Stir-Fried Chicken with Red Curry Paste and Mixed Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and colorful stir-fry featuring tender chicken, crunchy vegetables, and a spicy red curry paste sauce. This thai-inspired stir fry ready in about 25 minutes pairs thinly sliced chicken breast, Thai red curry paste, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Thai cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 12 oz thinly sliced chicken breast and stir-fry for 4-5 minutes until the chicken is lightly browned and nearly cooked through.
  3. Step 3: Stir in 1.5 tbsp Thai red curry paste and cook for 1 minute until the paste is aromatic and coats the chicken.
  4. Step 4: Add 1 medium sliced bell pepper, 1 cup snap peas, and 1 large julienned carrot. Stir-fry for 3 minutes until the vegetables are just tender but still crisp.
  5. Step 5: Pour in 1/2 cup coconut milk and 1 tbsp soy sauce. Stir to combine and cook for another 2 minutes until the sauce thickens slightly and everything is heated through.
  6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving with steamed rice or noodles.

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Frequently asked questions

How long does Stir-Fried Chicken with Red Curry Paste and Mixed Vegetables take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Chicken with Red Curry Paste and Mixed Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced chicken breast from drying out.

Can I substitute ingredients in Stir-Fried Chicken with Red Curry Paste and Mixed Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Chicken with Red Curry Paste and Mixed Vegetables for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Chicken with Red Curry Paste and Mixed Vegetables?

Thai stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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