A "Must-Thai" Red Curry Recipe
Susan Hoff
December 2, 2020

Enter the curry dish: where comfort food and healthy food join into one warm and nutritious meal.

During the rainy season and the chilly weather that December brings, warm comfort food may call your name and entice you to pull on sweatpants, scroll through Uber Eats, and order guilty pleasure meals. But why can’t comfort food and health food join together for one deliciously warm and nutritious meal? Enter the curry dish.

While traditional curry dishes come with basmati rice, you can swap it out with brown rice to increase the amount of fiber you consume and to stabilize your blood sugar levels. You can still savor your warm dinner’s curry over rice, just refuse the refined grains and opt for whole ones instead. You will not need to eat as much rice before feeling full either as brown rice helps you fill up and feel full longer.

Also, do not be afraid of coconut milk. It can help aid in weight loss as it is less likely to be stored as fat in your body, speeds up your metabolism, and reduces your appetite. It can also reduce inflammation and fight viruses and bacteria. 

Lastly, add in extra vegetables to your curry for a dose of the full vitamin, mineral, and nutrient spectrum. The veggies will not only boost your immune system and strengthen and support your body, but they will also fill you up more quickly.

But, you may argue that making homemade curry never turns out as creamy and thick as the one you order at a restaurant.

Until now.

Try this delicious, heart- and body-warming curry dish that requires minimal ingredients and results in maximum goodness. 


4 servings


1 ½ cups brown rice


- 2 Tbsp. olive oil

- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks

- 2 shallots, minced

- 3 cloves garlic, minced

- 3 Tbsp. red curry paste

- 1 Tbsp. ginger, freshly grated

- 1 can (13.5-ounce) coconut milk

- Salt and pepper to taste

Veggie Add-ons

- 1 bunch broccoli, cut into 3-inch pieces

- 1 red, yellow, or orange bell pepper, chopped into 1-inch chunks

- 2 large carrots, chopped


- 2 green onions, thinly sliced

- 3 Tbsp. chopped basil

- 2 Tbsp. lime juice


1. Cook rice according to package instructions. Let it cook while you prepare the curry.

2. Add 1 Tbsp. olive oil to a large pot or Dutch oven over medium heat. Once hot, add chicken, shallots, and garlic. Let cook for about 5 minutes, or until the chicken has cooked all the way through and the shallots and garlic have lightly browned.

3. Scoop the red curry paste into the pot and toss in the grated ginger. Stir together and let cook for about 1 minute.

4. Pour in the coconut milk and bring to a boil.

5. While you are waiting for the coconut milk to boil, pull out a medium pan and add 1 Tbsp. olive oil. Once hot, add in the chopped broccoli, bell peppers, and carrots. Cook for about 5 minutes, tossing occasionally. 

6. Once the curry has come to a boil, reduce the heat to low and leave the pot uncovered, stirring occasionally. Let sit for about 10-15 minutes, or until the consistency has reduced and thickened.

7. Stir in broccoli, bell pepper, and carrots and remove from heat.

8. Squeeze the lime juice over the curry.

9. Serve over rice, and top your bowl with green onions, basil, and salt and pepper to taste.

10. Enjoy!

Oath & Grind By Susan Hoff
Run fast, spin hard, lift heavy, work out like crazy. Whatever you do, Oath & Grind is the destination for all things fitness, nutrition, and life.
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