Go Back
–+ servings
This Thai Red Curry with chicken and vegetables is easy, flavorful, and dinner ready in 30 minutes or less. It's healthier than takeout, and easy to make spicy or mild.

Thai Red Curry

This Thai Red Curry with chicken and vegetables is easy, flavorful, and dinner ready in 30 minutes or less. It’s healthier than takeout, and easy to make spicy or mild.
Author Amber Brady
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yields 4 servings

Ingredients

  • 1 Tbsp coconut oil
  • ½ cup onion, diced
  • 1 cup carrots, thinly sliced
  • 2 chicken breasts, cut into 1-inch pieces
  • Salt and pepper, to taste
  • 1 tsp minced garlic
  • 1 Tbsp ginger paste
  • ½ red bell pepper, thinly sliced
  • 3 Tbsp brown sugar, packed
  • 2 Tbsp creamy peanut butter
  • 2 Tbsp red curry paste
  • 2 Tbsp lime juice/rice vinegar, (or 1 Tbsp each)
  • 1 ½ Tbsp fish sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 can lite coconut milk, (14oz)
  • ½ cup chicken broth
  • ¼ tsp (+) sriracha, to taste
  • ¼ tsp (+) crushed red pepper, to taste
  • 1 cup fresh broccoli florets
  • 1 Tbsp cornstarch + 1 Tbsp COLD water, optional for thickening
  • Cooked rice
  • Optional garnishes: sliced green onions, chopped cilantro, crushed peanuts

Instructions

  • Heat a large (cast iron) skillet over medium heat. Once hot, melt coconut oil across the bottom of the pan. Add onion, carrots, and cubed chicken. Season generously with salt and a little pepper. Cook 3 minutes.
  • Add the minced garlic, ginger paste, and red bell pepper. Cook 3-5 minutes more, until chicken is no longer pink.
  • Add the brown sugar, peanut butter, red curry paste, lime juice/rice vinegar, fish sauce, soy sauce, coconut milk, chicken broth, sriracha, and crushed red pepper.
  • Simmer 10 minutes, until carrots are tender and sauce reduces and thickens a little bit. Add the broccoli florets the LAST 4-5 minutes of cook time.
  • If a thicker sauce is desired, mix 1 Tbsp of cornstarch and 1 Tbsp COLD water, and whisk into the simmering sauce the last minute of cooking. Taste and adjust the salt and sriracha to desired taste and heat level.
  • Serve with hot, cooked rice and garnish with sliced green onions, chopped cilantro, or crushed peanuts.

Notes

*THAI RED CURRY PASTE: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand.
*FISH SAUCE: Also in the Asian section. Don’t worry – it does not make the sauce taste like fish; it just makes it saltier and adds lots of deep flavor. Don’t leave it out!
*GINGER PASTE: I love to buy the Gourmet Garden brand in a tube from the fresh herbs section of the store.
*SLOW COOKER: To make this in the slow cooker, omit the coconut oil, and add all the ingredients except for the broccoli florets and cornstarch slurry (cornstarch + water). You will add those the last 30 minutes of cooking. Cook on low for 3-4 hours or until chicken is cooked and carrots are tender.