Chicken Thai Red Curry

Thai food take out is one of my favorite options for dinner, but it gets expensive. This Chicken Thai Red Curry taste just like the take-out options and best of all you don’t need to leave your house to get it.

To make this curry you first, cook the onions in a skillet for 5 minutes before adding the garlic, ginger, and the curry paste in. After about 2 minutes lower the heat to medium and add in the broccoli, peppers, chicken, and coconut milk until the chicken is cooked and the vegetables are tender. Then you stir in the spinach, Marukan Organic Rice Vinegar, and soy sauce and cook until the spinach wilts.

I love to serve this curry over rice and some basil and chilies on top for some garnishing.

Get more Marukan recipes here.

Chicken Thai red curry in a white bowl

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Chicken Thai Red Curry

Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Thai
Servings: 4 people
Calories: 554kcal
Author: Gluten Free & More


  • 2 tablespoons coconut oil
  • 1 yellow onion , cut in half and sliced
  • 2 cloves garlic , minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Thai red curry paste
  • 2 cups broccoli florets
  • 1 red bell pepper , thinly sliced
  • 1 yellow bell pepper , thinly sliced
  • 1 ½ pounds boneless , skinless chicken breasts, cut into 1-inch pieces
  • 1 (15 ounce) can coconut milk
  • ½ cup water or gluten free chicken broth
  • 3 cups baby spinach
  • 2 tablespoons Marukan Organic Rice Vinegar
  • 1 tablespoon gluten free soy sauce or tamari
  • 4 cups cooked rice , for serving
  • Thai basil or basil , for garnish
  • Sliced Fresno chili , for garnish


  • Heat oil in a large skillet or wok over medium high heat. Add the onions and cook, stirring occasionally, for 5 minutes. Add the garlic, ginger, and curry paste, cook, stirring for 1-2 minutes.
  • Add the broccoli, peppers, chicken, coconut milk, and water, reduce heat to medium and cook until the chicken is cooked through, and the vegetables are almost tender, about 5 minutes. Stir in the spinach, Marukan Organic Rice Vinegar, and soy sauce, and cook, stirring until the spinach is wilted.
  • Serve over rice and garnish with basil and chili slices.


Nutrition Facts
Chicken Thai Red Curry
Amount Per Serving
Calories 554 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g40%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 108mg36%
Sodium 482mg20%
Potassium 1156mg33%
Carbohydrates 57g19%
Fiber 4g16%
Sugar 4g4%
Protein 46g92%
Vitamin A 4567IU91%
Vitamin C 143mg173%
Calcium 96mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chicken Curry Marukan Pepper
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