30 Minute Healthy Thai Chicken Curry and Vegetables is your new favorite, easy weeknight meal! Enjoy this quick and healthy recipe filled with red curry flavor and simple ingredients. This simple red curry sauce is also vegan, gluten-free, and great for meal prep!
Forget ordering takeout and let me introduce you to my healthy 6 ingredient Thai red curry sauce recipe instead!
This simple 30-minute meal is not only going to save you money in the bank, but it’s also vegan and gluten-free optional which means it’s great for hosting guests!
Have I hit all the buzz words yet?
Truly, though, this Thai chicken curry recipe is such a life-saver when you’re in a pinch or when you’re looking for something fun to meal prep for the week.
Packed with healthy fats, protein, and fiber, this meal hits all the components of a PFFP meal which means it’s sure to keep you full and satisfied. You can read more about PFFP meals in my e-book, Redefining Wellness.
Honesty hour: this is my FIRST time making a homemade red curry sauce. Say what? I know, I know.
Michael and I shop at Costco and they have a delicious frozen curry that I always bought, but since we haven’t been making our usual Costco runs I was forced to make my own.
I’d say it was a darn good thing because this easy, 30 Minute Thai Chicken Curry and Vegetable recipe is heaven on earth.
The whole meal came together in 30 minutes, including prep!
If you’re an OG follower, you know how big of a proponent I am for frozen veggies. It’s one of my favorite healthy eating tips when you’re on a budget.
You can read my 15 tips for eating healthy on a budget in this post!
For this recipe, I used an “Asian blend” of frozen vegetables. The frozen vegetable blend included broccoli, carrots, snap peas, and water chestnuts. Feel free to add any vegetables of your choosing! I would have loved to see some baby corn, mushrooms, and bell peppers in the mixture as well. YUM.
Using frozen veggies was a big time-saving strategy since I was able to cook them on the stove while my red curry sauce simmered.
I’m all about multi-tasking, what can I say?
Another way I cut back on time for this healthy chicken curry recipe was by baking the chicken in the oven while the red curry sauce was simmering.
I love oven-baked chicken because all you have to do is line a baking sheet with foil, coat your chicken with a little olive oil, season as you wish, and bake it for 25 minutes!
Oven-baked chicken is pretty fool-proof. We love that in the Moye house. HA.
Once the chicken finished baking, I thinly sliced it and added it to the curry sauce to let it soak up all the yummy spices and flavor!
For this Healthy Thai Chicken Curry and Vegetables recipe you will need:
- Coconut Milk
- Cashew Milk
- Red Curry Paste
- Soy Sauce
- Lime
- Coconut Sugar (To neutralize the acidity and brighten the flavor)
- Cayenne (optional)
What I especially love about this simple 6 ingredient red curry recipe is how versatile and customizable it is!
- Not a fan of cashew milk? Sub it for almond milk or vegetable stock.
- Going gluten-free? Swap out the soy sauce for coconut aminos or tamari.
- Vegan or vegetarian? Ditch the chicken and choose your favorite protein instead.
Recipes are just rough guides in my opinion (unless it’s baking — that’s a science!). It’s always important to give things your own special flare.
I hope you all love this easy weeknight meal. Don’t forget to tag me on Instagram when you make it!
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| Prep Time | 5 Minutes |
| Cook Time | 25 Minutes |
| Servings | People |
- 1 Can Coconut Milk ~ 13.5 oz
- 1 Cup Cashew Milk *can sub vegetable broth or almond milk
- 2-4 Tablespoons Red Curry Paste *adjust to taste
- 1 Tablespoon soy sauce *Can sub liquid aminos or tamari if gluten-free
- 1/2 Lime Juiced
- 1 Teaspoon Coconut Sugar *To neutralize the acidity
- Cayenne *Optional
- 3 Cups Frozen Vegetables I used an asian blend.
Ingredients Red Curry Sauce
Chicken Frozen Vegetables
| |
- Pour canned coconut milk and cashew milk in a large saucepan. Add curry paste, soy sauce, lime, and cayenne (optional). Gently stir until evenly combined. Add a pinch of coconut sugar (about 1 tsp) to neutralize the acidity. Adjust spice level by adding more cayenne or curry paste as needed. Allow mixture to come to a simmer on medium-high heat, then simmer on low for 10-15 minutes. Feel free to add more liquid if the sauce gets too thick.
- Preheat your oven to 375F. Line a baking sheet with foil and place your chicken breasts on the baking sheet. Spray both sides with olive oil generously (or simply coat with olive oil). Bake for 25 minutes or until no more pink remains.
- Slice thinly and add to your curry sauce once it has finished simmering and has reached the desired level of thickness.
- Add your frozen vegetables to a skillet with about 1/4 cup water. Cover with a lid and let them steam for about 3-4 minutes. Once they have began to cook through, remove the lid and let them finish cooking in the skillet until crisp. Season with salt and pepper.
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