Thai chicken and vegetable curry
Jump to Recipe
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
- A squeeze of fresh lime and extra coriander on the side
- Steamed jasmine rice
- Coconut rice for extra richness
- Sticky rice
- Rice noodles or egg noodles
- Thai roti or warm flatbreads
- Crispy prawn crackers
- Stir‑fried greens (pak choi, tenderstem broccoli, green beans)
- Thai‑style cucumber salad with lime and chilli
- Quick pickled carrots or radishes
- Fresh mango or pineapple salad
- Spring rolls or vegetable gyoza
- Sesame‑dressed Asian slaw
- Garlic and ginger stir‑fried mushrooms
Thai chicken and vegetable curry
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.