{Recipe} Thai Red Chicken Curry

By Suzanne York


Spice up your dinner with this healthy Thai Chicken Curry!



  • 24 oz chicken breast sliced into tenders
  • 2 tbsp Thai red curry paste (adjust for heat)
  • 1 small onion chopped
  • 1 can Thai kitchen lite coconut milk (13.66 oz)
  • 1 tbsp Ideal no calorie brown sugar sweetener
  • 1 tsp peanut oil
  • .75 c chicken broth
  • 6 c Asian style vegetables
  • (optional 1 tbsp fish sauce, ¼ c fresh thai basil and fresh red chilies thinly sliced, bean sprouts, 1/2c lime juice)


thai chicken curry



  1. Cook chicken breasts in oven at 400 degrees for 20 minutes then chop.
  2. Lightly steam the vegetables and set aside.
  3. Saute the onion in a nonstick pan with 1 tsp peanut or sesame oil.
  4. Add the curry paste and sauté until fragrant (about a min.).
  5. Turn down the heat and add the coconut milk, chicken broth, and optional fish sauce. Bring to a simmer.
  6. Add the no calorie brown sugar and stir until dissolved. Cook down the sauce until it reduces slightly to your desired thickness. Reduce to a low simmer.
  7. Place chicken in a bowl and divide the sauce and veggies into 6 servings. Enjoy!

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