Red Curry Chicken

Have you ever made a meal & found yourself saying, “Why don’t I make this more often?!” – this is one of those meals y’all! Living in Chicago for the better part of the last decade, dining out on Indian food was a pretty regular thing for The Farmer & I. Now that we’ve been in Minnesota for just over a year, I figured it was about time I figured out a way to have Indian food at home! If you aren’t super familiar with Indian or Curry, this is a great starter meal (like our Tandoori Chicken!)  to introduce the flavors to your family. It’s the perfect balance of heat & creamy coconut deliciousness that comes together in no time at all which means this is a winner for a weekend OR weeknight dinner option!
Here’s What You’ll Need:
2 Chicken Breasts – cubed
1 Bell Pepper – diced
1 Head of Broccoli – diced 
1/2 Small Onion – chopped 
1 Cup Coconut Milk
2 TBSP Red Curry Paste*
1/2 TSP Salt
Fresh Cracked Pepper
*If this is your 1st time using curry paste and/or you don’t like super spicy foods, I’d recommend starting with 1 TBSP and building up to 2 TBSP over time. 
1 Jalapeño – minced 
1/2 TSP Berbere 
1/2 TSP Red Pepper Flakes (RPF)
Let’s Get Started: 
1. Start by cubing your chicken & tossing it into a large bowl then seasoning with your salt & pepper. If you’re spicing it up, this is when you’d wanna add your Berbere & RPF as well. 


2. Next, heat up your skillet (I used my wok) with your EVOO over medium-high heat.
3. Once your EVOO is up to temp; brown your chicken for a few minutes on each side. Once browned on both sides; remove your chicken from the pan & set aside on a plate. 
4. In the same pan (yay one pan meals!) add in your onions & sauté until translucent. 
5. Once your onions having been sautéing for a few minutes; add in your bell peppers & jalapeño if you’re using it – which we most definitely are, we like it spicy here on the farm! 


6. Toss, Toss. 
7. Next, add in your broccoli. Toss, Toss. 


8. It’s time to spice it up y’all! Add in your curry paste (to taste!) and your cooked chicken & stir-fry until it smells in your kitchen & you can’t take it anymore!


9. That’s when you know it’s time to pour in that luscious coconut milk, oh yea baby! 
OBSESSED with Thai Kitchen Coconut Milk; as you can see I like their Red Curry Paste too!
10. Simmer for 10 minutes to allow the flavors to come together; check for seasoning & finish with fresh basil or cilantro if desired. RED CURRY SEVEN.jpg
11. Inhale. 
To Serve:
If you’re strict Whole30 this meal works for me “as is” – however, this would work great with rice, cauli-rice or your favorite grain of choice. 
This recipe is Whole30 compliant & can totally be customized depending on the veggies that you have on hand or that are currently in season which I love! In addition, if you manage to have leftovers (this recipe will make about 4 servings) this meal reheats well & is a nice change up for lunch at work.
Who needs take out when you can make it from scratch! 
Give this one a try & let me know what you think!


Bon Appétit!



Adapted from: Nom Nom Paleo  



3 thoughts on “Red Curry Chicken

  1. Pingback: Farm Eats: April 30th – May 5th | The Farmer's Spoon

  2. Pingback: Whole30 • Round3 • Week3 | The Farmer's Spoon

  3. Pingback: Whole30 • Round3 • Week4 | The Farmer's Spoon

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