30 Minute Meal: Red Curry Chicken

5 from 5 reviews

A quick and easy recipe for Red Curry Chicken – ready in about 30 minutes.


  • 1 1/2 pound boneless (skinless chicken breasts, cut into large bite size pieces)
  • 2 tablespoons coconut oil
  • 1 green pepper (cut into strips)
  • 1 red pepper cut into strips
  • 1/2 white or sweet onion (sliced)
  • 1 clove garlic (minced)
  • 13.5 ounce can regular or light coconut milk
  • 4 ounce jar red curry paste
  • 1/2 lime (juiced)
  • Salt and pepper
  • 1/2 cup bean sprouts (optional)
  • Shredded thai basil or regular basil for serving (optional)


  1. Heat oil in a large skillet over medium-high heat.
  2. Season chicken with salt and pepper and add to skillet.
  3. Cook chicken stirring occasionally until all sides are brown and chicken is cooked thoroughly, about 10-12 minutes.
  4. Add in peppers, onion and garlic and cook until slightly tender about 5 minutes.
  5. In a small bowl mix together coconut milk, red curry paste and lime juice until blended.
  6. Add sauce in with chicken and stir to coat.
  7. Bring to a boil then reduce to a simmer for about 5-10 minutes.
  8. Season with salt and pepper to taste if desired.
  9. Stir in bean sprouts and basil right before serving.


Red Curry Paste like Thai Kitchen red curry paste can be found in the ethnic food aisle.