Trader Joes Curry Recipe

This creamy, spicy Trader Joes Curry Recipe is made with Thai Red Curry Sauce and chicken, ready in 20 minutes. The rich coconut-based sauce bubbles around the tender chicken and vegetables until thick and fragrant. I make this on busy weeknights when I need something comforting fast.

Better Than Takeaway

I used to order Thai delivery twice a week until I realized how fast I could make it at home. Relying on a jarred simmer sauce felt like cheating at first, but it saves so much prep time.

My biggest mistake early on was dumping the sauce in too soon before the chicken browned. Giving the meat a proper sear first adds deep flavor that the jarred sauce alone cannot provide.

Trader Joes Curry Recipe Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 (11 oz) jar Trader Joe’s Thai Red Curry Sauce
• 1 (12 oz) bag Trader Joe’s Stir-Fry Vegetables
• 1/2 cup Trader Joe’s coconut milk (canned)
• 1/4 cup fresh cilantro, chopped

How To Make Trader Joes Curry Recipe

1. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until golden brown on all sides.
2. Add the vegetables: Toss the stir-fry vegetables into the skillet with the chicken. Cook for 3-4 minutes until they begin to soften.
3. Pour the sauce: Reduce the heat to medium-low and pour in the Thai Red Curry Sauce and coconut milk. Stir well to combine everything.
4. Simmer the curry: Let the mixture bubble gently for 5 minutes until the sauce thickens and the chicken is cooked through.

Recipe Tips

• Dry the chicken: Patting the chicken breast dry with paper towels ensures you get a good sear instead of steaming the meat.
• Do not boil the sauce: Keep the heat at a gentle simmer once the coconut milk is added to prevent the sauce from separating.
• Customize the heat: If you prefer a milder flavor, add an extra splash of coconut milk to tone down the red curry paste.

What To Serve With Red Curry

Serve this curry over a bed of warm jasmine rice to soak up the rich coconut broth. Warm garlic naan bread is also great for dipping into any leftover sauce.

How To Store

Keep leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. I do not recommend freezing this, as the coconut milk can separate when thawed.

FAQs

Can I use tofu instead of chicken?

Yes, extra-firm tofu works perfectly here. Press the tofu first, then pan-fry it until crispy before adding the vegetables.

Is Trader Joe’s curry sauce spicy?

The Thai Red Curry Sauce has a moderate kick. Adding the extra coconut milk helps balance the heat level so it is not overwhelming.

Can I add different vegetables?

Absolutely, any quick-cooking vegetables will work well. Bell peppers, broccoli florets, and snap peas are great additions to the skillet.

Nutrition

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 650mg
• Total Carbohydrate: 12g
• Protein: 26g

Trader Joes Curry Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Creamy, spicy Trader Joes Curry Recipe using Thai red curry sauce, tender chicken breasts, and rich coconut milk, ready in just 20 minutes. This quick dinner is a brilliant choice for busy weeknights when you want comfort food fast.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces

• 1 tbsp olive oil

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

• 1 (12 oz) bag Trader Joe’s Stir-Fry Vegetables

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

• 1/4 cup fresh cilantro, chopped

Directions

• 1. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until golden brown on all sides.
• 2. Add the vegetables: Toss the stir-fry vegetables into the skillet with the chicken. Cook for 3-4 minutes until they begin to soften.
• 3. Pour the sauce: Reduce the heat to medium-low and pour in the Thai Red Curry Sauce and coconut milk. Stir well to combine everything.
• 4. Simmer the curry: Let the mixture bubble gently for 5 minutes until the sauce thickens and the chicken is cooked through.