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–+ servings
Thai Red Curry Chicken

Savory Thai Red Curry Chicken Ready in Just 30 Minutes

Experience the bold flavors of Thai Red Curry Chicken, a quick and healthy delight ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut Oil You can substitute with any cooking oil.
  • 1 cup Onion, finely diced White or yellow onion works well.
  • 0.5 teaspoon Salt Adjust according to taste.
  • 4 cloves Garlic, minced
  • 1 teaspoon Ground Ginger Alternatively, use 1 tablespoon of fresh ginger, grated.
  • 1 teaspoon Ground Coriander
For the Curry
  • 4-6 tablespoons Thai Red Curry Paste Start with 4 tablespoons for a medium spice level.
  • 1 can Coconut Milk, full fat 14 ounces, unsweetened variety.
  • 1 tablespoon Brown Sugar Adjust to taste.
For the Protein & Vegetables
  • 1.5 pounds Boneless Skinless Chicken Breast, cut into strips Feel free to switch to chicken thighs.
  • 1 tablespoon Fish Sauce Or use soy sauce for a vegetarian option.
  • 1 cup Carrots, shredded or julienned
  • 1 cup Red Bell Pepper, sliced or diced
Finishing Touches
  • 1 Lime, zest and juice
  • 0.25 cup Fresh Cilantro, chopped and divided Thai Basil can be used as an alternative.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of coconut oil over medium-high heat. Add 1 cup of finely diced onion and ½ teaspoon salt. Sauté for about 3 minutes until softened and translucent.
  2. Add 4 tablespoons of Thai red curry paste, 4 minced garlic cloves, 1 teaspoon of ground ginger, and 1 teaspoon of ground coriander. Stir well and cook for an additional minute until fragrant.
  3. Pour in 1 can of coconut milk and add 1 tablespoon of brown sugar along with 1½ pounds of chicken. Stir to combine, then bring to a gentle simmer. Reduce heat and simmer uncovered for 7 minutes, stirring occasionally until chicken is cooked through.
  4. Stir in 1 cup of shredded carrots and 1 cup of sliced red bell pepper. Continue to simmer for another 5-7 minutes until vegetables are tender but still slightly crisp.
  5. Remove from heat and stir in the zest and juice of 1 lime and half of the chopped cilantro. Adjust seasoning if necessary. Serve hot, garnished with remaining cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Adjust spices to your preference and feel free to mix in other vegetables like snap peas or zucchini.

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