Thai Red Curry Chicken
  • 1lb boneless, skinless chicken breast (approx. 3 pieces) cubed
  • 1 1/2 cups broccoli florettes
  • 1 1/2 cups baby carrots
  • 1 1/2 cups baby corn
  • 1 cup chopped red pepper
  • 1 cup fresh mushrooms
  • 4 tbs extra virgin olive oil
  • 2 cloves garlic
  • 1 package Saffron Road Thai Red Curry Simmer Sauce
  1. In a small pot, put one pack of Thai Red Curry on low heat and cover.
  2. In a wok or large skillet (at medium heat) saute your chicken and garlic in oil until it's 1/2-3/4 done (time varies depending on how chunky your chicken pieces are)
  3. Add all your vegetables and continue to mix until you reach the texture of your vegetables of desire. (I like mine crunchy so I generally cook my chicken until it's 3/4 done and toss my vegetables for approx 5-10 minutes)
  4. Pour warm simmer sauce over chicken and vegetables and mix until covered completely.
  5. Serve on rice noodles or plain white rice of choice.
  6. If you find there is too much heat in one pack of simmer sauce, you can always add in 3/4 cup of coconut milk or 1/2 cup of cream when your Thai Red Curry is simmering on low heat.
  7. Enjoy!
Recipe by Saffron Road Food at