Chicken & Veggie Red Curry


I decided to make curry the other night for the first time, and it was an absolute hit among the whole family! Thomas’ Dad told me it was better than the Thai restaurant, which was pretty much the best compliment of my life. It’s pretty spicy, but we like it that way. You can decrease the curry paste if you want it less spicy! The recipe is really so simple and versatile. You could change the protein and the veggies. You could even do all veggie. Have fun with it! We served ours over warm basmati rice, yum! Enjoy!


-3 chicken thighs, sliced into thin strips
-1-2 heads of broccoli, chopped
-1 green bell pepper, sliced
-1 red bell pepper, sliced
-1/2 small onion, chopped
-2 in of fresh ginger, sliced
-2-3 garlic cloves, chopped
-13.5oz can full fat coconut milk (sometimes I add a little more of another can if I want more liquid)
-4oz jar red curry paste (I use this brand)
-sea salt


Start by chopping everything up & preparing the chicken by slicing. Heat a large skillet with avocado oil (or olive oil), add in the chicken & season with sea salt, pepper, & garlic powder. Cook until the chicken is cooked through. Then, using a slotted spoon, spoon the chicken out into a separate bowl.

In the same pan, add the garlic and ginger. Stir for about a minute. Then add in all the veggies. Season with sea salt and pepper. You might have to add some more avocado oil here. Cook down the veggies until cooked but still has a little crunch.

Then, add the chicken back into the pan. Stir it all up. Add in one can of coconut milk first. See if it’s as much liquid if you’d like, and if not add some from another can until it’s your desired consistency. Add in the curry paste. Mix everything together. Bring it to a light boil, and then reduce heat and bring it to a simmer for 5-10 minutes. Serve over your rice of choice & enjoy!



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