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Plate of Thai Chicken Curry with Shelled Edamame on a White Plate

Thai Chicken Curry with Edamame

A 7-step Thai chicken curry stir-fry with chicken breast, onion, red bell pepper, broccoli and protein-packed edamame tossed with stir-fry noodles and a bottle of Trader Joe's Thai Red Curry Sauce. Easily vegetarian without the chicken.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 tablespoons oil divided
  • 1 medium onion cut in slivers
  • 1 red bell pepper chopped
  • 1 head broccoli cut into bite-sized pieces
  • 12 oz frozen shelled edamame 1 bag, do not thaw
  • 11 oz Thai Red Curry Sauce 1 bottle, Trader Joe's or similar
  • 14 oz stir-fry noodles 1 package

Method
 

  1. Heat 1 tablespoon of oil in a wok and stir-fry the chicken until no pink remains. Remove with a slotted spoon and pour off any liquid.
  2. Add the second tablespoon of oil and stir-fry the onion and bell pepper over medium-high heat 4-5 minutes until tender but firm.
  3. Add the broccoli and frozen edamame and keep stirring 3-5 minutes; the edamame releases enough liquid to steam the vegetables.
  4. Pour in the whole bottle of curry sauce and add the noodles. Stir-fry 2-3 minutes until everything is coated.
  5. Return the chicken and stir-fry until heated through.

Notes

Half a cup of edamame has 9 grams of fiber and 11 grams of protein. Leave out the chicken for a vegetarian version.