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Thai Red Curry Chicken with Fall Vegetables

Thai Red Curry Chicken with Fall Vegetables

5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


For Stir Fry Chicken:

  • 2 tablespoons Crisco® Unrefined Organic Coconut Oil
  • 1 pound raw chicken breast cubes
  • 1/4 teaspoon salt
  • black pepper to taste

For Curry:

  • 1 1/2 tablespoons Crisco® Unrefined Organic Coconut Oil
  • 1 cup chopped white onion
  • 2 garlic cloves minced
  • 1 tablespoon grated ginger
  • 3 tablespoons Thai red curry paste (store bought)
  • 1 cup chopped red bell peppers
  • 14 oz regular coconut milk (full fat)
  • 1 tablespoon soy sauce or 1 tablespoon Thai fish sauce
  • 1 1/2 teaspoons brown sugar
  • 1 bunch fresh kale lacinato ribs removed, chopped
  • 1/4 teaspoon salt
  • optional for stronger taste:
  • 2 teaspoons fresh squeezed lime juice
  • brown sugar (use less or more according to your liking)


  • fresh pomegranate seeds
  • fresh lime
  • roasted unsalted cashews/peanuts
  • fresh mint leaves
  • fresh basil leaves


  • In a large skillet or dutch oven, heat 2 tablespoons Crisco® Unrefined Organic Coconut Oil over medium heat. 
  • Once hot, add the chicken cubes and cook until browned (for about 7 minutes). 
  • Remove the chicken from the heat and transfer on a plate.
  • Add 1 1/2 tablespoons Unrefined Organic Coconut Oil to the same skillet or dutch oven, then add white onion, garlic, and ginger. Cook until fragrant for about 1-2 minutes.
  • Add Thai red curry paste, keep stirring for about 1 minute. 
  • Add chopped red bell peppers, cook until tender for about 3 minutes.
  • Add the chicken back to the skillet and add the coconut oil, soy sauce, brown sugar, salt, and stir for about 15 seconds.
  • Add chopped kale lacinato, reduce heat to low-medium, bring to a simmer for about 3-5 minutes, stirring occasionally. 
  • Optional: add 2 teaspoons fresh lime juice for more acidity or  brown sugar for extra sweetness.
  • Serve with butternut squash noodles, pomegranate, cashews, mint leaves and basil leaves.  (recipe follow) 
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