Thai Red Curry Chicken Stir Fry & Vegetables
  • 1 packet Saffron Road Thai Red Curry Simmer Sauce
  • 2 tablespoon oil (sesame, coconut, grapeseed)
  • 1/2 cup yellow onion, diced
  • 2 stalks celery, diced
  • 5 cloves garlic
  • 2 cups broccoli florets
  • 2 large carrots chopped
  • 1 teaspoon mixed dried herbs (i.e. basil, black pepper, white pepper, garlic)
  • 1/2 teaspoon salt or, to taste
  • 2 pounds chicken tenders boneless, skinless
  • 1/2-1 cup classic chicken broth (Saffron Road)
  • fresh cilantro roughly chopped
  • 4-6 lime wedges
  1. Heat the oil in a medium to large size sauté pan. Add the onion, celery and garlic and sauté until translucent.
  2. Add the broccoli and carrots and cook until tender, about 2-3 minutes.
  3. Remove from heat and add chopped fresh cilantro on top just before serving. Serve on a bed of sticky rice with lime wedges on the side.
  4. Add the chicken and brown well on both sides, about 3-5 minutes each side.
  5. Next, add the Thai Red Curry Simmer Sauce packet and stir to combine well with other ingredients in the pan.
  6. Add the chicken broth. Cover and reduce heat to a simmer. Cook for about 15-20 minutes.
Recipe by Saffron Road Food at