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Spicy Thai Chicken Curry

As meal planning goes, we’re in kind of a transitional phase in my house. The weather is warming up, which means fewer stews and more grilling. But since it is St. Louis and we’ll dip below freezing again, I like to have a few heartier recipes on the back burner. This Spicy Thai Chicken Curry is PERFECT for those cooler spring nights.

If I’ve ever cooked for you, you know that curry paste is one of my favorite ingredients. For one, it’s delicious. It’s the perfect blend of heat and sweet. But did you know that it’s also good for you?

Yep. It’s true! Studies suggest that red curry paste may lower inflammation and boost antioxidant activity, possibly due to natural chemicals found in the herbs and spices.

An easy, delicious, family-friendly meal that lowers inflammation and fights cellular damage? Don’t mind if we do!


Spicy Thai Chicken Curry

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

  • 1 tablespoon coconut oil 
  • 1 pound chicken breast, cut into pieces 
  • 2 tablespoons Thai red curry paste
  • 1 can coconut milk (full-fat works best)
  • 3 tablespoons fish sauce
  • 1.5 tablespoons coconut sugar
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 7 ounces green beans, cut in half
  • 2 tablespoons lime juice
  • salt and pepper, to taste

Directions:

Heat the coconut oil in a large deep saucepan over medium-high heat and cook the chicken for 2-3 minutes until browned.  

Add in the curry paste, and mix well until the chicken is coated in the paste. Next add in the coconut milk, fish sauce and sugar, mix well.  

Add the vegetables to the pan and bring to a boil. Now, reduce the heat to low and simmer gently for 15 minutes, until the vegetables are tender. 

Once ready, taste for seasoning, and add a little more salt, pepper, and fish sauce if required. Add in the lime juice and serve with cooked rice. 

Want a printable version of this recipe, complete with nutrition facts and a scannable MyFitnessPal code? Click here!


Trying to eat more veggies? I can attest that this one is equally great over riced cauliflower. Try it out and let me know what you think!

And oh hey–would you like even more delicious and healthy recipes completely free and delivered to your mailbox? Then you’ll love our new Protein-Packed Breakfast Recipes ebook! Click here to get your copy.

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