Coconut Red Curry with Chicken and Vegetables: A Versatile, Flavorful Staple
This Coconut Red Curry with Chicken and Vegetables is a staple in our home. It’s quick, easy, and perfect for cleaning out the fridge.
Customizing Your Coconut Curry: Veggie Options
One of the best things about this dish is its versatility. You can easily make it vegetarian by omitting the chicken and adding more chickpeas or a variety of vegetables. I’ve made it with just half a bag of frozen peas, a leftover sweet potato, and some wilted spinach—still delicious! Don’t be afraid to experiment with what you have.
Tips for the Perfect Coconut Red Curry
- Spice Level: If you’re sensitive to spice, start with 1 tablespoon of red curry paste and adjust to taste. My favorite Mae Ploy brand can run a bit spicy.
- Fresh Herbs for Brightness: Don’t skip the fresh cilantro or basil at the end—these add a burst of freshness that brightens up the dish.
- Make it Vegetarian: Swap out the chicken for extra chickpeas, or add more veggies
A Fridge-Cleaning Dinner You’ll Love
This Coconut Red Curry is the perfect solution for those nights when you need to use up leftover veggies. The rich coconut milk and red curry paste provide a flavorful base that pairs well with almost any ingredient you have on hand.
I hope this recipe inspires you to make your own version, whether it’s packed with veggies or a blend of chicken and chickpeas.
Cheers,
Christina
Coconut Red Curry With Chicken and Vegetables
Ingredients
- 2 tbsp coconut oil
- 1 large onion, medium dice
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 4 cloves garlic, minced
- 2 inch piece of fresh ginger, minced
- 1-2 tbsp red curry paste I like Mae Ploy brand but it can be a bit spicy- 1 tbsp is a good place to start
- 2 cups medium dice of any veggie/combo: red bell pepper, zucchini, eggplant roasted kabocha squash can be added once the mixture is slightly thickened
- 1 13.5 oz canned chickpeas, drained and rinsed
- 1 14 oz can of full fat, unsweetened coconut milk
- 2 tbsp reduced sodium soy sauce
- 2 tsp fish sauce I like Red Boat brand
- 1 tbsp coconut sugar
- 1 tsp dried basil
- 1 lime, squeezed
- 2 tbsp fresh cilantro, chopped
Instructions
- In a large skillet, heat the oil oven medium. Add the onion and chicken and cook until chicken is no longer pink.
- Add the diced vegetables, red curry paste, ginger and garlic. Cook 1-2 minutes.
- Add the chickpeas, coconut milk, soy sauce, fish sauce, coconut sugar and dried basil. Bring to a boil and then reduce heat and simmer. Cook until slightly thickened and veggies are tender.
- Add fresh lime juice and more fish sauce or soy sauce to taste. Sprinkle with chopped cilantro. Serve with toasted Naan bread or rice.