This recipe is SO simple, but SO good! I seriously think I could drink the sauce, haha! It is super easy and quick to make. This would be great for meal prep or leftovers too! It reheats really well. These servings are really large. I debated making it 6 servings, but I went with 4, so if you would like to divide smaller or feed more people, I think you should be fine! It’s made with only a few items and many you proably have in your pantry. You can feel free to swap out the veggies if you like. Broccoli or green beans might be good too! This dish is very kid friendly. It isn’t spicy at all, it has an almost sweet flavor from the coconut. It is really good!

Here is what you will need:

• Chicken Breast – I used Kirkland Organic, then sliced them thin
• Coconut Milk – Using full fat here and really think that is why this dish shines. You can use what you like, but I recommend full fat.
• Chicken Broth – Better Than Bouillon, it’s just easy!
• Bell Peppers – I used one green and one red
• Ginger – I used the tube here, keep it simple!
• Garlic – same! frozen or the tube is the way to go
• Soy Sauce – or Coconut Aminos for Gluten Free
• Red Curry Paste – I used Thai Kitchens here. I cannot speak to other brands, but this brand is not spicy at all.

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

One Pot Thai Red Curry Chicken

Course: DinnerDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

477

kcal

Protein

30

g

Fat

19.6

g

Carbohydrates

43.5

g

Ingredients

• 1 lb chicken breast

• 1 can coconut milk

• 1 1/2 cup low sodium chicken broth

• 1 cup uncooked jasmine rice

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 2 tsp minced garlic

• 2 tsp minced ginger

• 3 tbsp Thai Kitchens Red Curry Paste

• 2 tbsp low sodium soy sauce (coconut aminos for GF)

• 1/4 tsp black pepper

Directions

• Preheat oven to 350
• Slice chicken breasts in half lengthwise so they are thinner
• Add rice, coconut milk, broth, garlic, ginger, pepper, soy sauce, and red curry paste to pan and whisk until smooth.
• Add peppers, and top with chicken.
• Cover and bake for 40-45 minutes.
• Remove from oven, stir and divide into 6 servings. Will thicken a bit as it sits.

Recipe Video

Notes

• MFP Entry: Sprinkles and the Smiths One Pot Thai Red Curry Chicken