Thai Curry Chicken & Vegetables

This weeknight Thai red curry is low in sodium, but high in flavour— and it’s ready in under 30 minutes!

Products you'll need:

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 2 tsp (10 mL) canola oil
  • 6 boneless, skinless chicken breast (about 1 ½ lb/681 g), cut into strips 
  • 1 each large  green and red bell pepper, cubed 
  • 4 tsp (20 mL) each minced  garlic and fresh ginger 
  • 2 tsp (10 mL) Thai  red curry paste
  • 1 can  (284 mL)  CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup
  • 3 tbsp (45 mL) water
  • 1 tbsp (15 mL) lime or  lemon juice
  • 3 green onion, thinly sliced 
  • 1/2 cup (125 mL) fresh  cilantro leaves 


  1. Heat oil in large nonstick skillet over medium-high heat. Cook chicken, stirring occasionally, for 5 minutes until lightly browned. Transfer to plate. Reduce heat to medium.
  2. Add peppers to pan; cook, stirring, for 2 minutes. Add garlic, ginger and curry paste; cook, stirring, for 1 minute until fragrant. Stir in soup, water and lime juice. 
  3. Return chicken to pan and stir into sauce. Simmer, covered, for 5 minutes until chicken is cooked through and peppers are tender-crisp. Sprinkle with green onions and cilantro.

Recipe tips

  • Curry paste comes in many varieties: Thai options include red, green and yellow, and the Indian varieties are available in mild, medium and hot. Experiment with different types for a flavour twist and depending on how spicy you like your curry to be.
  • Using a no-salt added soup helps you control the sodium in your recipe. Season the chicken and the sauce with salt or sodium-reduced soy sauce to taste, if you like.
  • Serve this curry over the starch of your choice, such as cooked rice or rice noodles.

Ratings & Reviews

  • Tony S.

    July 26, 2017

    Thai Curry Chicken & Vegetables

    I added 1-1/2 stocks celery, diced and 1/2 sweet white onion, sliced into strips. The recipe turned out great. everyone liked it.

    Was this helpful?

    (0) (0)

Your Rating:



  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.

By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews


Amount Per Serving
Calories 210
Fat 7 g
Sodium 115 mg
Carbohydrate 9 g
Dietary Fibre 1 g
Protein 27 g
Calcium 2 %DV
  • One serving of vegetables
  • Source of protein

My Notes

Save Now Cancel × {{note_response}}
Edit Delete ×

My Notes

To add notes to this recipe, simply


Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox