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Thai Red Curry Chicken & Vegetables Stir Fry

If you’re anything like me and sometimes just really get a craving for hot and spicy Thai food, or any type of Asian food but don’t have the time or energy to go out shopping for ingredients you don’t always need on hand, I’ve got a great recipe for you. It’s quick, easy, doesn’t require a whole lot of ingredients and has one special ingredient that makes life a whole lot easier.

‘And it’s healthy, too: broccoli, carrots, celery, garlic, onion, cilantro.
brown the chicken
Boneless, skinless chicken tenders (or you could use beef instead).
Red Curry Simmer Sauce
Most of the flavoring comes from this Thai Red Curry Simmer Sauce by Saffron Road, which takes the dish up a whole other notch.
carrots on chopping block
I like to slice my veggies on an angle for this type of dish- they cook nicely and it looks nice, too.
starting the stir fry
You can start out by using any type of oil you like, but for an authentic flavor, I would use either sesame oil or extra virgin coconut oil, if you have it.
veggies over flame
If not, just use a neutral oil like grapeseed oil so that it doesn’t overpower the dish and its other flavors.
starting the stir fry
Start out by sautéeing the onion and celery in the oil, then gradually adding the carrots, chopped broccoli and the chicken, which needs to brown.
veggies in pan
Medium to high flame is recommended.
over flame
Then add any dried herbs and spices you like- I added black pepper and basil, but white pepper and ginger would be nice, too.
add herbs
Next, the objective is to brown the chicken well.
browning chicken
Then grab one packet of the Thai Red Curry Sauce.
ready with simmer sauce
And pour it on…but again, only after the chicken has browned.
pour sauce
Go ahead and use the whole packet- it’s going to be delicious.
add chicken broth
Add a little bit of  the Saffron Road’s Traditional Chicken Broth (halal), too. It’ll help keep the dish moist.
cooked stir fry 2
Cover and cook on low for about 15-20 minutes. That should give you enough time to chop up some cilantro and cut wedges of lime.
And make a little rice to go with the dish, served while it’s piping hot.
vertical chicken
Now I’m hungry.

Thai Red Curry Chicken & Vegetables Stir Fry

cooked stir fry 2

By Yvonne Published: August 2, 2013

  • Yield: 3-4 Servings
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

This Asian dish is perfect for a weeknight meal, a potluck dish or even something that can easily be doubled for a small gathering of guest for a dinner party. Either way, it's quick and simple enough to put on the table tonight.



  1. Heat the oil in a medium to large size sauté pan. Add the onion, celery and garlic and sauté until translucent.
  2. Add the broccoli and carrots and cook until tender, about 2-3 minutes.
  3. Remove from heat and add chopped fresh cilantro on top just before serving. Serve on a bed of sticky rice with lime wedges on the side.
  4. Add the chicken and brown well on both sides, about 3-5 minutes each side.
  5. Next, add the Thai Red Curry Simmer Sauce packet and stir to combine well with other ingredients in the pan.
  6. Add the chicken broth. Cover and reduce heat to a simmer. Cook for about 15-20 minutes.

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