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The Simple Skillet | Thai Curry Chicken with Veggies



Thai Curry Chicken with Veggies

Serves: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy


This is a rich and simple dish. Great served with Basmati rice.


1 1/2 pounds chicken breast, boneless and skinless, cut into 1 inch cubes

1 pepper(s), bell, red, yellow, or green

1 onion(s), medium

2 carrot(s)

1 large potato

1 large zz

2 tablespoons red curry paste, Thai Kitchen or other

1/4 teaspoon cayenne pepper

1/3 cup nuts, cashews, roasted and salted, toasted and chopped

1/4 cup basil, fresh, chopped

2 teaspoons olive oil

1/4 teaspoon salt

1 can (14 ounces each) coconut milk, light


Peel the carrots and slice at an angle into quarter inch thick diagonal slices. Cut the zucchini into quarter inch diagonal slices as well. Peel the onion and cut into 1 inch pieces. Peel the potato and cut into quarters, and then cut into 1 inch pieces. Cut the pepper in half and remove the stem and seeds. Slice lengthwise into quarter inch wide slices and then cut them in half. In a microwavable bowl, add the onion, carrots, peppers, potato and zucchini with 2 tablespoons of water. Cover with a paper towel and cook in microwave on high for 4 minutes. While they are cooking, start the chicken. Cut each chicken breast into 1 inch strips and then cut strips into 1 inch cubes. Heat a large skillet over medium high heat. Add olive oil and once oil is hot, add the chicken to the skillet. Cook the chicken for about 1-2 minutes on each side. Add the coconut milk and bring to a boil. Add the red curry paste, cayenne, and salt and stir. Cook for about 5 minutes on medium low heat until sauce begins to thicken (stir occasionally). Drain excess water from the vegetables and add the veggies to the chicken. Stir well and cook for 3-4 minutes to allow the veggies to soak up the flavors. Pour in a large serving bowl and top with basil and cashews. We recommend serving over basmati rice.


Per Serving About: 450 calories, 18 g fat,8 g saturated fat, 40 g protein, 30 g carbohydrates, 5 g dietary fiber, 260 mg sodium