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 onto 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 is that it can easily be made vegetarian by substituting the chicken for tofu or extra edamame. It’s basically a winner on a whole lot of levels!
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 recipe you’ll need 1 medium onion cut in slivers, 1 chopped red bell pepper, and 1 head of broccoli cut in bite-sized pieces.
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.
You will also need to grab your stir-fry noodles and the best part of this whole recipe, 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.
Heat 1 tablespoon of oil in your wok and stir-fry the chicken until you can’t see anymore pink. Use a slotted spoon to set the chicken aside and pour out any remaining fluid.
Add another tablespoon of oil and stir-fry the onion and bell pepper over medium to high heat. Stir-fry about 4-5 minutes or until they are firm but tender.
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.
Now pour in the entire bottle of Thai Red Curry sauce and the package of stir-noodles. Stir-fry another 2-3 minutes and make sure everything gets thoroughly coated.
Toss in the reserved chicken and continue to stir-fry until it is heated through.
To serve, simply divide the Thai chicken curry 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 and 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!
Thai Chicken Curry with Shelled Edamame
Ingredients
- 1 red bell pepper chopped
- 1 head broccoli cut in bite sized pieces
- 1 medium white onion cut in slivers
- 1 package frozen shelled edamame
- 2 Tbsp oil divided
- 12 oz bottle Thai Red Curry Sauce
- 1 package stir-fry noodles
- 1 lb chicken breast in 1 inch pieces
- Optional: minced cilantro and chopped peanuts
Instructions
- Cut vegetables and chicken
- Heat 1 Tbsp oil in wok over medium/high and cook chicken until no longer pink, about 5 minutes
- Remove chicken and set aside
- Heat 1 Tbsp oil and cook onion and bell pepper until tender, about 2-3 minutes
- Add in broccoli and edamame, stir-fry 3-5 minutes or until broccoli is tender
- Add sauce and stir-fry noodles, cook another 2-3 minutes
- Add reserved chicken and heat through
- Divide among bowls and top with cilantro and peanuts.