Red Thai Curry

Makes: 4 servings

Ready in: 35-45 minutes

Thai curries are quick to make and have a ton of flavor!  Eat as is or serve on top of rice, quinoa, cauliflower rice, cooked chunks of pumpkin, red kuri squash or finely shredded cabbage.

Homemade Turkey Vegetable Chili with Sca


  • 2 tablespoons coconut oil

  • 1/2 sweet onion, thickly sliced

  • 1 pound boneless, skinless chicken thighs, chopped into bite-sized pieces

  • 1 can coconut milk

  • 2 tablespoons red curry paste

  • 1 tablespoon coconut sugar (optional)

  • 1 red bell pepper, sliced

  • 1 cup green beans, sliced in half

  • 1 tablespoon fish sauce

  • 1 lime, juiced

  • 1 bunch Thai basil, chopped

  • Dried red chili flakes, to taste



  1. Add oil to a large pot or wok.  Heat on medium-high heat.  Add onion and sauté for 5 minutes.

  2. Remove onion from the pot, set aside.  Add chicken to the pot and cook, stirring occasionally for 5-10 minutes or until browned on each side.

  3. Add onions to chicken, then stir in coconut milk, curry paste and coconut sugar.  Bring to a boil, then turn heat down to medium-low and simmer for 10 minutes.

  4. Increase heat to medium and add vegetables, fish sauce and lime juice and cook for 5 minutes or until vegetables are tender.

  5. Serve with chopped basil and add red chili flakes to taste.


Instead of coconut oil: expeller-pressed avocado oil, ghee

Instead of sweet onion: yellow onion or 4 shallots

Instead of chicken: shrimp, cod, tilapia, sliced beef

Instead of green beans: broccoli, Thai eggplant

Instead of red bell pepper: green, orange or yellow bell pepper