Thai Red Curry Chicken with Broccoli, Peppers & Rice

There is something undeniably comforting about a bowl of Thai red curry chicken served with fluffy rice. This dish strikes a beautiful balance between warmth, spice, and creaminess, making it an ideal choice for a cozy weeknight dinner, a weekend family gathering, or even an impressive dish for entertaining friends. The origins of Thai red curry stem from the vibrant culinary traditions of Thailand, where balance of flavors is central to every meal. This recipe takes inspiration from those traditions while making it accessible for home cooks who want to experience the rich flavors of Thai cuisine without leaving their kitchen. With tender chicken, crisp broccoli, and sweet peppers simmered in a velvety red curry sauce, this dish is not only satisfying but also a colorful feast for the eyes.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 40 minutes, this is perfect for busy weeknights.
• Balanced Flavors: Creamy coconut milk softens the heat of the red curry paste, creating a rich yet approachable dish.
• Nutritious: Packed with lean protein, vibrant vegetables, and wholesome rice.
• Customizable: Adjust the spice level and switch up the vegetables to suit your taste.

Ingredients You’ll Need

For this recipe, you will need:

For the Curry:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced thinly
• 2 tbsp red curry paste (adjust to taste)
• 1 tbsp vegetable oil
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tsp brown sugar
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 2 cups broccoli florets
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

For Serving:

• 3 cups cooked jasmine rice (or basmati)
• Fresh Thai basil or cilantro, for garnish
• Lime wedges

Step-by-Step Instructions

Step 1: Prepare the Ingredients
Start by slicing your chicken, bell peppers, and onion. Mince the garlic and grate the ginger so they’re ready to go. Having everything prepped beforehand makes the cooking process smooth and stress-free.

Step 2: Sauté the Aromatics
In a large skillet or wok, heat the oil over medium heat. Add the onion, garlic, and ginger. Cook for 1–2 minutes until fragrant.

Step 3: Cook the Curry Paste
Stir in the red curry paste and let it cook for about a minute. This step helps release the essential oils in the paste, deepening the flavor.

Step 4: Add the Chicken
Add the sliced chicken to the skillet, stirring to coat it in the curry paste. Cook for 3–4 minutes until the chicken begins to brown slightly.

Step 5: Create the Sauce
Pour in the coconut milk and chicken broth, stirring to combine. Add fish sauce, soy sauce, and brown sugar. Bring to a gentle simmer.

Step 6: Add Vegetables
Toss in the sliced bell peppers and broccoli florets. Reduce the heat slightly and let the curry simmer for 10–12 minutes, or until the chicken is fully cooked and the vegetables are tender-crisp.

Step 7: Taste and Adjust
Taste the curry and adjust seasoning if needed. Add more curry paste for heat, or a splash more fish sauce for saltiness.

Step 8: Serve and Garnish
Spoon the curry over a bed of fluffy jasmine rice. Garnish with Thai basil or cilantro, and serve with lime wedges for a bright finishing touch.

Tips for Success

1. Use Full-Fat Coconut Milk: It creates a rich, creamy sauce that perfectly balances the spices.
2. Don’t Overcook Vegetables: Add them towards the end so they retain their color and crunch.
3. Make it Vegetarian: Swap chicken for tofu or chickpeas.
4. Adjust Heat Levels: Use less curry paste for a milder dish, or add fresh chili for extra spice.
5. Rice Matters: Jasmine rice complements Thai curries best, but basmati or even brown rice works in a pinch.

Variations to Try

• Seafood Red Curry: Replace chicken with shrimp, scallops, or a mix of seafood.
• Extra Veggie Curry: Add zucchini, snap peas, or carrots for more color and nutrition.
• Spicy Peanut Twist: Stir in 2 tablespoons of peanut butter for a nutty, creamy variation.
• Low-Carb Option: Serve with cauliflower rice instead of jasmine rice.

What to Serve with Thai Red Curry Chicken

• Fresh Spring Rolls: Light and crunchy, these make a great appetizer.
• Cucumber Salad: A refreshing side that balances the richness of the curry.
• Thai Iced Tea: Sweet and creamy, it pairs perfectly with the mild heat of the curry.
• Mango Sticky Rice: A traditional Thai dessert that completes the meal beautifully.

Storing and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
• Reheat: Warm gently on the stove over medium heat, adding a splash of broth or coconut milk to revive the sauce.

Nutritional Information (per serving, serves 4)

• Calories: ~490 kcal
• Protein: 28g
• Fat: 22g
• Carbohydrates: 45g
• Fiber: 5g
• Sugar: 9g

(Nutrition values are approximate and may vary depending on exact ingredients used.)

Final Thoughts

Thai Red Curry Chicken with Broccoli, Peppers & Rice is more than just a meal—it’s an experience of flavor, color, and comfort. The creamy coconut milk, fragrant curry paste, and vibrant vegetables come together to create a dish that feels indulgent yet nourishing. Whether you’re cooking for yourself, your family, or friends, this recipe offers a delightful way to bring Thai-inspired flavors into your home. Once you try it, you may find it becoming a regular feature on your dinner tabl

Thai Red Curry Chicken with Broccoli, Peppers & Rice

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• Author: rodrigo Stone
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A steaming bowl of Thai red curry is the kind of comfort food that fits perfectly on a weeknight after a long day or as the centerpiece of a relaxed weekend dinner. With its creamy coconut base, fragrant spices, and balance of sweet, savory, and spicy flavors, this dish feels both indulgent and wholesome. Inspired by the traditional curries of Thailand, this recipe brings together tender chicken, crisp broccoli, and colorful peppers served over fluffy rice—making it as beautiful to serve as it is satisfying to eat.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 2 tablespoons red curry paste

• 1 tablespoon vegetable oil or coconut oil

• 1 medium onion, sliced

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 2 cups broccoli florets

• 1 can (14 oz) coconut milk, full fat

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 tablespoon brown sugar or palm sugar

• 1 teaspoon lime zest

• Juice of 1 lime

• ½ cup fresh Thai basil leaves (or regular basil if unavailable)

• 2 cups cooked jasmine rice, for serving

• Optional: sliced red chili for garnish, extra lime wedges

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Instructions

• Heat the oil in a large skillet or wok over medium heat. Add the onion and sauté for 2–3 minutes until softened.

• Stir in the garlic and ginger, cooking for another 1 minute until fragrant.

• Add the red curry paste and cook for 1–2 minutes, stirring, to release its aroma.

• Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.

• Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.

• Add fish sauce, soy sauce, and brown sugar. Stir well.

• Toss in the broccoli florets and bell peppers. Simmer for 8–10 minutes until the vegetables are tender-crisp and the chicken is fully cooked.

• Stir in lime zest, lime juice, and fresh basil leaves. Taste and adjust seasoning as needed.

• Serve hot over bowls of steamed jasmine rice. Garnish with extra basil, sliced chili, or lime wedges if desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes