Easy Chicken & Vegetable Thai Curry – Recipe!  15-Minute Meals! Image 1
Family Style, Laugh, Leftovers

Easy Chicken & Vegetable Thai Curry – Recipe! 15-Minute Meals!

Print Friendly

Leftover or Rotisserie chicken from the local grocery store can be transformed into amazing things.  The chicken is already cooked, which saves time and money, if using leftovers, and offers a fast and healthy meal for your family.  The ease of shredding chicken and stirring together a few ingredients is a wonderful idea and this recipe for Easy Chicken & Vegetable Thai Curry can be made in 15 minutes or less, and tastes like traditional Thai cuisine.

The Green Thai Curry Paste, can be found at most grocer’s, and coconut milk create a wonderful umami broth, that is super satisfying, especially during the colder months of the year.  The vegetables enhance the flavors of this fragrant dish and it is delightful served over brown rice. This is the perfect dinner during the week, when time is short and you need something simple and delicious, to fill those hungry tummies.


3 cups shredded cooked chicken

1 white onion, diced

1 red bell pepper, diced

1 clove garlic, minced

2 teaspoons fresh minced ginger

2 scallions, sliced

1 heaping tablespoon Thai Green Curry Paste

1 cup coconut milk

4 cups fresh baby spinach

1 lime, divided

vegetable oil

1 cup brown rice, optional

(Serves 4)

Chicken & Vegetable Thai Curry 025 (650x488)

To Prepare:

1.  Slice, dice and mince the vegetables.  Prepare the rice according to package instructions.  Shred chicken and set aside.

Chicken & Vegetable Thai Curry 002 (650x488)

Chicken & Vegetable Thai Curry 004 (650x488)

2.  In a wok or large skillet, drizzle in 1 tablespoon oil and place over medium high heat.  Add the onion and red pepper and saute for 4 minutes.  Then, add in the minced garlic and ginger and stir to combine.

Chicken & Vegetable Thai Curry 005 (650x488)

Chicken & Vegetable Thai Curry 008 (650x488)

3.  Make a well in the center of the wok and add the coconut milk and curry paste.  Stir to combine the sauce, and then fold it into the onion mixture.

Chicken & Vegetable Thai Curry 012 (650x488)

Chicken & Vegetable Thai Curry 014 (650x488)

4.  Add the chicken and stir.  Continue to cook for 3 minutes, to allow the chicken to absorb the sauce.  Add the spinach and stir to combine.  Squeeze in the juice of 1/2 lime and continue to cook for 3 minutes.

Chicken & Vegetable Thai Curry 020 (650x488)

Chicken & Vegetable Thai Curry 022 (650x488)

Chicken & Vegetable Thai Curry 023 (650x488)

5.  Serve family-style with lime wedges and hot steamy rice.  Enjoy!

Chicken & Vegetable Thai Curry 043 (650x488)

Previous Post Next Post

You Might Also Like

No Comments

    Leave a Reply