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Easy Trader Joe’s Thai Chicken Curry
Whether you’re a busy working professional or a mom who needs a dinner plan for the family, this super easy Thai Chicken Curry using Trader Joe’s bottled Thai Style Red Curry sauce is the perfect weeknight meal. It takes less than 30 minutes, and doesn’t skimp on flavor. SO good!
What makes this recipe special?
My husband and I love a good Thai take-out meal (see you at Thai Basil if you’re in the Phoenix area). While I was pregnant with our 2nd boy, I was really craving some curry. Never thought curry, pregnant, and craving would all be in the same sentence for me but, alas, here I was.
To finish, thank you, Trader Joe’s, for making the best bottled curry sauce a pregnant girl could find.
What is in Trader Joe’s Thai Chicken Curry?
Bottled curry sauce, coconut milk, broccoli, cauliflower, squash, chicken, and rice. So simple, and so tasty.
The coconut milk mixed with the bottled sauce is a hit for both flavor, creaminess, and ease. The veggies in this recipe can easily be subbed out for others of your favorites. Carrots, bell pepper, and even pineapple would be delicious in this dish.
This recipe in no-way claims to be an authentic Thai curry. Naan is an Indian food, so “should” not be served with this meal. BUT, my husband spent a summer in India, so in our house we find any excuse to eat naan.
Lastly, the bottled sauce is not spicy at all, and I think it’s a great recipe to use to introduce kiddos to the unique curry flavors if it is new to them. My 2 year old loves this dish!
Ingredients & Supplies
To make Trader Joe’s Easy Thai Chicken Curry you’ll need the followingingredients:
- Chicken breasts
- Coconut/olive/avocado oil
- Salt
- Yellow squash
- Broccoli florets
- Cauliflower
- Trader Joe’s Thai Style Red Curry Sauce
- Coconut milk
- Jasmine rice
- Butter
- Pre-made naan
To make this curry you’ll need the followingsupplies
(The following are links to some of my favorites of the needed supplies. As an Amazon Associate I earn commission from qualifying purchases.)
Easy Trader Joe’s Thai Chicken Curry: Let’s get to it!
Start by chopping the squash, broccoli, and cauliflower into bite-sized pieces.
Then slice the chicken breasts with the grain very thin. Sprinkle chicken with salt.
In a large skillet, heat the oil over medium-high heat. Without overcrowding the pan, cook the sliced chicken until cooked through (about 3-4 minutes per side).
While the chicken cooks, begin to cook your rice. Add 1 cup of rinsed rice to 2 cups of water. Bring to a boil. Reduce heat to simmer and cook for 20-25 min. or until all the liquid is absorbed and rice is cooked through. Stir in 1 tbsp of butter for extra smooth rice.
Once cooked, remove the chicken from the pan and set aside.
Into the same skillet add your veggies. Add 1/2 cup of water, and let veggies steam with the lid on until soft, but not mushy. About 5-7 minutes.
Reduce the heat to medium-low and add the jar of curry sauce, and the coconut milk to the pan with the veggies. Bring to a simmer to heat through.
Lastly, add the cooked chicken back in, give it all a good stir, and heat through.
While heating, put naan in the toaster to warm. Spread with butter (and a sprinkle of garlic salt if wanted). Remove curry from heat.
Into a serving bowl, use a ladle to pour curry mixture over rice. Serve with warmed naan.
Enjoy!
Easy Trader Joe’s Thai Chicken Curry
Whether you're a busy working professional or a mom who needs a dinner plan for the family, this super easy Thai Chicken Curry using Trader Joe's bottled Thai Style Red Curry sauce is the perfect weeknight meal. Full of veggies, chicken, creamy sauce, and FLAVOR. So. Good.
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 6
Ingredients
- 1 lb chicken breasts
- 1 tbsp Coconut/olive/avocado oil
- 1-2 tsp salt
- 2 yellow squash
- 1 cup broccoli florets
- 1 cup cauliflower
- 1 bottle Trader Joe’s Thai Style Red Curry Sauce
- 1 can coconut milk
- 1 cup jasmine rice
- 1-2 tbsp butter
- Pre-made naan
Instructions
Start by chopping the squash, broccoli, and cauliflower into bite-sized pieces. Then slice the chicken breasts with the grain very thin. Sprinkle chicken with salt.
In a large skillet, heat the oil over medium-high heat. Without overcrowding the pan, cook the sliced chicken until cooked through (about 3-4 minutes per side). While the chicken cooks, begin to cook your rice. Add 1 cup of rinsed rice to 2 cups of water. Bring to a boil. Reduce heat to simmer and cook for 20-25 min. or until all the liquid is absorbed and rice is cooked through. Stir in 1 tbsp of butter for extra smooth rice.
Once cooked, remove the chicken from the pan and set aside.
Into the same skillet add your veggies. Add 1/2 cup of water, and let veggies steam with the lid on until soft, but not mushy. About 5-7 minutes.
Reduce the heat to medium-low and add the jar of curry sauce, and the coconut milk to the pan with the veggies. Bring to a simmer to heat through. Lastly, add the cooked chicken back in, give it all a good stir, and heat through.
While heating, put naan in the toaster to warm. Spread with butter (and a sprinkle of garlic salt if wanted). Remove curry from heat. Into a serving bowl, use a ladle to pour curry mixture over rice. Serve with warmed naan.
