts and will stay incredibly moist and tender. Simply cut them into cubes and cook them just as you would the chicken breasts.