Updated: Mar 26, 2020
This one-dish thai curry is super simple and you probably have most of these ingredients on hand! Serve it over quinoa or rice for a hearty meal. Mix up the veggies to make it fun and seasonal and simply omit the chicken for a yummy vegetarian version!
The fresh ginger gives this curry the perfect bite and I love using coconut oil, unsweetened almond milk and plain greek yogurt to get that creamy sauce but keep things light and healthy!
Red Thai Chicken Curry
4 servings | 20 minutes
1/2 tsp salt
1/4 tsp pepper
1/2 cup water
1 tbsp coconut oil
1 tbsp low sodium soy sauce
1 tbsp natural rice vinegar
2 garlic cloves, minced
1 cup quinoa or rice
1/2 cup unsweetened almond or coconut milk
4 oz plain greek yogurt
12 oz chicken breast
8 tbsp red curry paste
1 tbsp fresh ginger, minced
Various vegetables: ex. carrots, bell peppers, zucchini, broccoli, green beans and onions (~200g of each)
Juice of one lime
Cook quinoa or rice according to package instructions (I followed my instant pot quinoa recipe)!
Heat 1/2 tbsp coconut oil in a pan. Add chicken and season with salt and pepper.
Once cooked, remove chicken and add remaining oil. Once oil is melted, add onion and cook until translucent, stirring often, 3-5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring.
Add all of the remaining veggies and cook until they begin to soften (3-5 minutes). Add back in the chicken and stir in curry paste for an additional 2 minutes.
Add in almond/coconut milk and water and stir to combine. Bring to a simmer And cook until veggies have softened, about 5 minutes, stirring occasionally.
Remove from heat and season with soy sauce and rice vinegar. Stir in Greek yogurt. Add additional salt if necessary.
Serve with a scoop of quinoa or rice and top with fresh cilantro and a squeeze of lime juice!
Nutrition facts shown below for with 1/4 recipe without quinoa and for 1/4 recipe plus 1/4 cup raw quinoa or ~3/4 cup cooked quinoa: