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One Night in Bangkok Thai Red Curry with Chicken and Veggies
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4 from 3 votes

One Night in Bangkok Thai Red Curry with Chicken and Veggies

Healthy and authentic Thai red curry chicken thats so easy to make if you just know one little trick. This version also has a ton of veggies.
Course Main
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 - 6
Author Cooks with Cocktails


  • For the Curry:
  • 1 can coconut milk
  • 2 tbsp red curry paste (you can add more or less depending on how spicy you like your curry and how spicy your paste is)
  • 2 cloves garlic
  • 1 tsp fresh ginger finely chopped
  • 3 or 4 kaffir lime leaves (these are usually with the fresh herbs in the grocery store)
  • 1 tsp fish sauce
  • 1 tbsp coconut palm sugar
  • 2 chicken breasts cooked and chopped
  • 1/2 head broccoli or 2 cups green beans cut into
  • 2 carrots sliced into slanted rounds
  • 2 peppers of any color
  • 1 can pineapple chunks (optional)
  • 2 – 3 cups of cooked Rice
  • lime wedges and cilantro for garnish


  • Heat your wok or pot to a med-high heat. As I mentioned above, DONT shake the coconut milk can before you open it. Once its open, scoop out the Coconut Cream that’s at the top of the can into the wok. Cook and stir until the fat starts to separate. About 5 mins, but it could take a little longer.
  • Add the red curry paste. Cook and stir again till the fat separates again.
  • Add the garlic and ginger at this point and stir fry for a couple mins.
  • Add the rest of the coconut milk. Then add the kaffir lime leaves, fish sauce and palm sugar. Cook for a few mins.
  • Taste the curry and add a little more palm sugar or fish sauce as needed.
  • Add the carrots to the sauce and cook for a couple mins till they start to get a bit soft.
  • Next add the broccoli or green beans, peppers, cooked chicken, and pineapple to the curry sauce and stir till they are hot. Dont over cook the veggies.
  • Serve immediately with a lime wedge and some cilantro on top if desired.


To Serve: Place half a cup of rice on a plate. I like to put it into a measuring cup and put it in the middle of the plate so it looks pretty. Then add some of the Chicken and Veggies mixture. Finally, pour some Red Curry sauce on top and serve!
Or alternatively you can mix the Chicken and Veggies in with the Red Curry Sauce and just spoon over the rice all at once.
Note: Then you can either add the Chicken and Veggies to the sauce or you can set the sauce aside to pour over the Chicken and Veggies after. I always pour the sauce over because I hate soggy Veggies. That way no extra Veg are sitting in the sauce for a day.
Note: The sauce itself will keep well in the fridge for at least a week if you haven't mixed it with the Chicken.