Red Curry with Chicken

This is a great weeknight dinner when you need something easy and packed full of flavor and vegetables! Curries are my go tos when I don’t know what to cook or when I have vegetables that are about to go bad – I can throw in pretty much whatever ingredients I have and it always turns out delicious! To make this even easier, I use a premade simmer sauce because some days I just don’t have the time or energy to make everything from scratch! This dish is comfort in a bowl, but is still light and healthy packed full of nutrients that don’t leave me feeling meh afterward! I also love this dish because there are so many colors and textures from all the different vegetables we use here. This can also easily be turned in to a vegetarian friendly meal by omitting the chicken – you could opt to replace it with tofu, potatoes, or paneer (or just leave it how it is without the chicken!).

  • 2 Cups Rotisserie Chicken (or 2 Chicken Breasts)
  • 1 Yellow Onion, Sliced
  • 1 Yellow Bell Pepper, Sliced
  • 1 Red Bell Pepper, Sliced
  • 2 Cups White Mushrooms, Sliced
  • 3 Carrots, Diced
  • 3 Green Onions, Cut into 1″ Pieces + 1 Green Onion, Diced Thinly for Topping
  • 3 Tbsp Minced Garlic
  • 1 13.5oz Can Coconut Milk
  • 1 Jar Maya Kaimal Butter Masala Simmer Sauce
  • Salt + Pepper, To Taste
  • 2 Tbsp Olive Oil
  • Optional: Rice to Serve (I used Garlic Herb RightRice, but you can use regular rice)
  • Serves: 3-4
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 Minutes

To Make:

  1. Heat a large pan over medium heat and add in the olive oil.
  2. Once heated add in the carrots, bell peppers, onion, and mushrooms. Sprinkle with salt and pepper and cook for 5-8 minutes until the vegetables begin to soften.
  3. Next, add in the garlic and cook for 2-3 minutes until the garlic becomes fragrant.
  4. Add in the coconut milk and simmer sauce and continue cooking for 8-10 minutes, stirring frequently – you want the sauce to come together and start bubbling. *if you are using raw chicken breasts, add them in during this step so they can fully cook but if you are using pre-cooked chicken don’t add just yet!
  5. Once the sauce is bubbling, add in the chicken and green onions that are cut in to 1″ pieces. Stir well to mix and cook for another 5 minutes until the chicken is heated all the way through and the green onions start to soften.
  6. Remove from the heat, divide between 4 dishes and serve with rice!

*For a vegetarian option omit the chicken.

5 thoughts on “Red Curry with Chicken

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