Thai Red Curry


Kyle Deneke

Jan 11, 2014

I love Thai food and I’m down for any meal that contains less than 10 ingredients and is cooked in one pot. I can’t take a lot of credit for this recipe though. It’s mostly inspired by the recipe on the back of the curry paste jar, with a few modifications that I’ve made over the years.

Let’s talk about those peas real quick because some of you may be wondering. Green beans and peas are both technically legumes, but are pretty widely used in the paleo diet. Unlike other legumes, they do not seem to cause digestive issues and inflamation for most people.


20 oz full fat coconut milk (about 1-1/2 cans – I like Thai Kitchen brand the best)

4 TBSP red curry paste

1 small or 1/2 large onion, sliced thin

1 lb of chicken breast cut in 1 inch cubes (or shrimp)

1 cup of thinly sliced bell peppers

1/2 cup frozen petite green peas

2 TBSP fish sauce

Heat the coconut milk in a large sauce pan over medium heat. Once it starts to slightly simmer, add curry paste. Stir until curry paste is dissolved and continue simmering 5 minutes. Add chicken and onions and simmer another 5 minutes. Add bell pepper and continue to simmer 2 minutes. (I like my pepper to be a little crisp so I add it here. If you like it softer you can add it when you add the chicken and onion). Finally add peas and fish sauce and simmer just another minute or 2 until peas are warmed through. If you feel like washing a few extra dishes, it’s great served over cauliflower rice. If you’re lazy like me it’s really good all by itself.


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