Coconut Red Curry

Is it starting to seem like many, many of my posts begin with the word coconut? Hmm. Well, so be it. I think it's a wonder food.

On to the Coconut Red Curry. This one I'm basically stealing from every wonderful Thai meal I've ever had - where a rich, creamy coconut sauce balanced with spice and filled with vibrant veggies is a MUST. 

Coconut Red Curry

Ingredients: (2-4 servings)

1- 1 1/2 lbs chicken (I use pasture-raised, organic, combo of breast/thigh meat) cut into chunks

1 can full-fat coconut milk, shaken

2 TBSP Thai red curry paste or powder (I use this one)

1 large onion, sliced

1 head of broccoli, cut into pieces

3 carrots, cut in chunks

1 baby bok choy, sliced

1 tomato, or red bell pepper if you prefer

optional 1 hot pepper, like a jalapeño or chili; sliced, and seeds removed, unless you like it HOT, and then leave in the seeds

1/4 red cabbage, chopped

1 Tablespoon minced garlic

1 handful basil, trimmed and ribboned

salt and pepper to taste

coconut oil and/or butter for the pan


steamy chicken sauce with red curry


  • In a skillet, heat a few tablespoons butter or coconut oil (I used butter for this step). Cut the chicken into 1/2 - 1 inch chunks, and toss into the skillet. Season with salt and pepper, and stir frequently, 5-6 minutes, until lightly browned and no outside pink color remains. Set aside in a bowl. I also like to deglaze the skillet by pouring a little water or coconut vinegar into the hot skillet (carefully) and scraping out all the little bits in the bottom; then pour the liquid into the bowl of chicken.
  • In a larger heavy bottomed pot, heat a few tablespoons coconut oil to coat the bottom of the pot, and cook the onion over medium heat, 5 minutes or until translucent. 
  • Add the chicken (and liquid) to the onion, and add the red curry paste/powder. Saute over medium heat for about 5 minutes, until the red curry is blended in and starts to smell amazing!
  • Add the coconut milk to the pot, and stir
  • Add the carrots, broccoli, cabbage, bok choy, peppers, garlic and tomatoes.
  • Simmer, covered, stirring occasionally to coat the sauce over the veggies, about 15 minutes. It may not look like the liquid is enough at first, but the veggies will start to give off water and blend into the coconut oil, and by the end of this step it should look like a creamy, coated curry!
  • Add the basil leaves, and simmer another 5 minutes. 

Serve in a large bowl, optionally add rice, or riced cauliflower, or spaghetti squash; or simply slurp it up like soup!

Hope you ENJOY!!

xo January

Coconut Curry