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Thai Red Curry Chicken

by chefnatskitchen

This simple thai dish is easy to prepare and ready in under 30 minutes. Flavorful thai red curry-infused coconut milk sauce, juicy chicken and fresh veggies served over a bed of quinoa. It’s the perfect meal for a weeknight dinner or meal prep.

Ingredient Notes and Health Benefits:

Chicken Tenderloin: A lean cut of chicken, I love using tenderloins for this recipe. They are also pre-cut which is extra nice.

Diced Onion: Add lots of flavor to the dish, onions contain a high level of antioxidants and anti-inflammatories.

Fresh Garlic: Have a positive impact on blood pressure, cholesterol and prevent heart disease.

Diced and Fire Roasted Tomatoes: High in lycopene, which is a powerful antioxidant that reduces the risk of many types of cancer

Reduced Fat Coconut Milk: Makes the sauce so flavorful and silky, I prefer the reduced fat version.

Red Curry Paste: I buy the Thai Kitchen brand.

Thai Red Curry Chicken

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


2lbs chicken tenderloins
1 cup diced onion
1 tbsp olive oil
3 garlic cloves, finely chopped
2 red bell peppers
28oz diced fire roasted tomatoes with green chiles
26oz reduced fat coconut milk
4oz red curry paste
1/4 cup basil
1 cup uncooked quinoa


1. Cook quinoa according to package directions.
2. Add 1/2 tbsp olive oil to skillet, heat over medium heat.
3. Add chicken tenderloins, and cook for about 5 minutes, flipping chicken half way through.
4. Remove chicken from skillet.
5. Add the other 1/2 tbsp of olive oil to skillet, then add diced onion. Cook 1 min.
6. Add garlic. Cook 30 seconds.
7. Pour in tomatoes and coconut milk. Stir to combine all ingredients.
8. Add chicken back in, cover and cook for another 10 minutes on a low simmer.
9. Scoop quinoa and curry chicken into serving bowls and top with fresh basil.

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