Thai chicken curry with edamame is one of my favorite “go-to” meals. The reasons why are because it is fast, flavorful, and healthy. Isn’t that what every mom wants?! I don’t know about you, but some nights, I just need something simple and fairly brainless that I can make really quick so I can move on to folding the ever-growing pile of laundry, helping the kids with their homework, or heading out to church.
I also find that because of the fun colors on the plate, my kids seem to enjoy eating their vegetables. Even my 2-year-old chews up his broccoli in the tangy Thai sauce. What’s more, it can easily be made vegetarian by substituting chicken with tofu or extra edamame. It’s basically a winner on a whole lot of levels!
Prepare Before You Cook: Mise en Place
I always start with mise en place, setting out and prepping all my ingredients so that the cooking process is the most enjoyable. There is nothing worse than being halfway through a recipe, realizing you forgot to cut a vegetable, and your masterpiece burning on the stove while you try to manically chop an onion. So do yourself a favor and start with the number one lesson they teach you in cooking class: Mise en place.
For this Thai chicken curry with edamame recipe, you’ll need 1 medium onion cut in slivers, 1 chopped red bell pepper, and 1 head of broccoli cut into bite-sized pieces.
Step 1: Prepare Your Edamame
Pull out a bag of frozen, shelled edamame, but don’t heat it up. I love to add edamame to my stir-fries because just half a cup contains 9 grams of fiber and 11 grams of protein. If you are a vegetarian or vegan, this is a great product to have on hand. In fact, this recipe can easily be made vegetarian by just leaving out the chicken. But for us meat lovers, cut up a pound of boneless, skinless chicken breasts into 1-inch pieces.
Step 2: Gather Your Thai Curry Sauce and Noodles
You will also need to grab your stir-fry noodles, and the best part of this whole recipe is the Thai Red Curry Sauce from Trader Joe’s. The stir-fry noodles can easily be found in the international section of the grocery store. The Thai Red Curry Sauce, however, is a Trader Joe’s brand and can only be found in stores or here. Of course, there are dozens of other stir-fry sauces you can use, but this one is my favorite because it is smooth, tangy, and has just a bit of a kick. It really is the best alternative to making sauce from scratch for Thai chicken curry with edamame.
Step 3: Cook Your Chicken
Heat 1 tablespoon of oil in your wok and stir-fry the chicken until you can’t see any more pink. Use a slotted spoon to set the chicken aside and pour out any remaining fluid.
Step 4: Stir-Fry Onion and Bell Pepper
Add another tablespoon of oil and stir-fry the onion and bell pepper over medium to high heat. Stir-fry for about 4-5 minutes or until they are firm but tender.
Step 5: Add Broccoli and Edamame
Add in the broccoli and frozen edamame. The frozen edamame should give off enough liquid to keep the vegetables steaming. Continually mix the veggies for another 3-5 minutes or until the broccoli is slightly flexible.
Step 6: Combine Sauce and Noodles
Now pour in the entire bottle of Thai Red Curry Sauce and the package of stir-noodles. Stir-fry for another 2-3 minutes and make sure everything gets thoroughly coated.
Step 7: Finish With Chicken
Toss in the reserved chicken and continue to stir-fry until the Thai chicken curry with edamame is heated through.
Serve Your Thai Chicken Curry with Edamame
To serve, simply divide the Thai chicken curry with edamame among bowls or plates. For a prettier presentation, top the bowls with minced cilantro and chopped peanuts. For an added special touch and to help my kids have fun with their dinner, I hand out chopsticks. They haven’t figured out how to use them yet, but it makes eating the vegetables more fun!
I love this Thai chicken curry with edamame because it is a meal in and of itself. However, if I am having guests over, I will serve this alongside my loaded vegetable chow mein and my 5-ingredient Crockpot orange chicken for a night full of different Asian flavors. Need a quick dessert idea? Try these 13-minute Almond Joy Cookies. I hope this is a recipe you can use, too! Happy Cooking, y’all!
