A simple green Thai curry that you can throw together faster than the delivery guy can roll up to your home.
Stop calling for takeout! This quick chicken curry recipe is packed with Thai flavors.
It’s got all the goods: green curry paste, creamy coconut milk, bell peppers, eggplant, and carrots, all served over steaming long grain rice.
I love ordering Thai food for delivery. It’s my favorite style of takeout food, especially since our neighborhood here in NYC boasts some of the best Thai restaurants in the city.
But making a quick chicken curry at home is actually faster than waiting on my local takeout guy! Plus, I can make twice the amount of food and eat the leftovers for lunch for like, 3 days. As a work at home mom, having something like a quick chicken curry that I can just grab and go is so helpful.
In Thai cooking, curries are named after the color of the curry paste that is used as a base: red, yellow, and green.
I’ve always had a soft spot for green curry paste; made with cilantro, lime leaves, lemongrass and galangal (an Asian member of the ginger family), it’s the sweetest and freshest flavor of the Thai curry trio.
This particular Thai curry can be made with any whichever curry paste you use; I usually buy sets of 6 curry paste at a time on Amazon and keep them in my fridge. They make whipping up a quick chicken curry (or vegetable curry, or shrimp curry) on a weeknight twice as easy.
Nabbing the flavors of Thai cuisine usually requires the balance of four specific flavors: creamy, sour, spicy and sweet.
It’s what makes Thai cooking so freaking delicious- it attracts just about every taste bud in your mouth!
Related: Creamy Weeknight 20-Minute Pumpkin Chicken Curry
For this quick chicken curry, the sauce includes coconut milk (creamy), lime juice (sour), curry paste (spicy) and a dash of white sugar (sweet). Balance each of these flavors together and you’re rocking at this curry business.
I can’t talk about making a quick chicken curry without making a shout out to our go-to rice. With kids running under my feet as I cook most evenings, I’m not always in the mood to cook rice on the stovetop or by hauling out the Instant Pot (which doubles as a rice cooker).
My husband and I discovered VeeTee Quick Cooking Rice a few months ago (you may remember it from this Weeknight Kimchi Fried Rice recipe!). We loved it so much we started buying it off Amazon in bulk!
I like that the rice can be made in just 2 minutes in the microwave and comes out tasting exactly the same as the rice I used to spend 20 minutes babysitting at the stove; it’s perfectly cooked through and seasoned.
So, I’ve joined with VeeTee Rice to give you a three-part blog series of my all-time favorite rice dishes! This quick chicken curry is the first, and I’ve got one recipe coming in August and another coming in October.
VeeTee has saved our weeknight dinner making on more than one occasion. So I’m thrilled to be able to bring you some recipes in the next few months that highlight some of our favorite VeeTee flavors!
Green Thai Quick Chicken Curry with Vegetables
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon white sugar
- 14 ounces canned coconut milk
- ½ cup chicken broth
- 2 cups cooked white rice
- 2 carrot
- 2 red bell pepper
- 1 eggplant
- ¼ cup lime juice
- 1 pound boneless, skinless chicken thighs skinless chicken breast
- 4 ounces Thai green curry paste
- 1 teaspoon ground ginger
- 3 teaspoons fish sauce
Instructions
Prep Ahead:
- Chop the vegetables according to the instructions, and transfer to a large resealable bag or container.
- Cut the chicken into bite-sized pieces and transfer to a large resealable bag or container.
- Combine the curry paste, dried ginger, fish sauce, lime juice, sugar, stirring until combined. Store in a resealable container.
- The vegetables, chicken, and combined seasoning ingredients will store for up to 4 days in the fridge and up to 3 months in the freezer.
Prepare From Prepped:
- Thaw ingredients as necessary.
- Follow the instructions in Steps 4-7 and serve hot.
Make From Fresh:
- Peel and cut the carrots into 1” pieces.
- Dice the red bell pepper and eggplant.
- Cut the chicken into bite-sized pieces.
- Heat the oil in a large pan over medium heat until oil is shimmering. Add the vegetables and cook, stirring occasionally, until the carrots have softened, about 10-12 minutes.
- Add the chicken, curry paste, dried ginger, fish sauce, lime juice, and sugar and toss to coat.
- Stir in the coconut milk and chicken broth. Let the mixture come to a hard simmer, then let cook, stirring occasionally, for about 18-20 minutes or until the sauce has reduced and starts to thicken.
- Remove the sauce from the heat and serve over cooked long-grain rice.
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