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Chicken Vegetable Red Thai Curry Bowl

Chicken Vegetable Red Thai Curry Bowl


  • 1 tablespoon coconut oil
  • 1/2 yellow onion, diced
  • Sea salt
  • 2 inches piece fresh ginger, peeled and minced
  • 3 1/2 cups coconut milk
  • 1/4 cup red curry paste
  • 1/4 cup lime juice
  • 1/2 lemongrass stalk, cut diagonally in 2 to 3 pieces and bruised with a mallet
  • 2 kaffir lime leaves
  • 2 tablespoons coconut aminos
  • 1 tablespoon fish sauce
  • 3 chicken breasts, cut into bite-size pieces
  • 1/2 head cauliflower, cut into small pieces
  • 1/2 head broccoli, cut into small pieces
  • 2 large carrots, unpeeled, sliced into bite-size pieces
  • 1/2 cup peas
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1/3 cup chopped basil, plus more for garnish
  • Cooked brown rice noodles or brown rice, to serve


  1. Heat a large Dutch oven over medium-high heat. Melt the coconut oil, and add the onion and a pinch of sea salt. Cook, stirring often, until the onion is translucent, about 5 minutes. Add the ginger, garlic, coconut milk, curry paste, lime juice, lemongrass, and kaffir lime leaves. Bring to a boil, reduce the heat, cover, and simmer until thickened and reduced by one-third, 12 to 15 minutes. Whisk in coconut aminos and fish sauce.
  2. Add chicken, cauliflower, broccoli, and carrots. Cook until chicken is cooked through but not dry and the vegetables are tender but still brightly colored, 5 to 7 minutes. Turn off the heat.
  3. Add peas, chopped cilantro, and chopped basil. Using tongs, fish out lemongrass and kaffir lime leaves to discard. Taste and add more coconut aminos or fish sauce, if you'd like.
  4. Serve immediately over noodles or rice.


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