Thai Red Curry Chicken


  • 2 Tbsp coconut oil (or other cooking oil)
  • 1 cup onion, finely diced (white or yellow onion)
  • ½ tsp salt
  • 4 large garlic cloves, minced (about 2 TBSP)
  • 1 tsp ground ginger (or 1 Tbsp fresh grated or minced ginger)
  • 1 tsp ground coriander
  • 3 Tbsp Thai red curry paste, or to taste
  • 1 can unsweetened coconut milk, full fat, (14-ounce can)
  • 1 Tbsp brown sugar or to taste
  • 1 ½ pounds boneless skinless chicken breast, cut into thin strips about 3” long ½” wide
  • 1 Tbsp fish sauce
  • 1 cup carrots
  • 1 cup red bell pepper, sliced
  • 1 lime, zest and juice
  • ¼ cup fresh cilantro, chopped and divided


  1. Heat oil in a large skilled over medium-high. Once hit, add onions and ½ tsp salt. Cook 3 minutes or until onions are softened, stirring often.
  2. Add the red curry paste, garlic, ginger, and coriander. Cook about 1 minutes, or until fragrant, stirring often.
  3. Add coconut milk brown sugar, fish sauce, and chicken. Stir, bring to a simmer, then reduce heat to medium. Simmer uncovered for 7 minutes, occasionally stirring.
  4. Add carrots and bell peppers, and simmer 5-7 minutes, until sauce slightly thickens and chicken is cooked through.
  5. Remove from heat, and stir in the lime zest, half of the lime juice, and half of the cilantro
  6. At this point, do a taste test and add in more lime juice if needed and more: salt, sugar, or curry paste to taste,
  7. Top with the remaining cilantro, and serve.