Thai Coconut Curry with Chicken and Vegetables

This Thai-inspired dinner recipe is nut-free, tree-nut-free, seafood allergy-friendly, and healthy, and provides three servings. Ready to serve in 40 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat vegetable oil in a large skillet or wok over medium-high heat.

Step 2

Add minced garlic and sliced chicken. Stir-fry until the chicken is cooked through.

Step 3

Add Thai red curry paste and stir-fry for about 1-2 minutes until fragrant.

Step 4

Pour in the coconut milk and stir until the curry paste is fully dissolved.

Step 5

Stir in fish sauce (if using) and brown sugar.

Step 6

Add the mixed vegetables and simmer for 5-7 minutes or until they are tender.

Step 7

Serve the Thai coconut curry over steamed rice, garnished with lime wedges and fresh cilantro.