Red Thai Curry with Chicken

Prep Time

10 min

Cooking Time

30 min


4 servings


Coconut rice:

1 cup dry jasmine rice
1 can coconut milk
1 cup water
pinch of salt


2 medium chicken breasts
1 tablespoon coconut oil


1 medium bell pepper, chopped into strips
1 handful spinach leaves
1 can bamboo shoots, drained
1 cup snow peas


1 tablespoon coconut oil
1 teaspoon fresh ginger, chopped finely
1 can coconut milk
2 - 3 tablespoons red thai curry paste, depending on taste (I use this one)
3 large basil leaves, chopped finely
juice of one lime
dash red chilli flakes
1 tablespoon brown sugar


For the rice:

Combine all ingredients in a sauce pan and bring to a boil. Once it boils, turn to low and allow to simmer until cooked, about 30 minutes.

For the chicken:

Cut breasts into one inch cubes and cook in a sauce pan on medium heat, about 10 minutes. If excess oil is present in pan, drain it.

For the veggies:

Sautee all veggies in a sauce pan until cooked. Feel free to use whatever veggies you have at home!

For the sauce:

1) Heat coconut oil on medium heat.

2) Add ginger and stir for 1 - 2 minutes.

3) Pour in coconut milk, and continue to stir.

4) Add curry paste to sauce. Play with the tastes! If you like it more spicy/flavourful, add more.

5) Add basil, lime, chilli flakes, and sugar. Stir until everything is mixed in nicely, and you like the taste. Substitute kaffir lime leaves for regular lime for a more authentic dish.

6) Add cooked chicken and veggies to sauce, stir thoroughly, and serve on top of rice.