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Thai Chicken Curry with Shelled Edamame

Heidi Davison
This 20 minute stir-fry is loaded with healthy vegetables and big flavor. It's easy prep and quick cook time helps you get dinner on the table fast!
Prep Time 8 mins
Cook Time 12 mins
Total Time 20 mins
Course Entree
Cuisine Asian
Servings 4 -5


  • 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


  • 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.