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Thai Red Curry with Chicken (Veg Option)

Classic Thai Red Curry you would find at your favorite Thai restaurant but it's made by you and definitely a bit healthier. This warming dish is simple, using only one pan and will taste just like take out. Serve with some quinoa, brown rice or coconut rice. Dairy free, gluten free and sugar free!

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Serves: 4


1 tbsp coconut oil

1/2 white onion

3 garlic gloves minced

1 tbsp ginger minced

3 tbsp Red Thai curry paste

1 cup water

1lb organic chicken breast or thighs*(cut into cubes)

1 bell pepper any color-sliced thin

3 cups dark leafy greens (I used bok choy)-thinly chopped

I can coconut milk

1 lime for squeezing

*optional garnish; lime, cilantro, Thai basil, jalapeno


Heat coconut oil in large, deep pan on medium high heat. Add onion and saute until translucent. Add the garlic and ginger and saute for a few minutes until fragrant. Add your chicken and fry for a few minutes but do not cook all the way.

Next, add 3 tablespoons of curry paste and combine well. Add water, coconut milk, bell pepper and combine. Bring to a boil then lower heat to simmer for about 10 minutes.

Check a piece of chicken to make sure it is cooked all the way through, and if it is stir in your dark leafy greens. Once your greens are nicely cooked, add entire juice of lime.

Serve on top of quinoa, brown rice, coconut rice and garnish with lime, cilantro, and Thai basil

*To make vegetarian, substitute chicken for 2-3 cups chopped cauliflower, carrots, sweet potato/potato, and add during the same time you would for chicken.


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