Thai Red Coconut Chicken Curry

Thai red coconut chicken curry with rice in a glass container
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I love Thai food! I used to make Thai Red Coconut Chicken Curry all the time but with no clue what the calories were like. I’d just slap it together and eat it with a mountain of rice. It was delicious but I’m sure it was really high in calories. This Thai Red Coconut Chicken Curry is only 296 calories per serving! Serve it with half a cup of rice and its 417 calories. Not bad for something that tastes just like take-out Thai!

If you want to mix things up you could certainly bulk up the serving size with more veggies if you wanted to. This would also be tasty if you subbed half or all the chicken for prawns or white fish, and would lower the calorie count even more!

Thai Red Coconut Chicken Curry Substitutions:

For the curry paste, there are many different kinds. I went with Cock Brand Thai Red Curry Paste. It is quite spicy so if you’re sensitive to heat maybe start with half the recommended amount of paste and see how it tastes, you can always add more near the end of cooking. To do this scoop some sauce into a measuring cup, add more paste to the measuring cup and whisk until smooth and then pour it back into the pot and just stir to combine.

I hope you enjoy, let me know what you think in the comments! 

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Thai Red Coconut Chicken Curry

Spicy Thai Red Coconut Chicken Curry for only 296 calories per serving. Just cook some rice to make this a perfect meal prep lunch or dinner.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dish
Cuisine: Asian Inspired, Chicken Dishes
Servings: 10


  • 2 tbsp vegetable oil
  • 4 shallots finely chopped
  • 3 tbsp ginger minced
  • 6 garlic cloves minced
  • 1/3 cup Thai red curry paste i used cock brand
  • 3 lbs boneless skinless chicken breasts cut into chunks
  • 4 carrots peeled and sliced
  • 2 bell peppers chopped
  • 2 cans coconut milk
  • 3 tbsp lime juice
  • 3 tbsp brown sugar
  • 1-2 tbsp fish sauce


  • In a large pot over medium heat add the vegetable oil. Add the shallots, ginger, garlic, and curry paste and stir frequently cooking until fragrant about 3 minutes.
  • Add the chicken and cook, stirring often until cooked through about 5 minutes.
  • Next, add the carrots, bell peppers and coconut milk, brown sugar, lime juice and fish sauce. Turn the heat down to low and put a lid on the pot. Cook for 5 minutes until the carrots are tender.
  • Once the curry is done, divide into 10 containers and serve with rice, quinoa, or cauliflower rice. Allow the food to come to room temperature before storing in the fridge or freezer.



Yield: 10 servings- About 1-1/2 cups of curry (rice not included)
  • Amount Per Serving:
  • Calories: 296
  • Total Fat: 15.5g
  • Saturated Fat: 9.3g
  • Cholesterol: 79.4mg
  • Sodium: 950mg
  • Carbohydrates: 8.4g
  • Fiber: 2.1g
  • Sugar: 5.2g
  • Protein: 29.5g

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