Trader Joe’s Thai Red Curry Recipe
Looking for a quick, delicious, and satisfying meal? Trader Joe’s Thai Red Curry recipe is a fantastic go-to for busy weeknights, combining tender chicken, fresh vegetables, and bold flavors.Using Trader Joe’s Thai Red Curry Sauce makes this recipe incredibly easy, delivering all the complex flavors of a traditional Thai curry in a fraction of the time. Let’s dive into the recipe details!
Ingredients
- 1 lb. chicken breast cut into bite-sized pieces
- 4 cups mixed vegetables of your choice such as bell peppers, carrots, snap peas, or zucchini
- 1 small handful of fresh basil leaves
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 1 bottle of Trader Joe’s Thai Red Curry Sauce
- Neutral oil like canola or vegetable oil for sautéing
Instructions
- In a large skillet or wok, heat a tablespoon of neutral oil over medium heat. Add the chicken breast pieces, and cook until they are browned and cooked through, about 5-7 minutes. This browning step adds extra flavor to the curry.
- Once the chicken is cooked, add the minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant, being careful not to let them burn. This step enhances the curry’s aromatic base.
- Add your choice of mixed vegetables to the skillet. Sauté for about 3-5 minutes, stirring frequently, until the veggies are tender yet still crisp. This gives the curry a nice variety of textures and colors.
- Pour in Trader Joe’s Thai Red Curry Sauce, stirring to coat all the ingredients. Lower the heat to medium-low, and let the curry simmer for about 10 minutes. This allows the flavors to meld beautifully and the sauce to thicken slightly.
- Stir in a small handful of fresh basil leaves just before serving, giving the curry a pop of herbal freshness that balances the spices.
- Serve this vibrant Thai red curry over a bowl of steamed rice, and enjoy your flavorful, homemade Thai-inspired meal!
Notes
To store Trader Joe’s Thai Red Curry, let it cool, then transfer it to an airtight container and refrigerate for up to 3 days.
For freezing, place in a freezer-safe container for up to 2 months. To reheat, warm in a skillet over medium heat, stirring occasionally until hot. If the sauce thickens, add a splash of water or coconut milk to restore its consistency.