Thai takeout is one of my favorite dinner options, but it can be pricey. This Chicken Thai Red Curry tastes just like restaurant takeout — but you can make it at home quickly and affordably.
To prepare the curry, start by heating coconut oil in a large skillet or wok over medium-high heat. Sauté the sliced yellow onion for about 5 minutes. Add minced garlic, grated ginger, and Thai red curry paste, and cook while stirring for 1–2 minutes to release the aromas. Reduce the heat to medium, then add broccoli florets, sliced red and yellow bell peppers, bite-sized pieces of boneless, skinless chicken, coconut milk, and a splash of water or gluten-free chicken broth. Cook until the chicken is done and the vegetables are just tender, roughly 5 minutes. Finally, stir in baby spinach, rice vinegar, and gluten-free soy sauce or tamari, cooking until the spinach wilts.
I like to serve this curry over cooked rice and finish with fresh Thai basil (or regular basil) and sliced Fresno chilis for a bright, spicy garnish.
Find more Marukan recipes in the Marukan collection.
Chicken Thai Red Curry
Ingredients
- 2 tablespoons coconut oil
- 1 yellow onion, cut in half and sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (15 ounce) can coconut milk
- ½ cup water or gluten free chicken broth
- 3 cups baby spinach
- 2 tablespoons Marukan Organic Rice Vinegar
- 1 tablespoon gluten free soy sauce or tamari
- 4 cups cooked rice, for serving
- Thai basil or basil, for garnish
- Sliced Fresno chili, for garnish
Instructions
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Heat oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook, stirring occasionally, for about 5 minutes. Add the garlic, ginger, and curry paste; cook and stir for 1–2 minutes.
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Add broccoli, bell peppers, chicken, coconut milk, and water or broth. Reduce heat to medium and cook until the chicken is cooked through and the vegetables are nearly tender, about 5 minutes.
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Stir in the baby spinach, rice vinegar, and soy sauce or tamari. Cook, stirring, until the spinach wilts. Serve over cooked rice and garnish with basil and sliced Fresno chiles.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.