Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Red Curry Chicken
with root vegetables / cauliflower rice

Active: 40 min Total: 40 min

Spice this red curry chicken to your liking by adding more or less curry paste (red, yellow, or green will work). Sweet potatoes and creamy coconut milk also help to balance the dish and temper the heat. This recipe was featured last in 2016.

Dependency
Tags

Ingredients

Servings:
4
Metric
Red Curry Chicken:
  • Sweet potatoes - 3/4 lb, peeled and chopped
  • Turnips, small - 2, peeled and chopped (sub carrots)
  • Bell peppers, red - 1/2, chopped
  • Garlic - 2 cloves, minced
  • Ginger, fresh - 2 tsp, grated
  • Chicken breasts, boneless and skinless - 1 lbs, chopped
  • Cilantro - 3 Tbsp, chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Curry paste, Thai red (sub yellow or green) - 1 Tbsp
  • Coconut milk, light - 1 1/2 cups
  • Limes - 1/2, juice of
Cauliflower Rice:
  • Cauliflower, small - 1 head, florets chopped
  • Butter - 1 1/2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Potatoes / Turnips / Bell peppers / Garlic / Ginger - Prep as directed. (Can be done up to 3 days ahead)
  3. Chicken - Chop into bite-sized pieces, season with some salt and pepper and tenderize with a fork.
  4. Cilantro - Chop cilantro.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Place sweet potatoes and turnips into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until sweet potatoes are tender, ~3 minutes. (Turnips should still have a bit of crunch.) Season lightly with some salt and pepper.
  2. Heat a Dutch oven or wok over medium-high heat and add first part of cooking oil. When oil is hot, sear chicken until golden brown on all sides, ~4 minutes total (it may not be cooked all the way through, but will finish in the sauce). Remove from pan and set aside. Return the pan to the burner and reduce heat to medium.
  3. Add second part of oil and garlic, ginger, curry paste, and bell peppers to hot oil.
  4. Saute until bell peppers are just starting to turn tender, ~1 minute. Add sweet potatoes, turnips, and coconut milk and bring to a simmer. Simmer until sauce reduces slightly, ~3 minutes.
  5. Return chicken to pan, spooning sauce over the top. Continue to simmer (don’t let it boil or the chicken will turn tough) until chicken is cooked through, ~4 minutes more. Season with some salt and pepper.
  6. Top with lime juice and cilantro.
  7. If cauliflower rice was made ahead, reheat briefly in the microwave.
  8. Spoon chicken, vegetables, and sauce over cauliflower rice and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (66)
Gluten-free (5)
Paleo (7)
Vegetarian (15)

44 reviews

Adding extra better than bouillon helped with flavoring. I've made this three times, and this time I used just carrots and eggplant and also coated the chicken with cornstarch, and it worked well. Kids and husband loved it!

By: Kristine
Posted: Dec 02, 2019
Diet: Original
0 Helpful

I really liked this. Different flavor profile. I had some turnips and sweet potatoes to use and this was nice on a November evening. My toddler enjoyed it too and he’ll be eating leftovers for lunch this week.

By: Jennifer
Posted: Nov 17, 2019
Diet: Original
0 Helpful

Tasty, but a little underspiced - added extra red pepper flakes and some salt. Holds up nicely as leftovers.

By: Marie
Posted: Sep 30, 2019
Diet: Original
0 Helpful

Made this in the Instant Pot. Sauteed the chicken, garlic and ginger. Doubled the curry paste and an entire can of full-fat coconut milk. Threw in a bag of frozen root vegetables (still frozen -- how great is that?!) and a couple of sweet potatoes. Closed up the IP and cooked on manual for 16 mins (next time I'm going to dial that down to about 10-12 mins). It ended up a bit soupier/waterier than I would have liked (probably the frozen veggies) and needed salt.

By: Sarah
Posted: Jul 19, 2019
Diet: Paleo
0 Helpful

Delicious! Everyone loved it, definitely will be making again!

By: Cody
Posted: Jun 23, 2019
Diet: Original
0 Helpful

I did make this in the crockpot instead of on the stove. That being said, I found the flavor lacking in this dish (first one I’ve felt this way about). I wish I’d have gone with salted peanuts instead of unsalted. Once, we added more seasoning, it was quite delicious.

By: Janessa
Posted: Mar 31, 2019
Diet: Original
0 Helpful