Easy Thai Coconut Curry Chicken and Vegetables

A one pan dinner, made with great flavors from Thai Coconut Curry sauce cooked into chicken, eggplant, peppers and onions with addition of fresh ginger and garlic.

Course dinner, Main Course
Cuisine American
Keyword chicken, Coconut, curry, Thai


  • 1 lb chicken tenders
  • 1 lb eggplant peeled and cubed
  • 1 large red bell pepper
  • 1/2 medium Vidalia onion
  • 1 Tbsp vegetable oil
  • 1/2 Tbsp sliced ginger
  • 3 garlic cloves minced
  • salt
  • 2 Tbsp vegetable stock
  • 1 10 oz pouch of Thai Coconut Curry ImagineĀ® Organic Culinary Simmer Sauces
  • Diced green onion for topping


  1. Heat up oil in a saute pan over medium heat. Add sliced garlic and ginger and saute just until fragrant.
  2. Add chicken tenders and some salt. Cook until chicken is done and a little golden. Take out chicken tenders and set them aside.
  3. Deglaze the pan with vegetable stock.
  4. Add sliced onion and pepper and cubed eggplant. Lightly salt and mix well.
  5. Cook until veggies are soft and add chicken back to the pan.
  6. Add Thai Coconut Curry sauce, mix well and simmer for 5-7 minutes.
  7. Top off with fresh, diced green onion and serve.

Recipe Notes

Recipe from Lyuba at All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.