I’ve always loved Thai food, but never really knew how to make. Whole30 changed a lot of that for me, and one of the recipes that really has become a staple is red curry with chicken. I’ve mashed together a few different recipes to make what has become my quick weeknight dish.
A few notes about this:
- You can really use whatever vegetables you have in your fridge. I use some combination of carrots, bell peppers, broccoli, sweet potato, and butternut squash typically. Or all of them. I usually use all of them.
- Any protein will work well here. I prefer shrimp or chicken myself.
- You can use light or regular coconut milk, or a combination thereof.
- Use the curry paste of your preference, just read your labels! I like Thai Kitchen brand.
- I like to serve this over cauliflower rice sauteed with curry powder, but regular rice or even quinoa works just as well. You can make your own cauliflower rice, but many stores now sell it premade (I get mine, fresh or frozen, from Trader Joe’s).
- This is Whole30 compliant!
Red Curry with Chicken and Vegetables
This is a double recipe, and the vegetable amounts are adjustable. This size gets us about 6 servings, so we’ll have a couple days of leftovers.
- 2 tablespoons coconut oil, divided
- 1lb chicken (breasts or thighs), cut into 1″ cubes
- 1 red onion, thinly sliced
- 2 cups broccoli florets
- 1.5 cups sweet potatoes, cubed and softened
- 1 cup shredded carrots
- 1 bell pepper, thinly sliced
- 1 Tbsp fish sauce (I like Red Boat)
- 2 cans coconut milk
- Cauliflower rice (optional)
- In a large, heavy-bottomed skillet or dutch oven, heat 1 tablespoon coconut oil.
- When hot, add chicken to the pan and cook until no longer pink.
- Move chicken to a plate and set aside.
- Add 1 tablespoon coconut oil to the pan, along with the red onion.
- Saute the onion for 2-3 minutes, until it begins to soften and become translucent.
- Once the onion is softened, add the chicken to the pot, along with the curry paste.
- Mix together and saute for about 2 minutes.
- Add in all remaining veggies, the coconut milk, and the fish sauce. Mix well.
- Bring to a boil, then reduce heat and cover and simmer for about 30 minutes.
- Once the vegetables are soft, it’s ready to go!