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+ servings
Two bowls of Thai red curry with chicken and vegetables, served with cauliflower rice.
Servings: 4 Servings

Red Curry Chicken with Vegetables

4.67 from 6 votes
Vegetable loaded Red Chicken Curry is so quick and easy to make and oh so satisfying to eat!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 14-ounce can full-fat coconut milk
  • 1 red bell pepper cut into match sticks
  • 1 small Japanese eggplant peeled and chopped
  • 3 tablespoons red curry paste
  • 3 cloves garlic minced
  • 1 Tbsp fresh ginger peeled and grated
  • 1 small zucchini squash chopped
  • 1 small yellow squash chopped
  • 1 large chicken breast sliced into strips
  • 2 tsp fish sauce
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 teaspoon sea salt to taste

Instructions

  • Heat ¼ cup of the canned coconut milk over medium-high heat in a large skillet or wok. Add the bell pepper and eggplant. Cover and cook for 3 minutes, stirring occasionally.
    Some of the vegetables cooking in a skillet in coconut milk
  • Add the remaining coconut milk, the garlic, ginger, red curry paste and bring to a full boil.
    Creamy red curry sauce in a skillet with vegetables
  • Reduce the heat to medium, and add the yellow squash, zucchini, sliced chicken, fish sauce, red pepper flakes, and sea salt. Cover and cook 10 to 15 minutes, stirring occasionally, until chicken is cooked through and vegetables have reached desired doneness.
    Raw chicken being added in with the vegetables and red curry sauce.
  • Serve with cauliflower rice, sesame seeds, and fresh chopped cilantro.
    Finished Red Thai Curry Chicken in a skillet on the stove top

Notes

Add 1/2 yellow onion and/or 3 cloves garlic if desired
Use green curry paste or yellow curry paste instead of Thai red curry paste if you want to change up the type of curry.
Incorporate your favorite vegetables, such as carrot, broccoli, cauliflower, etc.
Substitute beef, pork, or shrimp for chicken, or use chicken thighs instead of breasts.

Nutrition

Serving: 1of 2, Calories: 639kcal, Carbohydrates: 18g, Protein: 43g, Fat: 40g, Fiber: 4g, Sugar: 13g
Course: Lifestyle
Cuisine: Thai
Keyword: paleo, red curry chicken, Thai curry recipe, Thai red curry with chicken, whole30
Author: Julia