Chicken And Vegetable Thai Red Curry


Chicken And Vegetable Thai Red Curry

Chicken And Vegetable Thai Red Curry



This curry is one of our all time favourite meals, loaded with fresh crunchy vegetables and chicken in a creamy red curry sauce its such a balanced, comforting, quick and healthy meal to make. Topped with fresh coriander and lime and served alongside some rice there really isn’t much better than a warming bowl of this.


Serves – 4

Prep– 10 minutes Cooking Time– 20 minutes



1tsp good quality cooking oil

1tsp grated ginger or paste

1tsp crushed garlic

2tbs red curry paste

1 400ml can of coconut cream

1tbs raw sugar or coconut sugar

1tbs soy sauce or tamari

500grams diced chicken breast or thigh (can purchase whole and dice yourself if prefered)

1 bunch of broccolini, chopped

2 carrots, diced

¼ purple cabbage, thinly sliced and cut into around 3cm pieces

1 whole lime to squeeze when finished

½ cup fresh coriander, as garnish

2 cups rice or quinoa, to serve



Begin by heating the oil in a saucepan over a medium heat, add the crushed garlic and ginger into the pan heating for 1 minute before adding the curry paste. Continue cooking for another minute then add the coconut cream, soy sauce/tamari and coconut sugar stirring everything together until the sauce starts to boil then reduce to a simmer.

Add the chicken to the sauce, stirring frequently, and cook for around 12 minutes, or until your chicken pieces have cooked through. Add the carrots, cooking for around 4 minutes, then add the purple cabbage and broccolini. Continue cooking and stirring frequently for another 3 minutes or until the broccolini has cooked through.

Serve with rice of choice or quinoa, a squeeze of fresh lime and chopped coriander.

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