Description
This 30-minute red Thai chicken curry is easy to make, high in protein, and full of flavor. Enjoy it as a quick weeknight dinner or meal prep for healthy weekday lunches.
Ingredients
Scale
- 1 tablespoon coconut oil, or olive oil
- 1 onion, diced
- 1 pound chicken breasts, boneless, skinless, cut into 1/2-inch slices
- 2 garlic cloves, minced or grated
- 1-inch ginger root, minced or grated
- 3 tablespoons Thai red curry paste
- 1/2 cup chicken broth
- 1 (14 ounce) can coconut milk
- 2 teaspoons brown sugar (optional)
- 2 teaspoons fish sauce (optional)
- 1 red bell pepper, seeded and thinly sliced
- 1 cup green beans, ends trimmed
- 1 1/2 cups white rice, uncooked
- Fresh cilantro, finely chopped
- Lime, cut into wedges
Instructions
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- In a large pan or skillet on medium-high heat, warm the olive oil, then add the diced onion and cook for 2-3 minutes until tender.
- Add the sliced chicken to the pan and cook for 2-3 minutes per side, or until it’s mostly cooked through.
- Add the minced garlic, ginger, and curry paste, stir to coat the chicken, and cook for an additional minute until fragrant.
- Add the chicken broth to the pan, scraping up any tasty bits off the bottom of the pan, then pour in the coconut and add the sugar and fish sauce, and stir until well combined.
- Add the sliced bell peppers and green beans, gently stir to combine, bring the mixture to a simmer, and cook for 8-10 minutes or until the vegetables are tender.
- Once cooked, serve the chicken curry over cooked rice with a sprinkle of chopped fresh cilantro and lime juice on top. Any leftovers can be cooled and stored in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
- This dish can be modified with different vegetables.
- Adjust the level of curry paste for desired spiciness.
- Use low-sodium chicken broth for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 395 calories
- Sugar: 2 grams
- Sodium: 500 milligrams
- Fat: 27 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 2 grams
- Protein: 29 grams
- Cholesterol: 85 milligrams
Keywords: Red Thai Chicken Curry, Chicken, Thai Curry, Quick Dinner, Healthy Meal