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Red Curry Chicken

Prep Time:

40 minutes

Cook Time:

30 minutes


4 Servings

About the Recipe

A warm bowl of deliciousness! You should definitely consider making my healthy homemade red curry chicken. Making your own red curry chicken at home allows you to control the ingredients and choose healthier options. By using lean protein sources, such as chicken breast or tofu, and loading up on vegetables, such as onions, and carrots, you're boosting the nutrient content of the dish. Additionally, by making your own red curry chicken, you can tailor the spice level to your personal taste and preference, rather than relying on pre-made sauces that may be high in sodium or added sugars. Another benefit is that it can be a cost-effective and budget-friendly meal option. By buying ingredients in bulk and preparing larger batches, you can save money and have leftovers for future meals/store the rest in the freezer. This is a a delicious and nutritious way to enjoy this flavorful dish while also controlling the ingredients and staying within your budget.


1x onion diced

2x garlic diced

2 tbsp red curry paste

Organic chicken thighs, sliced

1x pumpkin sliced

3x carrots sliced

1-2 cups broccoli & cauliflower florets (I just bought the frozen pack)

1x tinned tomatoes

1x tin coconut milk

1x tin chickpeas

Coriander to serve


Cook onion + garlic in olive oil in a large pot.

Add diced chicken and mix until chicken is cooked through. Add red curry paste + stir.

Add tinned tomatoes, coconut milk, chickpeas, pumpkin, carrot, broccoli and cauliflower and mix through.

Allow to simmer on low heat for a few hours, adding water if necessary so it doesn’t get too thick.

Season with lots of salt + pepper. Top with a sprinkle of coriander.


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