Thai Red Curry with Chicken and Vegetables

bowl of thai red curry

Thai Red Curry with Chicken and Vegetables


  • 3/4 cup 3x 2-oz packet inner-ēco™ 100% Fresh Young Coconut
  • 1 1/2 cups chicken stock
  • 1 Tbsp vegetable oil
  • 1/2 yellow onion julienned
  • 1 Tbsp minced fresh ginger
  • 2 clove garlic
  • 1 Tbsp Thai red curry paste
  • 1 red bell pepper seeded and julienned
  • 1 medium carrot thinly sliced
  • 1 cup zucchini halved and sliced
  • 1 cup sugar snap peas
  • 1 lb boneless chicken breast cut into bite sized pieces
  • 3 Tbsp julienned fresh basil


  1. Heat oil a large sauté pan over medium heat. Sauté onions, garlic, and ginger, until the onions are translucent. Stir in the red curry paste and stir-fry for 1 – 1 ½ minutes or until fragrant. In a blender puree inner-ēco 100% Fresh Young Coconut with chicken stock. Add coconut puree to your pan and bring to a simmer on medium high heat. Stir in chicken and carrots. Simmer for 5 minutes. Add in the remaining vegetables and continue to simmer for 8-10 minutes until meat is cooked through and vegetables are tender yet crisp. Remove from heat stir in Basil. Serve over cooked rice or noodles.


Recipe Notes

Time: 20 min. Difficulty: Moderate Servings: 4