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Quick Thai Chicken & Vegetable Curry

Quick Thai Chicken & Vegetable Curry
This Recipe Is:

WebMD Recipe from

Curry quick enough for a weeknight supper - especially if you use precut cauliflower and baby spinach.

Prep: 35 minutes | Total Time: 45 minutes
  • 2 teaspoons
    canola oil
  • medium red bell pepper, cut into 1- to 2-inch-long julienne strips
  • medium onion, halved and sliced
  • 1 clove
    garlic, minced
  • 1 tablespoon
    minced fresh ginger
  • 1-2 teaspoons
    red curry paste, to taste (see Ingredient note)
  • 1 pound
    boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup
    reduced-sodium chicken broth
  • 1 cup
    “lite” coconut milk
  • 1 tablespoon
    fish sauce, or reduced-sodium soy sauce
  • 1 teaspoon
    light brown sugar
  • 1 1/2 cups
    cauliflower florets
  • 2 cups
    baby spinach
  • 1 tablespoon
    lime juice
    Lime wedges
  1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges. Vegetarian variation: Substitute 1 pound extra-firm tofu (drained) for the chicken and vegetable broth for chicken broth. Per serving: 240 calories; 14 g fat (4 g sat, 1 g mono); 0 mg cholesterol; 16 g carbohydrate; 16 g protein; 4 g fiber; 376 mg sodium. Nutrition bonus: 88 mg vitamin c (150% dv), 30% dv vitamin a, 3 mg iron (20% dv), 16% dv fiber, 161 mg calcium (15% dv).



Ingredient Note: A blend of chile peppers, garlic, lemongrass and galanga (a rhizome with a flavor similar to ginger), commercial Asian curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars or cans in the Asian section of the store. Brands differ in spiciness so use sparingly. Once opened, it will keep in the refrigerator for up to 1 year.

Nutritional Information

Makes: 4 servings, 1 1/4 cups each
  • Calories246
  • Fat9 g
    • Saturated fat4 g
  • Cholesterol63 mg
  • Carbohydrates13 g
    • Dietary fiber3 g
  • Protein27 g
  • Sodium567 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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