Trader Joes Red Curry Recipe

This creamy, savory Trader Joes Red Curry Recipe is made with bottled Thai red curry sauce, tender chicken breasts, and crisp bell peppers, ready in just 25 minutes. The sauce bubbles and thickens slightly as it coats the vegetables and protein, creating a rich and fragrant glaze. I always keep these specific ingredients stocked in my pantry for busy weeknights.

Better Than Takeaway

I used to spend a small fortune ordering Thai food delivery whenever I craved a coconut milk curry. Relying on pre-made sauces often left me disappointed with thin textures or muted flavors.

The surprise was learning to stretch the jarred sauce with a splash of extra coconut milk and fresh vegetables. It creates a rich, balanced meal that actually tastes like it came from a local restaurant.

Trader Joes Red Curry Recipe Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, diced
• 1 red bell pepper, sliced
• 1 cup sugar snap peas, trimmed
• 1 jar (11 oz) Trader Joe’s Thai Red Curry Sauce
• 1/2 cup Trader Joe’s canned coconut milk
• 2 cups cooked Trader Joe’s frozen jasmine rice

How To Make Trader Joes Red Curry Recipe

1. Brown The Chicken: Heat the olive oil in a large skillet over medium-high heat, then add the diced chicken and cook for 5-7 minutes until browned on all sides.
2. Sauté The Vegetables: Stir in the sliced red bell pepper and sugar snap peas, cooking for an additional 3 minutes until the peppers begin to soften.
3. Simmer The Sauce: Pour in the Thai red curry sauce and coconut milk, stirring well to combine, then reduce the heat to low and let the mixture simmer gently for 5 minutes.
4. Serve Warm: Remove the skillet from the heat once the sauce thickens slightly, and spoon the hot curry directly over cooked jasmine rice.

Recipe Tips

• Prep ingredients first: The cooking process moves very fast, so having your vegetables sliced beforehand prevents burning.
• Adjust the heat: If you prefer a milder flavor, add an extra splash of coconut milk to tone down the spice.
• Do not boil the sauce: Keep the heat at a gentle simmer once the sauce is added so the coconut milk does not separate.

What To Serve With Red Curry

This curry pairs beautifully with warm naan bread to soak up the rich coconut broth. You can also serve it alongside some crispy vegetable spring rolls for a complete takeout-style meal.

How To Store

Store any leftover curry in an airtight container in the fridge for up to 4 days. I do not recommend freezing this dish because the coconut milk sauce may separate and become grainy when thawed.

FAQs

Can I use tofu instead of chicken?

Yes, firm tofu works perfectly in this dish. Just press the extra water out before pan-frying it until golden.

Do I have to use the exact Trader Joe’s sauce?

You can use any brand of jarred red curry sauce if you cannot get to a Trader Joe’s. Just taste it first to check the spice level.

Can I add different vegetables?

Broccoli florets, baby corn, or bamboo shoots are excellent additions. Just chop them into bite-sized pieces so they cook evenly.

Nutrition

• Calories: 380 kcal
• Total Fat: 18 g
• Saturated Fat: 9 g
• Cholesterol: 75 mg
• Sodium: 850 mg
• Total Carbohydrate: 26 g
• Protein: 28 g

Try More Recipes:

• Trader Joes Yellow Curry Chicken Recipe
• Trader Joe’s Spicy Jalapeño Chicken Sausage Skillet Recipe
• Trader Joe’s Birria Tacos Recipe

Trader Joes Red Curry Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Creamy and savory Trader Joes Red Curry Recipe features tender chicken breasts, crisp bell peppers, and rich coconut milk, ready in exactly 25 minutes. It provides a highly convenient dinner shortcut for busy weeknights when you want reliable takeout flavors.

Ingredients

• 1 tablespoon olive oil

• 1 pound boneless skinless chicken breasts, diced

• 1 red bell pepper, sliced

• 1 cup sugar snap peas, trimmed

• 1 jar (11 oz) Trader Joe’s Thai Red Curry Sauce

• 1/2 cup Trader Joe’s canned coconut milk

• 2 cups cooked Trader Joe’s frozen jasmine rice

Directions

• 1. Brown The Chicken: Heat the olive oil in a large skillet over medium-high heat, then add the diced chicken and cook for 5-7 minutes until browned on all sides.
• 2. Sauté The Vegetables: Stir in the sliced red bell pepper and sugar snap peas, cooking for an additional 3 minutes until the peppers begin to soften.
• 3. Simmer The Sauce: Pour in the Thai red curry sauce and coconut milk, stirring well to combine, then reduce the heat to low and let the mixture simmer gently for 5 minutes.
• 4. Serve Warm: Remove the skillet from the heat once the sauce thickens slightly, and spoon the hot curry directly over cooked jasmine rice.