Thai Red Curry Chicken



  • 1 pound boneless, skinless chicken breast (organic, free-range preferred)
  • 2 1/2 Tbsp Thai Red Curry Paste
  • 1 Tbsp Coconut Oil
  • 1 Can (14 oz.) Light Coconut Milk for a thicker consistency use Regular Coconut Milk – note, using regular coconut milk will add about 100 calories per serving due to the higher fat content
  • 1 tsp Fish Sauce (vegans/vegetarians – use 2 tsp Coconut Aminos)
  • 2 tsp Truvia Brown Sugar Blend
  • Juice of 1/2 freshly squeezed Lime
  • 1/2 Cup Chopped White Onion
  • 1 Cup Organic Broccoli
  • 1 Sliced Red Bell Pepper
  • 1/2 Cup Snow Peas
  • 1/2 Cup Sliced Leeks
  • Half a Handful of Thai Basil with purple stems removed (our local store refers to this as “Taiwan Basil”.  If you can’t find Thai Basil, Italian Basil will be fine)
  • Options – add extra fish sauce or coconut aminos for flavor, if necessary. Also, consider garnishing with fresh green onions.


  1. Cut chicken breasts into small, bite-size pieces
  2. Cut red bell pepper, onion, leeks, and broccoli
  3. In a deep pan (Wok style) under medium-high heat, stir coconut oil and red curry paste for 30 seconds or until all coconut oil is blended with curry paste
  4. Add 1/4 cup coconut milk, brown sugar, lime juice, fish sauce (or coconut aminos), and onion. Stir for 1 minute on medium-high heat until well-blended.
  5. Add chicken and all but 1/4 cup of the coconut milk, cook for 6 minutes on medium-high heat, stirring frequently. Note – let mixture come to boil around the 6-minute mark
  6. Add broccoli, bell pepper, snow peas, leeks, and Thai basil, and remaining coconut milk. Cook on medium-high heat for 3 minutes.
  7. Let boil for 60 seconds.
  8. Serve and enjoy!