• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Thai Curry Chicken and Vegetables

  • Recipe Submitted by on

Category: Poultry, Thai

 Ingredients List

  • 2 tb Oil
  • 1 ts Five-spice powder
  • 1/2 ts To 1 1/2 ts salt
  • 1/2 ts Garlic powder
  • 1/2 ts Ginger
  • 1/2 ts Pepper
  • 1/2 ts Cayenne pepper
  • 1 tb Soy sauce
  • 1 1/2 lb Chicken breasts, skinned,
  • -boned, cut into 1-inch
  • -pieces
  • 1 c Chicken broth
  • 3 ts Curry powder
  • 2 tb Rice wine vinegar or vinegar
  • 14 oz Coconut milk (not cream of
  • -coconut)
  • 16 oz Frozen broccoli, carrots,
  • -water chestnuts and red
  • -peppers
  • 5 c Hot cooked rice


Heat oil in a large skillet or wok over medium-high heat until hot. Stir in
five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce.
Blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with
seasonings, lightly browned and no longer pink.

Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a boil,
reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly. Add
veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies
are crisp-tender. Serve over rice.

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