Thai Chicken and Vegetable Curry Recipe | Easy Coconut Chicken Curry with Veg
If you want a quick dinner, this Thai chicken and vegetable curry is just perfect — it takes under 30 minutes and delivers so much flavour for so little effort. It’s wonderfully fragrant, packed with tender chicken, vibrant veg and a silky coconut‑based sauce that feels both fresh and comforting.
If you love Thai takeaway dishes, this homemade version gives you all the flavour with a lighter, fresher twist. The sauce is creamy and aromatic, the vegetables stay bright, and the whole dish comes together in no time.
Serving Suggestions for Thai Chicken & Vegetable Curry
- Steamed Jasmine Rice Light, fragrant rice that lets the coconut‑lime flavours shine
- Coconut Rice A richer, creamier option that pairs beautifully with Thai curry
- Sticky Rice Great if your curry is saucy and you want something to soak it up
- Rice Noodles Soft, slurpable noodles that work perfectly with coconut‑based sauces
- Garlic & Ginger Stir‑Fried Greens Pak choi, tenderstem broccoli or green beans for freshness
- Charred Tenderstem Broccoli Smoky, crisp greens that balance the creamy curry
- Quick Pickled Cucumbers Cool, sharp acidity that cuts through the coconut richness
- Crispy Spring Rolls Crunchy bites that complement the Thai flavours
- Prawn Crackers Light, crispy texture that works well with saucy dishes
- Steamed Edamame with Sea Salt Simple, fresh and perfectly matched to Thai flavours
- Lime Wedges & Fresh Coriander Bright finishing touches that lift the whole dish.
Variations: Thai Chicken & Vegetable Curry
- Extra‑Spicy Thai Chicken Curry — increase fresh chillies or curry paste for a hotter, punchier finish.
- Garlic‑Rich Thai Chicken Curry — add extra garlic for deeper savoury warmth.
- Ginger‑Boosted Thai Chicken Curry — increase ginger for brighter, sharper heat.
- Thai Chicken & Pepper Curry — add peppers for sweetness and colour.
- Thai Chicken & Broccoli Curry — include broccoli for freshness and a classic Thai veg pairing.
- Thai Chicken & Mushroom Curry — add mushrooms for earthy richness that absorbs the sauce.
- Thai Chicken & Courgette Curry — add courgette for moisture and a lighter finish.
- Thai Chicken & Spinach Curry — wilt spinach in at the end for colour and a soft, silky texture.
- Thai Chicken & Sweet Potato Curry — add sweet potato for natural sweetness that balances the spice.
- Thai Chicken & Pineapple Curry — include pineapple for juicy bursts that complement the coconut milk.
- Thai Chicken & Green Bean Curry — add green beans for crunch and colour.
- Thai Chicken & Cashew Curry — stir in cashews for nutty richness and texture.
- Thai Chicken & Basil Curry — finish with Thai basil for fragrant, authentic lift.
- Creamy Thai Chicken Curry — add extra coconut milk for a richer, silkier sauce.
- Thai Chicken & Noodle Curry — swap rice for noodles for a saucy, takeaway‑style twist
Thai chicken and vegetable curry
Thai chicken and vegetable curry with tender chicken, colourful vegetables and a creamy coconut sauce, creating a vibrant, aromatic bowl that looks fresh, comforting and perfect for weeknight cooking.
Equipment
- Large saucepan
Ingredients
- 3 chicken breasts, cut in to bite size chunks
- 2 tbsp vegetable oil
- 1 onion sliced
- 1 red pepper, deseeded and sliced
- 1 courgette, sliced
- 1 red chilli, deseeded and thinly sliced
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tin of coconut milk
- 3 tbsp red Thai curry paste
- 2 tsp soy sauce
- 2 tsp sweet chilli sauce
Instructions
- Heat half the oil in a large non-stick saucepan over a medium heat.
- Fry the chicken until golden. Remove from the pan and set aside.
- Add the remaining oil and heat. Add the onions, pepper, courgettes, chilli, ginger and garlic and fry for a few mins until the vegetables are just softening.
- Add the coconut milk, Thai paste, soy sauce and sweet chilli sauce, stir for few mins then return the chicken to the pan, cover and simmer until chicken is cooked through.
- Serve with plain boiled rice and shop bought prawn crackers.