This Asian Chicken Curry with Vegetables is a warm, hearty, and deeply satisfying dish that’s packed with flavor. Inspired by Southeast Asian curries from Thailand, Malaysia, and Indonesia, this recipe blends tender chicken thighs, colorful vegetables, and a fragrant spice mix featuring turmeric, lemongrass, ginger, garlic, and coconut milk.
Unlike Western-style curries, this version uses curry paste rather than just powder, giving it a richer, more complex flavor profile. The result is a thick, golden-orange sauce that clings beautifully to the chicken and veggies, making every bite irresistible.
This curry is incredibly versatile — you can customize the vegetables based on what’s in season or what you have on hand. Carrots, potatoes, bell peppers, cauliflower, green beans, and eggplant all work wonderfully. Serve it over steamed rice, noodles, or with warm flatbreads like naan or roti for a truly global comfort meal.
The best part? It’s easy to make and only requires one pot! Whether you’re new to Asian cooking or looking for a go-to weeknight dinner idea, this chicken curry will quickly become a staple in your kitchen.
Ingredients (Serves 4–6):
For the Curry Paste:
- 2 tbsp red curry paste (store-bought or homemade)
- 1 tbsp grated ginger
- 3 garlic cloves, minced
- 1 stalk lemongrass, finely chopped or bruised (optional)
- 1 tsp ground turmeric
For the Curry:
- 2 tbsp vegetable oil
- 1 onion, sliced
- 500g chicken thighs, cut into bite-sized pieces
- 2 medium potatoes, peeled and cubed
- 1 carrot, sliced
- 1 red bell pepper, chopped
- 1 cup coconut milk
- 1 cup chicken broth or water
- 1 tbsp soy sauce or fish sauce
- 1 tsp sugar (optional)
- Salt and pepper to taste
- Fresh Thai basil or cilantro (for garnish)
Instructions:
Step 1: Prepare the Base
Heat oil in a large pot or Dutch oven over medium heat. Add onion and sauté for 2–3 minutes until softened.
Add the curry paste, ginger, garlic, lemongrass, and turmeric. Cook for another 1–2 minutes to release the aromas.
Step 2: Cook the Chicken
Add chicken pieces and cook for 4–5 minutes until lightly browned and sealed in flavor.
Step 3: Add Vegetables and Liquids
Stir in potatoes, carrots, and bell pepper. Pour in coconut milk, chicken broth, soy sauce, and sugar. Stir well to combine.
Bring to a gentle simmer. Cover and cook for 20–25 minutes or until the chicken is fully cooked and the vegetables are tender.
Step 4: Adjust Seasoning
Taste and adjust salt, pepper, or sweetness as needed.
Step 5: Serve
Garnish with fresh herbs like Thai basil or cilantro. Serve hot with steamed rice, jasmine rice, or crusty bread to soak up the sauce.
Pro Tips:
- Use coconut milk for creaminess and depth of flavor.
- Substitute chicken with tofu or shrimp for vegetarian or seafood versions.
- Add a squeeze of lime at the end for brightness.
- Make ahead and refrigerate — flavors deepen overnight!
