This super quick and easy Thai red curry chicken is semi-homemade and perfect for those busy weeknight meals when you’re trying to be healthy!
As many of you know, I do what I can to eat a very healthy diet during the week so I can splurge on the weekend. So I decided to make this red Thai curry chicken. Because I do meal prep for at least a week at a time, I like these meals to be super easy, but also super yummy.
I mean, who wants to eat healthy food that tastes like cardboard? Certainly not this girl. Curry paste is a great way to add some wonderful flavor to those boneless, skinless chicken breasts. Yeah, yeah, I know thighs are better, but remember, the goal is health here! However, if you do prefer the thighs, please use them, they would be wonderful in this recipe.
Related Recipe: Chicken Saag Curry
For the longest time, I have been saying I am going to start making my own curry paste. Alas, today we use pre-made AGAIN! I promise I will, these days just get away from me! So until that time, I have found some pretty tasty pre-made curry pastes.
I found the below curry paste at my local Asian grocery store, and it is actually quite delicious. If you can’t find this brand, any red curry paste can be substituted. Make sure you look at the fat content of the curry paste before you buy it.
This particular brand has zero fat, but some brands will add oil, so be careful.
Start by heating the coconut oil over medium-high heat and brown the chicken on both sides. Set aside.
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Lower heat to medium and add the onions and chili to the skillet, sautéing until soft.
Add the curry paste and stir fry, stirring constantly, for about 2-3 minutes to fully release the flavors of the curry.
Related Recipe: Vietnamese Crispy Baked Chicken
Then add the chicken broth and bring to a simmer. Add the chicken, cover, and let simmer for 15 minutes.
Great served with sticky or white rice. If you want to keep the healthy theme, serve with brown rice. Me? I serve this red curry chicken over a bed of vegetables for a low-carb option.
Related Recipe: Chicken Lettuce Wraps
Did you make this recipe? Drop me a comment and let me know how it came out!
- 1 lb. boneless skinless chicken breasts (2 large breasts, halved)
- 1 onion diced
- 1 diced thai chili
- 1 cup chicken broth
- 1 can Thai red curry paste
- 1 tbsp. coconut oil
Heat the coconut oil over medium-high heat and brown the chicken on both sides.
Lower heat to medium and add the onions and chili to the skillet. Sauté until soft.
Add the curry paste and cook, stirring constantly, for about 2-3 minutes to fully release the flavors of the curry.
Add the broth and bring to a simmer.
Add the chicken, cover, and let simmer for 15 minutes. Adjust heat as necessary to avoid burning. Serve with brown rice and/or vegetables. .