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Coconut Red Curry Chicken
ThaiGluten-FreeDairy-FreeHigh-Protein

Coconut Red Curry Chicken

A thai dinner built for repeat cooking, with a clear ingredient list, tested timings, and practical variations.

30 min total
4 servings
Simmered
Calories
391 kcal
Protein
33g
Carbs
13g
Fat
24g

Ingredients checklist

Numbered instructions

1Brown the chicken in coconut oil, then remove to a plate.
2Cook the curry paste for 30 seconds until fragrant.
3Stir in coconut milk, fish sauce, and brown sugar.
4Add the vegetables and simmer until tender-crisp.
5Return the chicken to the pan and finish with basil and lime.

Chef's Tips

Bloom the curry paste in oil so the flavor deepens.
Slice the chicken thinly for a true weeknight cook time.
Use basil at the end so it stays fragrant and bright.

Recipe Variations

Swap chicken for shrimp and reduce the simmer time.
Serve with jasmine rice if you want a more filling bowl.
Use tofu for a plant-based version.
Source: YouTube at https://www.youtube.com/watch?v=coconut-red-curry-chicken

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