Curry has an interesting history and didn't originate in Thailand as the name Thai Red Curry suggests. There are different variations of curry, like Indian and Japanese. What makes each curry different are the seasonings that give each curry their distinct flavors. Thai red curry always has onions, shallots, chilies, garlic with a more watery consistency from pastes and coconut milk. Whereas Indian curry, for example, is thicker and includes turmeric, coriander, and cumin. Which one is better? That depends on your taste preference, but they're both delicious and warm dishes that you can enjoy all-year-round. Today, we're giving you our recipe for an easy dinner idea that is tangy, satisfying, and creamy. Get ready to enjoy Thai red curry chicken for dinner and possibly lunch!
Enjoy all the spicy flavor of restaurant style curry without leaving the house! This red chicken curry is full of creamy texture, high in protein and rich in antioxidants. Best of all it’s served over cauliflower rice for a Paleo-friendly recipe.
How long will Thai Red Curry Chicken last for?
Four days. Once the dish cools, store it in an airtight glass or plastic container in your refrigerator. The ideal fridge temperature is below 38 degrees.
Can Thai Red Curry Chicken be frozen?
Yes, you can freeze our easy dinner idea for enjoyment and convenience for another day! After the curry cools, divide it into portions and put it into labeled freezer bags. Thai red curry chicken will last for 3 months in the freezer.
Thai Red Curry Chicken Ingredients:
- 2 tablespoon coconut oil
- 1 lb. boneless skinless chicken breasts, diced
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup chopped red bell pepper
- 1 cup chopped white onion
- 2 tablespoon red curry paste
- 1 cup coconut cream
- 2 cups chicken stock
- 2 teaspoon coconut sugar
- 2 tablespoon lime juice
- ½ teaspoon sea salt
- ½ cup fresh basil leaves
- 8 cups riced cauliflower
How do you make Thai Red Curry Chicken?
When we say an easy dinner idea, we mean it! Thai red curry chicken is ready in less than 40 minutes. We pair this curry dish with cauliflower rice for the traditional curry feel that is gluten-free. If you don't have cauliflower rice on hand, use our simple Cilantro Lime Cauliflower Rice meal prep recipe.
Start making Thai red curry chicken by heating 1 tablespoon of coconut oil in a Dutch oven or other heavy pot. Add your cauliflower rice and sauté for 5 minutes. Place rice into four meal prep containers, a separate bowl, or use another pot to cook the curry. Use the rest of the coconut oil for the curry, starting with the chicken. Brown the chicken for 8 minutes over medium heat. Add garlic, ginger, red peppers, and onion to the chicken. Cook the chicken and vegetables for 5 minutes, then stir in curry paste to coat. Add in coconut sugar, sea salt, and chicken stock. Let the aromatic mixture come to a boil, then reduce the heat to medium for 10 minutes of simmering. When simmering is complete, stir in lime juice, coconut cream, and basil leaves.
You're done! Let the curry cool for a bit before packing away.
How to portion Thai Red Curry Chicken?
Divide cauliflower rice into four MPOF meal prep containers and top with curry.
More Curry meal prep recipes:
Chickpea Curry With Jasmine Rice Meal Prep
Vegan Chickpea Curry & Basmati Rice Meal Prep
Other tips for making Thai Red Curry Chicken:
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Garlic, onions, and ginger make Thai red curry so flavorful and distinguished. Feel free to add as much of these aromatic flavors as your heart desires!
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Use full-fat coconut milk for a creamier curry.
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This recipe is perfect for freezing because there aren't any vegetables. If you want to add vegetables, try broccoli, cauliflower, sweet potatoes, mushrooms, or butternut. If you make the curry with veggies and want to freeze the dish, leave the vegetables undercooked.
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You can buy Thai red curry paste or make your own.
Ingredients
- 2 tablespoon coconut oil
- 1 lb. boneless skinless chicken breasts diced
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup chopped red bell pepper
- 1 cup chopped white onion
- 2 tablespoon red curry paste
- 1 cup coconut cream
- 2 cups chicken stock
- 2 teaspoon coconut sugar
- 2 tablespoon lime juice
- ½ teaspoon sea salt
- ½ cup fresh basil leaves
- 8 cups riced cauliflower
Instructions
- Heat 1 tablespoon of coconut oil in a 4-quart Dutch oven or heavy pot. Add riced cauliflower and sauté for 5 minutes to tenderize cauliflower. Divide cooked cauliflower rice between 4 black MPOF containers.
- Heat remaining coconut oil in a pot over medium-high heat. Add chicken and brown for 8 minutes, stirring occasionally. Add garlic, ginger, onion and bell pepper. Cook for 5 minutes longer. Stir in curry paste to coat chicken and vegetables.
- Stir in chicken stock, coconut sugar and sea salt. Bring to a boil and reduce heat to medium. Simmer for 10 minutes. Stir in coconut cream, lime juice, and basil leaves. Ladle curry over cauliflower rice. Cool for 10 minutes before securing lids.
