What can I say, Thai food is definitely on my list of favorite cuisines, mostly because in my opinion it is hard to master and cook on my own. The Thai places in our area have the best dishes I’ve tasted on this side of the world so why not always leave it up to them to deliver right (pun-intended)? However, at times getting take out during the week makes me cringe a little inside (on the weekends take out is fair game and highly encouraged) I meal prep for a living for crying out loud. Lately my boyfriend has been on a red curry binge and would eat it for breakfast, lunch, and dinner if he could. Naturally I needed to do something about this obsession and take matters into my own hands, I figured it was time to come up with a simple and some what healthy red curry dish. This dish is loaded with vegetables because lets be real you could put red curry sauce over a leather shoe and it would still be good. I made this simple recipe that can be twisted and turned to your liking and is very versatile. This won’t be my last curry recipe but as my first one I’d say it’s a winner!

1 lbs. Chicken Breasts (diced or thinly sliced)

2 tbs. Olive Oil

1/2 tsp. Salt

1/4 tsp. Pepper

2 Cloves garlic (minced or pressed)

1 tsp. Ginger (grated)

1 1/2 tbs. Red Curry Paste

1/2 Zucchini (medium to large dice)

1 Red Bell Pepper (seeded, medium to large dice)

1/2 Cup Carrots (sliced)

1/2 Onion (large chop)

1 Tomato (cut into 6 wedges)

1 14 oz. Can Coconut Milk

1 tsp. Sugar

1/2 tbs. Sambal (if you like it spicy)

1 tbs. Corn Starch

1 can Baby Corn

3 tbs. Cilantro

4 Lime Wedges


  • In a medium pan on medium high heat add the olive oil and diced chicken breast. Saute for about 5-8 minutes until chicken is seared on all sides.
  • Add the minced garlic, ginger and stir for 30 seconds to release their flavors.
  • Add the zucchini, onion, carrot, bell peppers, and saute for another 5 minutes to tenderize the vegetables.
  • In a 2 cup measuring cup or bowl mix the cornstarch, sugar, and coconut milk until combined and pour mixture over the chicken and veggies.
  • Add the baby corn and tomatoes and let simmer for 5-10 minutes until sauce thickens and vegetables are cooked through, finish with cilantro and add a squeeze of lime over the dish before devouring!