Coconut Chicken Curry with Vegetables


  • 2-3 tablespoons thai red curry paste
  • 1 pound boneless chicken breast or thighs, cut into bite-sized pieces
  • 2 ½ cups coconut milk
  • 1 tablespoon coconut oil
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut aminos or tamari sauce
  • 1 medium onion, quartered and thinly sliced
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 3 cups mixed vegetables: cauliflower, broccoli, carrots, green beans, etc
  • ½ red bell pepper, sliced
  • ¾ cup fresh Thai basil leaves, chopped
  • Lime wedges (for garnish)

Bone Broth.jpg


  1. Heat oil in a pot.
  2. Add onion and cook until translucent, about 5 minutes.
  3. Add garlic and ginger and cook until fragrant, about 1-2 minutes more.
  4. Add chicken and brown, about 5 minutes.
  5. Whisk coconut milk with curry paste in a separate bowl.
  6. Add coconut and curry paste blend to the pot and stir; bring to a boil, then reduce heat to simmer.
  7. Add remaining ingredients (except basil and lime juice).
  8. Cook at a simmer for about 15 minutes more or until vegetables are tender.
  9. Add ½ cup basil leaves in the last 5 minutes of cooking.
  10. Serve warm and garnish with remaining chopped basil and lime wedges.