Recipe of the Week: Spice Up Your Night with Thai Chicken & Vegetable Curry

By Micah Holcombe, County Extension Agent FCH

Cameron, TX - Looking to take your taste buds on a global adventure without leaving the comfort of your kitchen? Thai-inspired dishes are a fantastic way to introduce bold flavors and vibrant colors to your weekly meal rotation. This week, we are featuring a Thai Chicken & Vegetable Curry that is as nutritious as it is delicious.

This dish balances lean protein with nutrient-rich vegetables like sugar snap peas, bell peppers, and spinach. The creamy coconut sauce is seasoned with aromatic turmeric, ginger, and Thai red curry paste, creating a perfect harmony of savory, sweet, and warming flavors. Best of all, it comes together quickly, making it a perfect solution for those busy weeknights.

Thai Chicken and Vegetable Curry

Servings: 8

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, sliced
• 1 medium red bell pepper, sliced
• 1/2 cup sugar snap peas
• 1/2 cup sliced mushrooms (shiitake, bella, or brown)
• 32 oz boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tsp turmeric & 2 tsp curry powder
• 1 tbsp Thai red curry paste
• 4 medium plum tomatoes, chopped
• 13.5 oz can unsweetened lite coconut milk (plus one can of water)
• 1 tbsp fish sauce & 2 tsp brown sugar
• 1/2 cup cilantro, roughly chopped
• 5 oz spinach
• Salt to taste

Instructions:

1. Sauté Aromatics: Heat olive oil in a large sauté pan over high heat. Add onions and a pinch of salt; reduce to medium and cook for 5 minutes until lightly browned.
2. Cook Chicken: Season chicken lightly with salt. Add curry powder, turmeric, and curry paste to the onions. Add the chicken and cook for 5–7 minutes (until it reaches 165°F). Remove chicken and set aside.
3. Softened Veggies: Add bell peppers, snap peas, and mushrooms to the pan. Sauté for 5–6 minutes.
4. Simmer Sauce: Add tomatoes for 1 minute. Stir in coconut milk, one can of water, fish sauce, and brown sugar. Bring to a simmer.
5. Combine: Return chicken to the pan. Stir in cilantro and spinach until the spinach is wilted.
6. Serve: Enjoy immediately, ideally over a bed of fluffy rice.

Did You Know? Thai vs. Indian Curry

While they share a name, these two styles offer very different experiences. Indian curries are typically hearty and warm, relying on toasted spices like cumin and garam masala. Thai curries are known for being bright and aromatic, utilizing coconut milk, lemongrass, and fresh herbs for a creamier, slightly sweeter profile.

Pro Tip: Make Your Own Blend

You can skip the store-bought packets to save on sodium and cost! Try mixing cumin, coriander, turmeric, paprika, chili powder, ginger, and black pepper in an airtight container for a custom house blend that’s ready whenever you are.

Stay Connected: For more tips on nutrition and healthy living, "Like" the Milam County Family and Community Health page on Facebook!