Sauces

Chicken with Vegetables in Thai Curry Sauce

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 2 tablespoon oil (wok oil)
  • 3 tablespoon curry paste, red or green
  • 450 ml coconut milk
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 500 g chicken breast
  • 150 g mushrooms
  • 1 onion (s)
  • 1 zucchini
  • 2 medium carrot (s)
  • 1 red pepper (s), cut into thin strips
  • 1 can bamboo shoot (s)
Chicken with Vegetables in Thai Curry Sauce
Chicken with Vegetables in Thai Curry Sauce

Instructions

  1. Cut the chicken, vegetables and mushrooms into bite-sized pieces. Just let the oil warm up in a large, deep pan, add the curry paste and fry well.
  2. Add the chicken, fry it, then add the vegetables and fry again briefly. Now pour in the coconut milk. Season with salt and sugar.
  3. Bring the whole thing to the boil and season to taste. Serve with rice.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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