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Thai Red Curry Chicken and Vegetables – Healthyish Foods

Thai Red Curry Chicken and Vegetables

This Thai red curry chicken and vegetables is the perfect way to warm up on a chilly night at home. It’s loaded with juicy tender chicken, healthy vegetables and the most delicious red curry broth.
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Ingredients

  • 1 lb. chicken tenderloin, cubed into bite-sized pieces
  • 2 tablespoons avocado oil, divided
  • salt, to taste
  • cracked black pepper, to taste
  • 2 teaspoons ginger, peel off skin, mince
  • 2 teaspoons garlic, 2-3 cloves, mince
  • 2-3 tablespoons red curry paste, I used 2 tablespoons
  • 1 medium red bell pepper, diced or sliced
  • 2 small-medium carrots, peeled and sliced diagonally, ¼ inch thick
  • ¾ cup chicken bone broth, or chicken broth
  • 13.66 ounces coconut milk, option to use lite instead
  • 1 tablespoon light brown sugar
  • 1 tablespoon lime juice, fresh squeezed
  • 1 teaspoon fish sauce, optional
  • 2 teaspoons low sodium soy sauce, use this if you skip the fish sauce
  • ½ cup butternut squash, softened in advance and diced
  • ½ cup broccoli, softened in advacne

Sides and Garnishes

  • 1 cup rice, cook according to the package, makes about 2 cups cooked
  • 2 tablespoons basil, freshly chopped
  • 2 tablespoons cilantro, freshly chopped
  • 1 lime, cut into wedges

Equipment

  • 1 large Dutch oven

Instructions 

  • Heat 1 tablespoon avocado oil in your Dutch oven pot over medium high heat. Once hot, add the cubed chicken and season it with a pinch salt and pepper. Once cooked through, remove the chicken from the pot. Set aside.
  • Add the remaining avocado oil. Then, add the minced ginger and garlic. Saute for 20-30 seconds or until fragrant then add the red curry paste. Stir well.
  • Next, add the diced red bell peppers and thinly sliced carrots. Stir well. Sauté for 4-5 minutes and deglaze the pan with the chicken stock.
  • Next, add the chicken and its juices back into the pot. Add the coconut milk, lime juice, fish sauce and brown sugar. Stir well. If you omit the fish sauce, add 2-3 teaspoons low sodium soy sauce instead.
  • Bring to a soft boil and add the softened butternut squash, and softened broccoli. Season with salt and pepper to taste. Reduce the heat and simmer until everything is heated through and tender.
  • Serve in a bowl alongside cooked rice. Top with freshly chopped cilantro, basil leaves, and lime wedges.

Nutrition

Serving: 1serving, Calories: 430kcal, Carbohydrates: 12g, Protein: 28g, Fat: 31g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 523mg, Potassium: 834mg, Fiber: 2g, Sugar: 6g, Vitamin A: 4164IU, Vitamin C: 57mg, Calcium: 59mg, Iron: 4mg