Perfect 30 Minute Red Curry

5 from 2 reviews


  • 2 tablespoons red curry paste
  • 1 teaspoon coconut oil (vegetable or canola oil will work as well)
  • 1 can coconut milk
  • 2 chicken breasts, pounded out with a meat mallet and sliced into strips
  • 1/2 red bell pepper, sliced into strips
  • 1/2 cup thinly sliced onion
  • 5 whole basil leaves
  • 1 clove garlic, finely minced
  • 1 teaspoon brown sugar (omit if whole 30)


  1. In a large skillet, add your coconut oil
  2. To the coconut oil, add your 2 tablespoons of red curry paste
  3. Stir around and let cook for about 30 seconds to 1 minute
  4. To this, add your entire can of coconut milk. Whisk to thoroughly combine
  5. Let this simmer over low heat while you chop your vegetables (bell pepper, onion, garlic)
  6. Add your vegetables to the curry sauce. The vegetables (particularly the bell pepper) take longer to cook than the chicken since the chicken is sliced into small strips, so we need to give the veggies a bit of a head start (about 5 or so minutes)
  7. Once the veggies have begun to soften, add your chicken, brown sugar, and basil leaves. Stir to combine. The chicken will need to simmer for about 5-7 minutes depending on the size of your slices
  8. Remove basil leaves, season to taste with salt, and serve over rice (I used brown rice)