Red Curry Chicken

Prep: 2 minutes; Cook: 10 minutes. Instead of chicken, you can stir in 1/2 pound peeled and deveined shrimp.

Yield: 6 servings (serving size: 3/4 cup rice, 1/2 cup chicken mixture, and 1 tablespoon peanuts)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 389
  • Calories from fat: 35%
  • Fat: 15.2g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 4.7g
  • Protein: 13.1g
  • Carbohydrate: 51.3g
  • Fiber: 4.4g
  • Cholesterol: 15mg
  • Iron: 3.2mg
  • Sodium: 389mg
  • Calcium: 43mg


  • 1 (16-ounce) package frozen broccoli, red peppers, onions, and mushrooms
  • Cooking spray
  • 1 (6-ounce) package grilled chicken breast strips (such as Louis Rich)
  • 1 (13.5-ounce) can light coconut milk
  • 2 teaspoons red curry paste (such as Thai Kitchen)
  • 1/4 teaspoon salt
  • 2 tablespoons thinly sliced fresh basil
  • 4 1/2 cups hot cooked basmati rice
  • 6 tablespoons chopped unsalted dry-roasted peanuts


  1. Place vegetables in a microwave-safe bowl; cover with plastic wrap, and vent. Microwave at HIGH 4 minutes; drain and set aside.
  2. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 1 minute. Add coconut milk; bring to a boil. Stir in red curry paste and salt. Cook 5 minutes over medium heat or just until sauce begins to thicken, stirring frequently.
  3. Add vegetable mixture to chicken mixture, stirring well. Bring to a boil; cook 4 minutes or until sauce is slightly thickened. Stir in basil. Serve over rice, and sprinkle with peanuts.
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