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quick chicken vegetable curry served over jasmine rice with cilantro and lime

20-Minute Quick Chicken and Vegetable Curry

Tender chicken and colorful vegetables simmered in a creamy coconut red curry sauce. One pan, 20 minutes, and better than takeout.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs cut into bite-size pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons red curry paste
  • 1 can 13.5 oz full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 red bell pepper sliced into thin strips
  • 2 medium carrots peeled and sliced into thin coins
  • 1 cup frozen peas
  • 1 tablespoon lime juice freshly squeezed
  • Salt to taste
  • Cooked jasmine rice for serving
  • Fresh cilantro leaves for serving
  • Lime wedges for serving

Method
 

  1. Start the rice first so it finishes with the curry.
  2. Heat oil in a large deep skillet over medium-high heat. Brown the chicken in a single layer, 2–3 minutes per side, then transfer to a plate.
  3. Reduce heat to medium. Cook the onion 2 minutes until soft, then add garlic and ginger and cook 30 seconds until fragrant.
  4. Spoon the thick cream from the top of the unshaken coconut milk can into the skillet. Add the curry paste and cook 1 minute, stirring constantly, until fragrant.
  5. Pour in the remaining coconut milk, scraping up the browned bits. Stir in fish sauce and brown sugar and bring to a gentle simmer.
  6. Return the chicken to the pan with the bell pepper and carrots. Simmer 5–6 minutes until the chicken reaches 165°F and the carrots are tender.
  7. Stir in the peas and cook 1 minute. Remove from heat, stir in the lime juice, taste and adjust salt. Serve over rice with cilantro and lime wedges.

Notes

Use 2 tablespoons of curry paste for a mild curry. Full-fat coconut milk gives the silkiest sauce — keep the simmer gentle so it does not split. Leftovers keep 4 days in the fridge and freeze up to 3 months.