Easy Weeknight Red Thai Curry

Red Thai Curry

I love this dish because it is, well delicious most importantly, and also a great meal you can prepare ahead of time if you have a really busy afternoon and know you won’t be able to make it back with enough mental stamina to prepare supper! It happens to me often…

And it’s NOT a Crock Pot Meal! I love me some crock pot meals, but they kind of start to get a little old after a while. Is that blasphemy? Am I the only one? Oh well. I said it. It’s out there. Crock Pot Meals get old and sometimes I just need something I can prepare ahead of time without making the whole house smell like what I’m cooking.

And this does the trick.

It’s cozy and also very customizable. You can make it a little sweeter, spicier, bland (kids) creamier or rich depending on how you’re feeling. 

First, just prep your fresh ingredients. Take a few seconds to admire all the colors 😍. And feel good about all that veg you’re about to eat!

Then, just rub some flavor into your chicken and cut up your veg, like so.

Cook it all up and add your coconut milk! And maybe add some fresh green Thai basil or parsley for more color.

Anyhow. Here’s the recipe and step by step.


  • Approx 4 organic boneless, skinless chicken breasts cut into bite sized cubes
  • 3tbsp red curry paste (I use Thai Kitchens)
  • 1 bag colored mini peppers, sliced thin
  • 2 tbsp cooking oil (I use coconut)
  • 2 tbsp brown sugar
  • 1 can full fat coconut milk (I use Arroy-D)
  • 1 tbsp fish sauce
  • 1tsp-2tbsp Chili Garlic Paste (optional, but highly recommended)


  1. Mix chicken and curry paste together until chicken is coated in curry paste.
  2. Heat oil over medium heat in a medium size Every Day Pan with Cover (I use Cuisinart) and brown the chicken pieces
  3. Add coconut milk and stir. Be sure to scrape the bottom of the pan a little bit to get the pieces that stuck to the bottom of the pan- there’s really great flavor there! Cover and let simmer for a few minutes until you’re sure the chicken is cooked through. 
  4. Stir in your brown sugar until it is well incorporated.
  5. Mix in your mini peppers until the mixture is bright and colorful.
  6. Simmer for 3-5 minutes. If you are serving immediately, sprinkle fish sauce on top and stir in your chili garlic paste. If you need it to sit on the stove for a bit, simply turn off the stove top and do these steps once you are ready to serve! 
  7. Also- if you’re serving this later, I highly recommend you rinse and set a pot of Jasmine rice to soak. It removes a lot of the starch, makes it easier to digest and cuts down on cook time!

Side note- I have also been know to throw all kinds of leftovers or veggies (think cauli or peas!) into there to use them up as well. Kiddos like it better because of the “sauce.” I mean hey. That’s a win in my book. XO


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