Thai Red Curry with Chicken
Forget about take-out, this Thai red curry is quick and simple to make at home! It’s the perfect veggie-packed, flavorful, and healthy meal for any day of the week. Have dinner on the table in under 30 minutes!
Servings: 5 servings
Ingredients
- 1 pound boneless, skinless chicken thighs cut into 1 inch pieces
- ¼ teaspoon salt
- ground pepper to taste
- ½ tablespoon avocado oil or olive oil
- ½ teaspoon sesame oil
- ½ small onion or 1 small bunch of scallions, white parts chopped
- 1 tablespoon fresh ginger grated or finely minced
- 3 garlic cloves pressed or minced
- 1-2 tablespoon red curry paste see notes
- 3 teaspoons coconut aminos or soy sauce
- 2 teaspoons fish sauce
- 1 14-oz can coconut milk unsweetened and full fat
- 1 tablespoon coconut sugar
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- 2 cups broccoli florets
- ½ cup mushroom sliced
- ½ tablespoon lime juice
- ¼ cup cilantro chopped
Instructions
- Season chicken thighs with salt and pepper. Set aside.
- In a large skillet, heat avocado oil and sesame oil over medium-low heat. Add onion, ginger, and garlic. Cook, stirring frequently until softened, about 3 minutes.
- Stir in curry paste; cook for 1 minute.
- Add coconut aminos, fish sauce, coconut milk, and coconut sugar; bring to a slight simmer (not a boil).
- Add chicken, stir to coat the chicken in the sauce. Bring to a simmer and cook for 3 minutes.
- Stir in the vegetables; bell pepper, broccoli, and mushrooms. Cook until chicken is cooked all the way through and vegetables have softened, about 8-10 minutes, stirring occasionally.
- Stir in lime juice and cilantro.
- Serve over rice or cauliflower rice.
Notes
Curry Paste- The amount of curry paste to use will depend on how spicy you would like your curry. I use 1 1/2 tablespoons and this provides a good amount of heat that both parents and children enjoy. If you like it to be very spicy use the full 2 tablespoons. If you want it more mild, only use 1 tablespoon.