THAI COCONUT CURRY

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THAI COCONUT CURRY

Looking for a simple one pot meal? This one is for you!

Skill Level: Beginner.

  • 1.25 lb. chicken breast (cut into medium sized cubes )
  • 1 T. coconut oil
  • 1 each onion (white or sweet, diced (about 1 cup) )
  • salt and pepper to taste
  • 1 T. + 1 tsp Thai red curry paste
  • 2 cloves garlic (minced )
  • 1 tsp ginger (minced, or 1 tsp pureed ginger)
  • 1 each red bell pepper (thinly sliced )
  • 1 large carrot (diced into small bite sized cubes)
  • 1/4 tsp coriander
  • 13.5 oz can full fat coconut milk
  • 1 T. vegetable or chicken base (reduced sodium, if preferred )
  • 1 1/2 cups water
  • 1 T. maple syrup
  • 2 T. tamari (or preferred soy sauce )
  • 1/4 cup fresh lime juice (about 3-4 limes )
  • 2 cups kale
  • cilantro and lime (for garnish! )

  1. Heat a large skillet with deep sides over medium heat. Once it is hot, add the coconut oil. Add the onion and pinch of salt and black pepper. Stir often until the onion has softened and turns translucent, about 4 to 5 minutes.

  2. Add the Thai red curry paste. Stir until it has coated all of the onion and smells fragrant.

  3. Add your garlic and ginger, and continue cooking for 1 minute, stirring continuously.

  4. Add your raw chicken and stir.

  5. Add the red bell pepper, carrots and potatoes.

  6. Deglaze the pan with measured water. Then, add vegetable or chicken stock, coconut milk, maple syrup and tamari. Stir to combine.

  7. Bring your curry to a boil. Reduce the heat as necessary to maintain a gentle simmer. Cover and allow potatoes to cook through, about 5 to 10 minutes. The potatoes should be fork tender.

  8. Add fresh lime juice and kale. Stir until the kale wilts.

  9. Remove the pot from the heat and season with any additional salt and pepper to taste, as desired.

  10. Serve over jasmine or brown rice. Garnish with fresh cilantro and a slice of lime! Add sambal or red chili flakes if extra spice is desired. Enjoy!

Serving Size: ¼ of recipe

Nutrition Information*

The blend of spices contained within curry-based dishes have been shown to support efforts to fight inflammation and chronic disease. 

Calories: 520, Fat: 28g, Protein: 37g, Carbohydrates: 26g, Fiber: 4g, Added Sugar: 3g, Sodium: 970mg

*Does not include nutrition information for added starch (Jasmine or brown rice). 

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