For regular people

Thai Chicken with Red Curry and Veggies

Thai Chicken with Red Curry and Veggies

Who doesn’t love a good thai chicken for dinner to start of your week?

Keep calm and eat thai food

I hope everyone had a grand weekend. Personally, mine was spent relaxing and recharging (read: Working out, eating out, eating in, baking, cooking, cleaning, clothes washing, and Netflix-ing and chilling with my boyfriend). It was a good one! Sunday (and Monday) night we decided to cook one of our go-to Thai chicken dishes. It is quick and rich in flavour. This recipe is for 2 people. We cook a lot together as we find it cozy. You talk a lot more when you are preparing food than if one person is off watching TV, while the other cooks with the music on. I am a lucky girl though, as my man is one heck of a chopper and cleaner. I am really grateful that he likes spending time in the kitchen with me! Anyway… Back to the food.


The Goodies:

  • 2 chicken breasts (approximately 350 gr or 1 breast per person)
  • 2 tbsp chopped ginger
  • 2 finely chopped garlic cloves
  • 1 finely chopped red chili (leave out if you do not like it really spicey as the red curry adds a kick to it)
  • Salt
  • 3-4 whole cloves (crush them)
  • olive oil
  • 3 tsp red curry paste
  • 1 zucchini
  • 3 large carrots
  • 1 can of sliced water chestnuts
  • 400 ml coconut milk (full fat creamy version)
  • 1/2 tbsp tomato paste (can be left out)
  • 1 1/2 tbsp oyster sauce
  • Grated cauliflower rice (1 cauliflower needed) OR bulgur OR rice (we went with bulgur)

The How:

  1. Chop the garlic, ginger, and chili
  2. Cut the chicken into bite size pieces
  3. Add oil to a sauté pan
  4. Add the chopped spices to the pan along with the meat
  5. Add cloves and curry paste to the pan (the pan should me on medium-low heat)
  6. Once the chicken is “done” you add the vegetables and fry them for a couple of minutes
  7. Add the coconut milk
  8. Add tomato paste, oyster sauce, and a little salt
  9. Serve with your choice of starch



The starch in this meal is essentially what can make it gluten free. This meal is easily turned into LCHF if you serve it with cauliflower rice. We felt like bulgur, and thus served it with that. It tastes great either way. The key to this dish is the coconut milk in my world. Finding the one with the right texture is tough as there might be 5-10 different cans available at your supermarket. We like our coconut milk very smooth and full fat. Give it a go, and let me know what you think.


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