Okay, here we go! I’m excited to share one of my go-to weeknight dinners with you!
I still remember the first time I attempted Thai Red Curry Chicken. It was a Tuesday, the kids were extra energetic, and I had approximately 27 minutes to get something on the table before the hangries set in. I saw a jar of red curry paste lurking in the pantry and thought, “Why not?” It was a total experiment, throwing in whatever veggies I had on hand. Honestly, the first version wasn’t amazing, but the potential was there!
The real win came a few weeks later when I tweaked the recipe, adding coconut milk and plenty of bamboo shoots. My youngest, who usually turns up her nose at anything slightly adventurous, declared it her new favorite. 🙌 That’s when I knew I had something special, a nutritious and delicious Thai Red Curry Chicken that even the pickiest eaters would enjoy.
Now, this Thai Red Curry Chicken isn’t just about speed; it’s about packing in the good stuff too. I sneak in extra veggies whenever possible, and I’ve learned to balance the spice level so it’s kid-friendly but still flavorful enough for the adults. It’s a dinnertime nutrition win, plain and simple.
Fellow nutrition-seekers, if you’re looking for a sanity-saving nutrition solution that’s both easy and delicious, you’re in the right place! Let’s conquer dinnertime together, one Thai Red Curry Chicken at a time. 💕
INGREDIENTS You’ll Need:
Trust me, this Thai Red Curry Chicken ingredient list is simple because busy moms need nutrition without complexity!
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces: Chicken is our protein powerhouse!
- 1 tbsp coconut oil: For sautéing and adding a hint of coconut flavor.
- 1 medium onion, chopped: Adds sweetness and depth.
- 2 cloves garlic, minced: Garlic brings so much flavor and immune-boosting properties.
- 2 tbsp Thai red curry paste: Adjust to your spice preference! More for a Spicy Thai Curry!
- 1 can (13.5 oz) full-fat coconut milk: This makes the curry creamy and rich. Coconut milk curry is the best!
- 1 cup chicken broth: Adds moisture and flavor.
- 1 red bell pepper, sliced: Vitamin C boost!
- 1 can (8 oz) bamboo shoots, drained: Adds a lovely texture. My family gets extra nutrition when I add bamboo shoots to Thai Red Curry Chicken!
- 1 can (8 oz) water chestnuts, drained and sliced: Adds a satisfying crunch.
- 1 tbsp fish sauce: Adds umami (can substitute with soy sauce for a milder flavor).
- 1 tbsp brown sugar: Balances the flavors.
- 1 lime, juiced: Adds brightness and acidity.
- Fresh cilantro, for garnish: Adds freshness.
- Cooked rice, for serving: To soak up all that delicious sauce.
Here’s a Thai Red Curry Chicken nutrition hack that changed our family’s health: I often add a handful of spinach or kale in the last few minutes of cooking. The kids never even notice!
You can find these wholesome ingredients at your regular grocery store. This Thai Red Curry Chicken proves nutritious doesn’t mean expensive…
Let’s Make it Happen!
Here’s where I used to struggle with my Thai Red Curry Chicken – learn from my experience!
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Don’t worry about cooking it all the way through at this point, you can just brown it.
- Add the onion and garlic to the pot and cook until softened, about 5 minutes. Your Thai Red Curry Chicken should smell nourishing by now!
- Stir in the red curry paste and cook for 1 minute, until fragrant. This step is key for building flavor in Thai Red Curry Chicken!
- Pour in the coconut milk and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot. While your Thai Red Curry Chicken is coming to a simmer, take a moment to appreciate nourishing your family!
- Add the bell pepper, bamboo shoots, and water chestnuts. Stir to combine. Perfect time to prep tomorrow’s lunch!
- Reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. In my busy kitchen, this nutritious Thai Red Curry Chicken usually takes about 30 minutes from start to finish, including prep time!
- Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed. Don’t worry if your Thai Red Curry Chicken looks a little different from the pictures – every batch is unique!
- Serve hot over rice, garnished with fresh cilantro. This authentic Thai chicken recipe is perfect for busy weeknights!
Here’s a sanity-saving nutrition tip: While your Thai Red Curry Chicken is simmering, throw together a quick side salad. Adds extra nutrients and fiber! And for more simple nutrition ideas for busy families, check out this Turmeric Chicken Soup recipe!
How We Love to Eat This!
The kids devour this nutritious Thai Red Curry Chicken when I serve it with brown rice and steamed broccoli. The rice soaks up all the flavorful sauce, and the broccoli adds a pop of color and extra vitamins. It’s a complete, balanced meal that everyone enjoys!
