5 from 4 votes
Thai Red Curry Chicken with Fall Vegetables
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
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
  1. In a large skillet or dutch oven, heat 2 tablespoons Crisco® Unrefined Organic Coconut Oil over medium heat. 

  2. Once hot, add the chicken cubes and cook until browned (for about 7 minutes). 

  3. Remove the chicken from the heat and transfer on a plate.

  4. 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.

  5. Add Thai red curry paste, keep stirring for about 1 minute. 

  6. Add chopped red bell peppers, cook until tender for about 3 minutes.

  7. Add the chicken back to the skillet and add the coconut oil, soy sauce, brown sugar, salt, and stir for about 15 seconds.

  8. Add chopped kale lacinato, reduce heat to low-medium, bring to a simmer for about 3-5 minutes, stirring occasionally. 

  9. Optional: add 2 teaspoons fresh lime juice for more acidity or  brown sugar for extra sweetness.

  10. Serve with butternut squash noodles, pomegranate, cashews, mint leaves and basil leaves.  (recipe follow)