Thai curry with chicken and vegetables


  • 1 cup rice
  • 1 lb boneless, skinless chicken breasts, cut into 1 inch pieces
  • 2 teaspoons olive oil
  • 2 tablespoon creamy peanut butter
  • 1 tablespoon red curry paste
  • 1 can coconut milk
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 large carrot, very thinly sliced
  • 1 red pepper, sliced
  • fresh cilantro, chopped


  1. Cook the rice according to package instructions.
  2. In a small bowl combine the peanut butter, curry paste, coconut milk, soy sauce and brown sugar.
  3. Heat the oil in a wok or large skillet. Add the chicken, browning on all sides.
  4. Remove chicken from the wok; it doesn’t have to be cooked through.
  5. Add the coconut milk mixture to the wok. Bring to a boil and add the red pepper and carrot. Cover and simmer for 5 minutes. Add the chicken. Continue simmering until chicken is cooked through and the carrots are tender.
  6. Serve over rice topped with cilantro.


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