Thai Red Curry Chicken

Tender chicken and tricolor quinoa smothered in a silky coconut curry sauce, this recipe comes together in under 30 minutes and has almost no prep work.

Ingredient List and Health Benefits

Chicken Breast: I buy boneless skinless chicken breast. It’s a great source of lean protein. I also look to buy organic whenever possible.

Quinoa: A complete vegetarian protein that’s also high in fiber, several minerals and antioxidants.  It also adds great texture to this recipe.  I love the tricolor quinoa from Trader Joe’s.

Red Bell Pepper: High in vitamin C, B6 and folate.

Red Curry Paste: Found in the asian food aisle of your grocery store (I buy the Thai brand). This gives the recipe most of its flavor, including the little bit of spice. Feel free to use less if you prefer a more mild flavor.

Fire Roasted Tomatoes with Green Chiles: Found in the can aisle, these tomatoes have been charred before being diced, and they also have a little smokey flavor. I buy the ones with the green chiles for a little extra kick. Tomatoes are always healthy, but when they are roasted, their antioxidant level increases exponentially.. win!

How to Brine Chicken

This step is not necessary but makes the chicken extra juicy and tender, so I think it’s worth the little bit of extra effort. If you don’t have the time, feel free to skip this step. To brine the chicken, simply place the chicken breast into a large bowl, cover in luke warm (not hot) water, and add 2-3 tbsp of salt. Let sit for 10-15 minutes.

How to Make Thai Red Curry Chicken

Brine chicken for 15 minutes (see directions above) and cook quinoa according to package directions. Remove the chicken from the salt water, and chop it into bite sized pieces. Place chicken into a skillet with 1/2 tbsp coconut oil, cooking for for 2-3 minutes per side. While the chicken is cooking, dice onion and slice peppers. Place onion and peppers into another skillet with the other 1/2 tbsp coconut oil. Cook for 3 minutes. Add the garlic to onion and peppers and cook for 30s.  Lastly, add tomatoes, coconut milk, curry paste to skillet and stir. Add chicken. Cover and simmer over medium heat for 10 minutes. Serve over quinoa and enjoy!

Thai Red Curry Chicken

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Serves: 4 Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1.5 lbs boneless skinless chicken breast
1 cup uncooked tri color quinoa
1 cup diced onion
2 red bell peppers, sliced
3 tbsp red curry paste
3 cloves of garlic, finely chopped
1/4 tsp salt
1/4 tsp ground pepper
1 tbsp coconut oil, divided

Instructions

1. Brine chicken for 15 minutes (see directions above).
2. Cook quinoa according to package directions.
3. Chop chicken into bite sized pieces, place in skillet with 1/2 tbsp coconut oil. 
4. Cook chicken for 2-3 minutes per side.
5. While the chicken is cooking, dice onion and slice peppers. 
6. Place onion and peppers into another skillet with the other 1/2 tbsp coconut oil. Cook for 3 minutes.
7. Add garlic to onion and peppers and cook for 30s. 
8. Add tomatoes, coconut milk, curry paste to skillet and stir. Add chicken. 
9. Cover and simmer over medium heat for 10 minutes.