Red Chicken Curry


I’ve been on a curry kick lately. Sometimes instead of whipping together something new and photo-worthy, I just want a little spice in my comfort food. A little bit (ok, a lot) of Thai chili paste, coconut milk, a few spices and a ton of veggies makes for an easy meal that’ll last you all week. Last week I made a huge vat of red chicken curry, and I’m still enjoying the spoils.


Red Chicken Curry
(serves 6)

  • 1lb chicken breast, cut into 1 inch pieces
  • 2-4 tbsp red curry paste (depending on how spicy you like it)
  • 1 onion, thinly sliced
  • 3 cloves garlic
  • 1 head cauliflower
  • 3 carrots
  • 2 tbsp fish sauce
  • 3 tsp fresh ginger
  • 8 oz coconut milk
  • 8 oz fire roasted tomatoes
  • 8 oz bamboo shoots, (optional)
  • 8 oz water chestnuts (optional, but should definitely be in there)
  • 1 cup white/basmati/brown rice


Heat up a few tablespoons of olive oil in a big pot. Chop up carrot, onion and garlic and sauté on low heat, until the onions start to look transparent. Add in the red curry paste, fish sauce, and ginger until fragrant – only a minute or two. Add coconut milk, fire-roasted tomatoes, bamboo shoots and water chestnuts. Simmer on low heat for 20 minutes, then add in chicken and cauliflower for another 10-15 minutes. Serve with rice and you’re done!

Double the recipe if you want an absurd amount of curry for days on end. You can serve it with more rice, noodles, or on its own. For those of us living paycheck to paycheck, this is an easy way to make a few simple ingredients last. Plus, it’s chock-full of vegetables and chicken! If I were really good, I’d serve it with brown rice – but what’s the fun in that?



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