Thai Red Chicken Curry

Easy and tasty Thai Curry with seasoned chicken and herbs. Makes a quick weeknight dinner that the family will want on rotation!

Thai Red Chicken Curry

Made with

Fiesta Tropicale Organic Virgin Coconut Oil, Fiesta Tropicale Organic Coconut Milk


4 Servings


40 Minutes


  • 1 tablespoon Fiesta Tropical Organic Virgin Coconut Oil

  • 1 ½  pounds boneless, skinless chicken breasts, cut into small chunks

  • Kosher salt and ground black pepper

  • ½  red onion, chopped

  • 4 cloves garlic, chopped

  • 1 tablespoon red curry paste

  • 1 tablespoon freshly grated ginger

  • 1 can Fiesta Tropicale Organic Coconut Milk

  • ½  pound broccoli, cut and stems trimmed

  • 2 green onions, thinly sliced

  • 2 tablespoons chopped fresh cilantro leaves

  • 2 tablespoons freshly squeezed lime juice


  1. Heat coconut oil in a large stockpot over medium heat. Season chicken with salt and pepper. Add chicken, shallots and garlic to the stockpot and cook until lightly browned, about 3-5 minutes.

  2. Stir in red curry paste and ginger until fragrant, about 1 minute.

  3. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.

  4. Stir in broccoli until just tender, about 3 minutes.

  5. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.

  6. Serve immediately with rice.