Thai Curry Chicken & Vegetables

This Thai Curry Chicken & Vegetables dish is a comforting, flavorful meal that comes together quickly. Succulent chicken breasts are seared with warm spices like five-spice, ginger, and garlic, then simmered in a luscious blend of coconut milk, broth, and a hint of rice wine vinegar. The addition of frozen mixed vegetables adds color, crunch, and nutrition without extra prep work. The result is a savory, slightly spicy curry with a rich, creamy texture that clings perfectly to the chicken and veggies. It&# 226;ÂÂs an excellent choice for busy weeknights or when you crave authentic Asian flavors without the fuss. Serve it steaming hot over fluffy jasmine rice for a complete, satisfying dinner that feels both exotic and home-cooked.

Cooking Method: Boiling, Stewing, Stir Frying

Cuisine: Indian, Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 5

Calories: 354.4

Description

This Thai Curry Chicken & Vegetables dish is a comforting, flavorful meal that comes together quickly. Succulent chicken breasts are seared with warm spices like five-spice, ginger, and garlic, then simmered in a luscious blend of coconut milk, broth, and a hint of rice wine vinegar. The addition of frozen mixed vegetables adds color, crunch, and nutrition without extra prep work. The result is a savory, slightly spicy curry with a rich, creamy texture that clings perfectly to the chicken and veggies. It&# 226;ÂÂs an excellent choice for busy weeknights or when you crave authentic Asian flavors without the fuss. Serve it steaming hot over fluffy jasmine rice for a complete, satisfying dinner that feels both exotic and home-cooked.

Ingredients

2 tablespoon Oil
1 teaspoon Five-spice powder
1/2 teaspoon To 1 1/2 teaspoon salt
1/2 teaspoon Garlic powder
1/2 teaspoon Ginger
1/2 teaspoon Pepper
1/2 teaspoon Cayenne pepper
1 tablespoon Soy sauce
1 1/2 pound Chicken breasts, skinned,

Directions

1
Cut chicken breasts into 1-inch pieces.
2
Heat oil in a large skillet or wok over medium-high heat.
3
Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce.
4
Blend spices well with the oil.
5
Add chicken pieces to the skillet.
6
Cook and stir for 5 to 8 minutes, or until chicken is coated with seasonings, lightly browned, and no longer pink.
7
Stir in chicken broth, curry powder, rice wine vinegar, and coconut milk.
8
Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally.
9
Add frozen broccoli, carrots, water chestnuts, and red peppers to the skillet.
10
Bring back to a boil and cook for 3 to 5 minutes, or until vegetables are crisp-tender.
11
Serve hot over cooked rice.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 354.4kcal

% Daily Value *
Total Fat 13.7g22%
Saturated Fat 2.8g14%
Cholesterol 144.7mg49%
Sodium 2776.1mg116%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 53.4g107%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use 1 cup chicken broth, 3 teaspoons curry powder, 2 tablespoons rice wine vinegar (or regular vinegar), 14 oz coconut milk (not cream of coconut), and 16 oz frozen mixed vegetables (broccoli, carrots, water chestnuts, red peppers).

Serve with 5 cups of hot cooked rice.

For a spicier kick, increase the cayenne pepper to 1 teaspoon.

Fresh ginger and garlic can be substituted for the powders for a more robust flavor.

Keywords: thai curry, chicken stir fry, coconut milk, five spice, ginger, garlic, vegetables, broccoli, carrots, soy sauce, weeknight dinner, easy recipe, asian cuisine, protein, curry powder, rice wine vinegar, spicy, creamy, healthy, family meal

Read it online: https://www.chefs-mate.com/recipe/thai-curry-chicken-vegetables/