Thai Red Curry Chicken

Adapted from The Candida


  • 1 Tbsp. coconut oil
  • ¼ onion, thinly sliced
  • ½ red pepper, cut into thin strips
  • ½ yellow pepper, cut into thin strips
  • 1-2 large handfuls of your favorite vegetables, cut into thin strips or diced
  • 2-3 Tbsp. red curry paste
  • 2 boneless, skinless chicken breasts, thinly sliced (I use chicken which I've previously cooked and shredded and wait to add until step 3)
  • 2 cups (475 ml) coconut milk
  • 4 Tbsp. fresh basil leaves (or 1 Tbsp dried)
  • Cooked brown rice, rice or quinoa


  1. Heat oil in a large skillet over medium heat. Add onion, and vegetables and sauté, stirring frequently, until vegetables begin to soften, about 5-7 minutes.
  2. Add curry paste to vegetables and cook, stirring to incorporate, for about 1 minute. Add sliced chicken, sauté for another minute.
  3. Add coconut milk, bring mixture to a boil. Lower heat and simmer until vegetables are tender and chicken is cooked through, about 10 minutes.
  4. Add basil leaves, reserving a few for garnish. Serve with cooked brown rice or quinoa.