Clean Eating Red Thai Chicken Curry

Delicious, better than takeout Red Thai Chicken Curry that you can have on the table in under 25 minutes.
Prep Time: 5 mins Cook Time: 20 mins Servings: 6


  • 1 Onion Finely sliced
  • 1 tbsp olive oil
  • 1 lb Chicken Breast finely sliced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp garlic minced, (about 2 cloves)
  • ½ tbsp fresh ginger minced
  • 1 tsp ground coriander spice
  • 1 can organic coconut cream 400ml / 13.5 FL OZ
  • ½ cup water
  • 3 tbsp Red Curry Paste
  • 2 Carrots sliced
  • 1 cup baby corn
  • 1 cup fresh spinach leaves
  • 2 tbsp fresh coriander
  • 1 tbsp lemon juice


  • Heat a skillet on the stove top. Add olive oil and sliced onion. Fry for around 3 – 5 minutes until softened.
  • Add chicken and fry on high for about 5 minutes until lightly browned.
  • Add seasoning – salt, pepper, ground coriander, garlic, ginger, red curry paste.
  • Stir thorugh and fry for a minute or two to develop flavors.
  • Pour in coconut milk and water.
  • Add carrots and corn and simmer for 3 – 5 minutes to soften slightly
  • Finally, turn off the heat and stir in spinach, fresh coriander and lemon juice. Cover and leave for two minutes for leaves to wilt.
  • Serve with a side of brown rice or zucchini noodles

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