Servings: 4 | Prep time: 10 min Cook time: 35 min | Dairy-free, gluten-free, high-protein

A creamy, coconut milk base with slightly spicy Thai flavors, this balanced dish is packed full of red bell peppers, Thai eggplant, and seared chicken thighs. Made with warming curry powder to warm you up as the seasons change and offer anti-inflammatory properties, this curry is nourishing for your body and your tastebuds. This is one of my favorite dishes to cook, using just one pot to pull it together. Plus, the aroma of garlic and onion can make anyone feel like a real chef. Whether you want to serve it over cauliflower rice or quinoa, there are so many ways to make this dish your own.

Appliances & Utensils

• Knife & cutting board

• Small pot & lid

• Large pot & stirring spoon

• Measuring cups & spoons

Ingredients

For the rice:
2 cups white rice, drained and rinsed

4 cups water

For the curry:
2 tablespoons extra-virgin olive oil - My favorite is Kosterina, get 15% off with code GRACE05737
1 sweet onion, washed and diced
1 tablespoon yellow curry powder
1 1/2 pounds chicken thighs (boneless, skinless)
1/2 teaspoon kosher salt
2 cloves garlic, minced
1/2 teaspoon ginger powder
2 Thai eggplants, washed and diced
2 red bell peppers, washed and sliced
1/4 cup Thai red curry paste
1 tablespoon raw almond butter
1 can unsweetened light coconut milk
2 cups water
2 teaspoons honey
1 lime, juiced
1/4 cup fresh cilantro, washed and chopped (plus, more for serving)

Instructions

1. Prepare the rice: In a medium pot, combine 2 cups of rinsed white rice with 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

2. Prepare the curry: Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add 1 diced sweet onion and sauté for 3 to 4 minutes. Stir in 1 tablespoon of yellow curry powder. Add 1 1/2 pounds of boneless, skinless chicken thighs with 1/2 teaspoon of kosher salt, then sear for 3 to 4 minutes per side. Stir in 2 minced garlic cloves and 1/2 teaspoon ginger powder.

3. Add the vegetables and sauce: Add 2 diced Thai eggplants and 2 sliced red bell peppers to the pot, then mix in 1/4 cup Thai red curry paste and 1 tablespoon almond butter until everything is covered. Pour in 1 can of unsweetened light coconut milk and 2 cups of water, then bring the curry to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 20 minutes, stirring occasionally, until everything is combined and cooked. (Use a meat thermometer to check the chicken's internal temperature) Stir in 2 teaspoons of honey, the juice of 1 lime, and 1/4 cup chopped fresh cilantro.

4. Serve: Spoon a portion of rice into each bowl, add in the curry over the top, and finish with extra fresh cilantro before serving. Enjoy!

   
   

   
   

FAQs

Can I use brown rice or another grain instead of white rice?
Yes! Brown rice, jasmine rice, or even quinoa would work to pair with this curry. Adjust the cooking time and water ratio according to the package instructions.

Can I use chicken breasts instead of thighs?
Yes, chicken breasts will work, but cook them a little less to avoid drying out. You should still aim for an internal temperature of 165°F.

Can I make this recipe vegetarian or vegan?
Yes! Swap the chicken for tofu, tempeh, or chickpeas. Double check that your curry paste is plant-based as well.

How spicy is this curry?
The recipe has a mild-medium heat from the Thai red curry paste. You can reduce the amount of curry paste if you prefer a milder curry or add extra red chili flakes to increase the spice level.

Can I prep this ahead of time?
Yes, this is a great meal prep option. Cook the rice and curry separately, then store in airtight containers in the fridge for up to 3 to 4 days. Reheat in the microwave for 1 to 2 minutes before enjoying.

Can I freeze leftovers?
Yes, the curry freezes well without the rice. Freeze in airtight containers for up to 2 months. Reheat on the stove, then serve with freshly cooked rice. Do not reheat more than one time.

Can I substitute the Thai eggplants and red bell peppers?
Yes, zucchini, green beans, or snap peas are great alternative vegetables to cook with in this recipe.

How do I know when the chicken is cooked?
Use a meat thermometer. The internal temperature should reach 165°F.

Can I make this curry creamier or richer?
For a creamier curry, add an additional can of coconut milk.

More Resources

I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.

Best,

Grace

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