Fast and healthy Red Thai Chicken Curry that is SO MUCH BETTER than Takeout. I guarantee you will be making this at last twice this week ‘coz once just isn’t enough.
Red Thai Chicken Curry
Got to LOVE Thai food. The flavors are hard to beat and when combined with a creamy coconut sauce….. Oh my … I’m past resisting. This cleaned up, healthier version of a classic Red Thai Chicken Curry is incredible. I know everyone says that about their recipes – but I’m kinda confident that you’ll agree with me on this one.
- I purchase Organic Coconut Cream in bulk and keep the cans in my pantry so they are always there when I need them. Make sure to check the ingredients because some brands have a lot of unneccesssary additives. You want to see only two ingredients in the ingredients list: Coconut & Water.
- You could make your own Thai Red Curry Paste, but I don’t. This one is amazing, but I can only get it in bulk where I am. One bottle is enough for two meals.
Coconut Cream vs Coconut Milk
I use Coconut Cream for this recipe, not Coconut milk. Essentially, they are both made from exactly the same ingredients (coconut and water). The only difference between the two is that coconut cream is thicker as it is made using more coconut.
If you are Calorie watching (or bought coconut milk by accident), then you can choose to substitute the coconut cream with Coconut milk. Just don’t add the extra water. Your sauce still won’t be as thick, but the taste is the same.
Simmering the sauce will reduce some of the liquidand thicken it up. But I would recommend adding a little more coconut milk than the recipe calls for to allow for reduction. Because, that yummy sauce is the best part!
HOW TO MAKE CLEAN EATING THAI RED CHICKEN CURRY
STEP 1: Fry your onions until slightly soft.
STEP 2: Add your sliced chicken breast and fry on high for 5 – 8 minutes until the chicken starts to brown slightly.
STEP 3: Add your spices and flavors (ginger, garlic, ground coriander, salt, pepper and red curry paste), stir and fry lightly for around a minute to develop the flavors. Your kitchen is about to smell incredible so be prepared for the family to swarm towards you.
It’ll look like this once it’s all mixed in.
STEP 4: Pour in the coconut cream and 1/2 cup of water.
STEP 5: Add the veggies that require a little time to cook (I used carrots and baby corn). Simmer for around 5 minutes until veggies have softened to your liking.
STEP 6: Stir in your green veggies (spinach and coriander)and the lemon juice. Remove from the heat and cover. This allows the greens to wither down.
Serve with a healthy side option like brown rice, zucchini noodles or soba noodles.
Looking for more Fast, Family friendly Dinner Ideas?
- FREE Printable Dinner Time Cheat Sheet – Print this out and stick it to the fridge and NEVER, EVER be stuck wondering what to make for dinner.
- Healthy Chicken Enchiladas – these are insanely good!!!
- Chicken Noodle Soup -If your kids love two minute noodles (I know, mine do too), then this is the recipe you must try to get them to kick the habit. Super quick to make and made with a few pantry ingredients.
- Healthy Fish Fingers – The family will love these crispy golden fish fingers! Serve with some oven baked sweet potato fries for a clean and healthy weeknight dinner.
Clean Eating Red Thai Chicken Curry
- 1 Onion Finely sliced
- 1 tbsp olive oil
- 1 lb Chicken Breast finely sliced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic minced, (about 2 cloves)
- ½ tbsp fresh ginger minced
- 1 tsp ground coriander spice
- 1 can organic coconut cream 400ml / 13.5 FL OZ
- ½ cup water
- 3 tbsp Red Curry Paste
- 2 Carrots sliced
- 1 cup baby corn
- 1 cup fresh spinach leaves
- 2 tbsp fresh coriander
- 1 tbsp lemon juice
- Heat a skillet on the stove top. Add olive oil and sliced onion. Fry for around 3 - 5 minutes until softened.
- Add chicken and fry on high for about 5 minutes until lightly browned.
- Add seasoning - salt, pepper, ground coriander, garlic, ginger, red curry paste.
- Stir thorugh and fry for a minute or two to develop flavors.
- Pour in coconut milk and water.
- Add carrots and corn and simmer for 3 - 5 minutes to soften slightly
- Finally, turn off the heat and stir in spinach, fresh coriander and lemon juice. Cover and leave for two minutes for leaves to wilt.
- Serve with a side of brown rice or zucchini noodles
A little bit of Behind the Scenes fun
Whenever I visit other blogs, I always wonder what’s going on behind the scenes – the story behind the recipe that you just don’t see. So for a bit of fun, I thought I’d let you in on what was happening when I made this recipe and series of photos.
It was 5.20PM. Light was fading fast and the only bit of light I could find was smack bang in the middle of my kitchen – so that’s where I shot all my photos for this post.
Hubby and my youngest were marking their practice golf balls in the background.
I love how this is a normal occassion in our home. Everyone just accepts that no-one gets to eat until Mom takes her pictures. Got to love these guys:)