Chicken and vegetable Thai red curry is a delicious way to use frozen and canned food. I used canned red curry paste, coconut milk, defrosted chicken breasts and frozen green peas. I also added some mushrooms and carrots that I needed to use right away, but frozen carrots and mushrooms would have worked as well. I love how you can just add whatever you like to this recipe and it will taste amazing because of the curry sauce. So if you don’t have these ingredients feel free to improvise and let me know how it turned out in the comments.
I used the whole 4 oz can of red curry paste, because I love spicy food, but if you can’t handle heat, I would recommend starting at two tablespoons and add more gradually as you taste test. I also used a low sodium chicken broth, and I didn’t add additional salt in my recipe. Surprisingly, the curry sauce didn’t need more when I tasted it at the end. I wouldn’t be surprised if there is salt already added to the curry paste, lemongrass paste, and fish sauce so be careful adding extra salt. My salt philosophy is, “it’s easier to add at the end, then it is to take it away.”
- 1 can of red curry paste (4 oz)
- 1 can of coconut milk unsweetened
- 1 tsp fish sauce
- 2 tbsp coconut palm sugar
- 1 cup of low sodium chicken broth (stock works too)
- ½ tsp lemongrass paste
- 2 carrots thinly sliced, for quick cooking
- 3 cups of chopped mushrooms
- 2 cups of frozen peas
- 1 lb of boneless chicken breast, chopped bite sized
- 1 tsp of fresh lime zest
- Thinly slice carrots for quick cooking and chop mushrooms
- In a large pot, add coconut milk, red curry paste, chicken broth or stock, fish sauce, palm sugar, lemongrass paste, lime zest and chopped carrots and mushrooms.
- Set pot to medium low heat and let ingredients simmer.
- Crop chicken breasts into bite sized pieces and add to pot and simmer chicken for at least 20 minutes or until chicken is cooked through at 165 degrees.
- Add frozen peas to pot with six minutes left before serving.