This Thai Red Curry Chicken is perfect for those busy weeknights when we need good nutrition fast! I often double the recipe and pack the leftovers for lunch the next day. It’s just as delicious the next day, and it saves me time and effort in the morning.
For a kid-friendly twist, I sometimes serve this Thai Red Curry Chicken with naan bread instead of rice. The kids love tearing off pieces of bread and dipping them into the sauce. It’s a fun and interactive way to get them to eat their veggies!
When I’m feeling fancy, I’ll garnish this Thai Red Curry Chicken with a sprinkle of toasted coconut flakes and a few slices of lime. It adds a touch of elegance and makes it perfect for serving to guests. The Woks of Life Thai Red Curry Chicken recipe inspired me to make mine extra special!
During the summer months, I love adding fresh mango chunks to this Thai Red Curry Chicken. The sweetness of the mango complements the spicy curry perfectly. It’s a delicious and refreshing seasonal variation!
My family raves about this Thai Red Curry Chicken every time I make it. They love the flavorful sauce, the tender chicken, and the variety of textures. It’s a dinnertime nutrition win that I can always count on!
FAQs: Your Questions Answered
I’ve received so many reader questions about nutrition for the family, let’s dive into some common questions I get asked about this Thai Red Curry Chicken.
Is this Thai Red Curry Chicken really nutritious enough for growing kids?
Absolutely! This Thai Red Curry Chicken is packed with protein from the chicken, vitamins and minerals from the veggies, and healthy fats from the coconut milk. Plus, you can always sneak in extra veggies like spinach or kale for an added nutrition boost. The protein and fat content makes it great for satiety, and keeps kids fuller longer!
What if my picky eater won’t try this healthy Thai Red Curry Chicken?
Ah, the picky eater challenge! I get it. Start by offering a very small portion alongside something they already like. You could also try serving the sauce separately as a dip for the chicken and rice. Sometimes, just the presentation can make a difference!
Can I meal prep this Thai Red Curry Chicken for busy weeks ahead?
Yes! This Thai Red Curry Chicken is perfect for meal prepping. Simply cook it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. I also suggest only cooking it for 12-15 minutes for the meal prep, that way when you heat it up it won’t overcook.
Can I freeze this Thai Red Curry Chicken?
Yes, you can freeze this Thai Red Curry Chicken for up to 2 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop. Make sure to use an air tight container!
I don’t have bamboo shoots. Can I substitute something else?
No worries! You can substitute with sliced bell peppers, broccoli florets, or even green beans. Get creative and use whatever veggies you have on hand! Check out some Bamboo shoots recipes other than red curry chicken? if you’re looking for different ideas!
Is this Thai Red Curry Chicken spicy?
The spice level depends on the red curry paste you use. Start with a small amount and add more to taste. You can also add a pinch of red pepper flakes for extra heat if you like a Spicy Thai Curry!
Can I use chicken breasts instead of chicken thighs?
Yes, you can, but chicken thighs are more flavorful and tender. If using chicken breasts, be careful not to overcook them, as they can become dry.
Final Thoughts:
I hope this Thai Red Curry Chicken becomes a new family favorite in your home! It’s a simple, delicious, and nutritious meal that’s perfect for busy weeknights.
This Thai Red Curry Chicken supports my family’s nutrition goals by providing a balanced meal with plenty of protein, veggies, and healthy fats. It’s also a great way to introduce new flavors and textures to my kids.
- Sneak in extra veggies: Add a handful of spinach or kale in the last few minutes of cooking for an added nutrition boost.
- Use brown rice: Brown rice is a whole grain that’s packed with fiber and nutrients.
- Control the spice level: Adjust the amount of red curry paste to your family’s preference.
- Coconut milk curry with shrimp: Substitute the chicken with shrimp for a seafood twist.
- Vegetarian Thai Red Curry Chicken: Use tofu or chickpeas instead of chicken for a vegetarian option.
- Thai Red Curry Chicken with pineapple: Add chunks of pineapple for a sweet and tangy flavor.
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Thai Red Curry Chicken
This Thai Red Curry Chicken recipe is a flavorful and comforting dish, perfect for a weeknight dinner. Tender chicken simmers in a creamy coconut milk-based curry, infused with aromatic spices and fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Thai
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 (14 oz) can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Cooked rice, for serving
Instructions
- Heat coconut oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the skillet and set aside.
- Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in red curry paste and cook for 1 minute, until fragrant.
- Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer.
- Return chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Stir in lime juice and cilantro.
- Serve hot over rice.
Notes
Garnish with extra cilantro and a squeeze of lime juice for a brighter flavor. Serve with a side of steamed vegetables for a complete meal.