This Thai Red Curry Chicken with Vegetables is easy to make and so flavorful! Thinly sliced chicken and vegetables are simmered in a rich sauce made with creamy coconut milk and red curry paste.
2carrots, peeled and thinly sliced into ¼-inch thick rounds
4boneless and skinless chicken breasts, cut into thin slices
1medium red bell pepper, cut into thin strips
1zucchini, cut into ¼-inch rounds
1-2cupsof broccoli florets
4sprigs of Thai basil or regular basil, roughly chopped
¼cupcilantro, chopped plus more for garnish
lime wedges for garnishing
Instructions
Heat the oil in a large heavy bottom pot over medium low heat, add the garlic, ginger, onions or shallots and lemongrass. Saute for 5 minutes stirring frequently making sure the garlic doesn’t burn. Add the red curry paste and sauté for a couple of minutes.
Pour in the coconut milk, Kaffir lime leaves (optional), chicken broth, fish sauce, soy sauce and brown sugar. Mix well to combine and bring to a quick boil. Lower the heat and simmer for about 10 minutes or until the sauce thickens a bit.
Add the carrots and chicken and cook for about 5 - 8 minutes. Add the red bell pepper and zucchini and cook for another 4 minutes or until the red bell peppers and zucchini softens. Add the broccoli florets, basil and cilantro. Mix well, cover the pot and cook for a couple of minutes. The broccoli cooks pretty fast so keep an eye on it.
Before serving, remove the lemongrass. Serve garnished with extra basil and cilantro and lime wedges if desired.
Notes
If you don't have lemongrass you can use ½ teaspoon of lime or lemon zest.