The heady flavors of curry and coconut merge in this red curry chicken recipe. It’s way better than takeout and even tastes better the next day!
If you love Thai food, you’re going to want to brace yourself for this next-level recipe. It has everything from spicy peppers to creamy coconut milk and curry paste. The broccoli florets sautéed alongside onions give it that extra kick while adding a healthy dose of fiber to your plate.
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Red Curry Chicken
Red Curry Chicken
- Wide Saucepan
- Cutting Board
- Chopping Knife
- 3 boneless skinless chicken breasts
- 2 cups broccoli florets
- 1 yellow pepper, sliced thinly
- 1 red pepper, sliced thinly
- 1 sweet onion, sliced thinly
- 1 cup greens of your choice (I use bok choi)
- 1 8oz can coconut milk
- 1 jar red curry paste (I use Thai Kitchen)
- 2 tablespoons coconut oil
- Using a deep and wide saucepan, melt the coconut oil over med-high heat.
- Place the chicken breasts into the pan whole. Fry about three minutes on each side. Remove the chicken from the pan and place on a meat safe cutting board. It’s okay if is not quite cooked.
- Turn the heat down to medium and add the broccoli to the pan. Cook three minutes. While the broccoli is cooking, roughly chop your chicken breasts into one- to two-inch pieces.
- Add peppers and and onion, and toss for three minutes.
- Add chicken, chili paste, and coconut milk and stir thoroughly.
- Cover the pan and let it cook for about 10 to 15 minutes or until vegetables are soft. Stir the greens in about two minutes before you think the dish is done. This will yield gorgeous, bright green leaves with flavour and nutrients intact.
- You can also swap out chicken for beef, pork, or even shrimp.
- Top off your dish with fresh cilantro or lime for added flavor.
(You’ll Also Love: Coconut Curry Chicken with Turmeric)