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Chicken and Vegetable Curry

Course: Main Course
Cuisine: Thai
Servings: 11
Calories: 296kcal


  • Chopper
  • Large Saucepan


  • 3 lbs boneless skinless chicken breast sliced or diced
  • ¼ large sweet onion diced
  • 3-4 carrotspeeled and finely shredded or chopped in the Ninja Food Chopper
  • ½ red bell pepper sliced
  • 3 celery stalks diced
  • 2 cups chopped broccoli
  • 2 TBS olive oil
  • 2 tsp Thai Kitchen Red Curry Paste
  • 1 TBS Coconut Secrets coconut aminos
  • ½ tsp ground ginger
  • 1 ½ tsp chili powder
  • 1-2 TBS almond butter
  • 1 tsp minced garlic
  • 1 tsp Better than Bouillon chicken
  • 2-13.66 oz cans of whole fat unsweetened Thai Kitchen coconut milk
  • 1 tsp arrowroot powder
  • 1 TBS cold water
  • *optional add a dash or two of red cayenne pepper to give it some spice


  • Start by prepping all vegetables and chicken. In large saucepan, heat olive oil and sauté chicken and sweet onion. Add salt and pepper to taste over medium heat. While sautéing, add red curry paste, coconut aminos, ginger, and chili powder. Cook chicken all the way through. Add almond butter and sauté for 2 minutes. Add vegetables and sauté another 2 minutes. Mix in minced garlic, chicken bouillon, and coconut milk. In small mixing dish combine arrow root powder and cold water. Add arrow root mixture to saucepan and stir immediately. Taste and add salt and pepper as desired. Cover and simmer over low heat for 10-15 minutes; stir occasionally. Serve as a soup or eat over steamed cauliflower rice.


This recipe makes 11 servings. One serving is 1 cup. Calories per serving: 296; Fat: 18g; Carbs: 7.5g, Protein 26.3g


Calories: 296kcal