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4.43 from 7 votes
Red Thai Curry
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories per serving: 391 kcal
  • 1 lb chicken breast, thinly sliced
  • 2 large carrots, sliced (150 grams)
  • 1 medium zucchini, sliced (120 grams)
  • 1/2 red bell pepper, sliced (90 grams)
  • 1/2 medium onion, chopped (50 grams)
  • 1 cup coconut milk (add more for a saucier curry)
  • 1/2 cup low sodium chicken broth (4 oz)
  • 3 tbsp Thai red curry paste (1.5 oz)
  • 1/2 tbsp fish sauce (0.25 oz)
  • 1/2 tbsp olive oil (0.25 oz)
  • 1/2 tbsp coconut sugar (6 grams)
  • 1/2 tbsp arrowroot flour (4.5 grams)
  • 1/4 cup Thai basil leaves, chopped
  • 2/3 cup Lundberg Organics Brown Jasmine Rice (120 grams)
  1. Cook rice according to package directions.
  2. Heat olive oil in a large skillet or pot with flat sides over medium-high heat. Add onion and sauté until fragrant and tender. Add red curry and mix to coat onions.
  3. Add sliced chicken breast and mix, then add carrot slices. Sauté for 3-4 minutes or until chicken is partly cooked through, then add ¾ cup coconut milk and chicken broth. Bring to a boil.
  4. While mixture is coming to a boil, whisk the remaining ¼ cup coconut milk with arrowroot flour. Pour into the skillet and mix well. Lower heat to a simmer for 5 minutes.
  5. Add zucchini, pepper, fish sauce, coconut sugar and basil leaves. Simmer for another 5 minutes and remove from heat. The residual heat will continue to soften the vegetables before serving over rice.
Recipe Notes
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Nutrition Facts
Red Thai Curry
Amount Per Serving
Calories 391 Calories from Fat 126
% Daily Value*
Fat 14g22%
Cholesterol 65mg22%
Sodium 584mg25%
Potassium 318mg9%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 7g8%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.