This high protein Thai red chicken curry is one of my go-to dinners. It is incredibly easy, tastes amazing, and is perfect for meal prep. You can make a huge batch and refrigerate any leftovers you have. Then, whenever you need a quick bite, just throw it in the microwave with some rice. This recipe makes 4 servings, but if you are a big eater like me, you may be able to finish it off in 3!

High Protein

The standard diet is deficient in protein. Protein is an essential nutrient that is necessary for building muscle. It is also very filling considering it is only 4 calories/gram. This makes protein an amazing nutrient to focus on when trying to live a healthier life. Since chicken breast is loaded with protein, it makes a perfect base for this recipe.

Delicious

This recipe is undoubtedly one of my favourites! So many healthy recipes sacrifice taste and make it difficult to stick to a healthy diet. This recipe, however, sacrifices nothing at all. You will love the flavours that are developed in your mouth.

Low Fat

Although fat is often unnecessarily vilified, it is still important to acknowledge that there is far too much unhealthy fat in the average diet. Chicken breast is a very low fat meat that provides a lot of protein and nutrients for few calories. The coconut milk is the only large source of fat in this recipe. If you would like to reduce the fat even further, you can opt for low fat coconut milk, which will only reduce the calories in the recipe.

If you want a great dessert to have after this meal, consider my Worlds Greatest Decadent and Healthy Cheesecake Pots. If you are looking for a side dish to have with this meal, consider my Quick and Light Honey Garlic Baby Bok Choy.

If you are looking for a great dish to enjoy throughout your busy week, this Thai red chicken curry is for you!

Steps

First, cut the chicken into approximately 1/2 inch cubes. Then, place a large pan or wok over high heat. Add about a tablespoon of the oil and let it heat. Once hot, add the chicken to the pan.

Cook the chicken, stirring often, for 2-3 mins.

Now, reduce the heat to medium and chop up the garlic, ginger, scallions, and Thai chilies. Add another tablespoon of oil to the pan, followed by these ingredients.

Cook for 2-3 minutes, until fragrant. Add the coconut milk and bring to a simmer.

Once simmering, add the Thai red curry paste and stir. Lastly, add the lime juice.

Simmer for 7-8 minutes, or until you achieve your desired consistency.

Serve and enjoy over rice or with naan!

The recipe