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  • Writer's pictureJessica Larit

Thai Chicken Curry!

This Thai Chicken Curry is a delicious and quick weeknight dinner. The longest part is waiting for the brown rice to cook! This dish is so tasty and bursting with flavor!


-1 1/2 lb thin sliced chicken breast (cubed)

-1 cup coconut milk (full fat-the sauce will be too thin if you use light)

-2 tablespoons red curry paste

-3 tablespoons tomato paste

-1 1/2 tablespoons honey

-1 1/2 teaspoons fresh grated ginger

-3 large cloves of garlic (chopped)

-1 red pepper sliced thin

-5 large basil leaves

-1 tablespoon olive oil

-salt and pepper


-brown rice

Next Step:

-Start cooking your brown rice.

-Cube the chicken and sprinkle with salt and pepper.

-On the stovetop in a cast iron skillet or wok, add the olive oil and cook the chicken.

-Once the chicken is seared on all sides, add in the garlic and ginger. Let that cook for 30 seconds.

-Then add in the coconut milk, red curry paste, tomato paste, honey, basil leaves, and the red peppers.

-Mix and let simmer for 8 minutes until the chicken is cooked through and the sauce has thickened.

-Add more salt and pepper if needed.

-Serve over brown rice and sprinkle with chopped cilantro.


*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet

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