Braised Chicken & Vegetable Tai Red Curry

Jason Brown, Chef, Food Stylist

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  • 8 chicken thighs (approx. 2lbs)
  • 1 tbsp curry powder
  • salt & pepper
  • 2 tbsp avocado oil (split)
  • 1 tbsp fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 1 tsp cumin
  • 1 tbsp tai red curry paste
  • 2 cups cherry tomatoes (cut in half)
  • 1 bunch rainbow carrots (peeled, medium dice)
  • 2 medium bell pepper (small dice)
  • 2 medium zucchini (medium dice)
  • 1 ½ cups garbanzo beans
  • 1 13.5 oz can coconut milk
  • ¼ cup sugar
  • 1 tbsp paprika
  • 2 cups veggie broth
  • ¼ chopped scallions


  1. *Pre Heat Oven 350F
  2. Season chicken with curry powder, salt & pepper
  3. In a braising pan heat oil and sear chicken thighs on med high heat for about 1-2 mins each side. Chicken should be golden brown, remove from pan and set aside
  4. In the same pan add remaining oil, garlic, ginger, cumin, tai curry paste and sauté for another minute
  5. Add bell pepper & rainbow carrots, sauté for 3-4 minutes
  6. Add tomatoes, zucchini and garbanzo beans continue to sauté for another 1-2 minutes
  7. Pour in coconut milk, veggie broth and stir in sugar and paprika
  8. Bring to a simmer and place chicken thighs back in pan.
  9. Cover pan and place in pre-heated 350F oven for 30-40 minutes
  10. Remove from oven and ladle the chicken vegetable curry over rice, noodles or cous-cous
  11. Garnish with chopped scallions

Culinary Tip:
To add more spice finely dice a jalapeno and add when sautéing vegetables. To make completely vegan simply omit the chicken and substitute with tofu or tempeh.